Instructions: Over medium heat, scald cream and vanilla bean; remove from heat. Cover and steep for 10 minutes. Scrape seeds into cream; discard pod.

Strain cream into a bowl set in an ice-water bath. Let stand, stirring occasionally, until cold, 10 to 15 minutes.

Transfer to a large chilled metal bowl, add sugar and whip by hand into soft
peaks, about 5 minutes.

Makes 1 3/4 cups.

Total prep and Cooking Time: 30-45 minutes.

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