NEW LIGHT CREAM RECIPES

Steps:

• Put 2 cups cream, half-and-half or milk, the sugar and salt in a saucepan over medium-low heat. If using a vanilla bean, split in half lengthwise and scrape seeds into liquid, then add pod. Cook until mixture begins to steam.
• In a bowl, blend cornstarch and remaining cream, half-and-half or milk; there should be no lumps. Remove bean pod from pot and discard. Add cornstarch mixture to pot. Cook, stirring, until it starts to thicken and barely reaches a boil, about 5 minutes. Immediately reduce heat to very low and stir for 5 minutes or so until thick. Stir in vanilla extract, if using.
• If mixture has lumps, strain it into a bowl. Chill until cool, a couple of hours (you can skip this step if you have a machine with a built-in freezer). When cool or if there are no lumps, pour into an ice cream machine and freeze according to the manufacturer's instructions.

Steps:

• Preheat your oven to 250°F. Line a baking tray with parchment paper.
• Draw an 8-inch circle in the center of the paper. Flip the paper over.
• Beat the egg whites and cream of tartar until soft peaks form.
• Beat in the sugar one tablespoon at a time on high until stiff peaks form and the sugar has completely dissolved.
• Beat in the vanilla. Fold in the vinegar and cornstarch.
• Using a spatula, spread the meringue inside of the circle of parchment paper.
• Bake for 1 hour or until the meringue is dry and a light cream color.
• Turn off the oven and crack the door open. Let the meringue cool completely.
• When ready to assemble, put the meringue on a serving platter.
• Beat the whipping cream, sugar, and vanilla to form stiff peaks.
• Dollop the whipped cream in the center of the meringue. Top with preferred fruit and serve. Enjoy!