Chiboust Cream

In a mixing bowl, pour the cream and refrigerate. (Chill the mixer’s beaters alongside the bowl.)

In a medium heavy saucepan, bring the milk to the boiling point over medium heat. Cover and keep hot.

With a small sharp knife, split the vanilla beans lengthwise in half.

In the bowl of a stand mixer, place the sugar. Scrape the vanilla bean seeds into the sugar and rub the