Last week, when I finally triumphed over Gluten Free Pancakes, I wanted to make them extra special. I had fresh raspberries in the refrigerator and I decided to whip some cream for a special treat. Subtly sweet, richly vanilla flavored and slightly melted into the fluffy pancakes: this was an immediate favorite pancake topping for the whole family. I’m trying to talk myself out of making more tonight. My youngest called it “ice cream” and we all thought the flavor was a perfect match for our favorite Vanilla Bean Ice Cream.
- 1/2 cup heavy whipping cream
- 1 vanilla bean
- 1 slightly heaped tablespoon powdered sugar
- Place a large metal bowl and the beater for your mixer in the freezer for at least 20 minutes. Using a small paring knife, split the vanilla bean lengthwise. Use the tip of the knife to scrape the seeds from both sides of the bean. (Do not throw away the pods! They can be used to make extract or flavored sugars.)
- In a large mixing bowl, combine the cream, vanilla seeds and powdered sugar. Set your mixer to medium (with the whisk attachment for a kitchenaid, or regular beaters for a standard mixer) and whip the cream just until peaks form. If you whisk it too long, the mixture will turn to butter (with this recipe, you'd be left with a strange sweet vanilla butter, but butter nonetheless). Serve immediately. Enjoy!