Vanilla Bean Whipped Cream
Makes about 2½ cups.
Whipped cream flecked with real vanilla is the epitome of elegance.
Put the cream and sugar into a medium mixing bowl. Split the half vanilla bean and use the back of a paring knife to scrap out the seeds. Add the seeds to the cream, along with a tiny pinch of salt. Whisk until soft peaks form (by hand or with an electric mixer).
Note: After scraping out the seeds, save the vanilla bean husk and drop it into a pint jar. Fill the jar with plain sugar and cover tightly; set aside for a week or two. A spoonful of vanilla-scented sugar is a treat in a cup of tea!