• 2 cups heavy cream
• 1 vanilla bean
• ¼ cup sugar<

Pour the cream into a medium bowl or a large glass measuring cup.

Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds into the cream. Add the vanilla bean to the cream. Use a whisk to disperse the vanilla bean seeds. Cover the mixture and refrigerate for about 1 hour to allow the vanilla flavor to infuse the cream.

Remove