Cold Cream Foam

• 1/4 cup heavy cream
• 2 tablespoons whole milk
• 1 tablespoon Vanilla Syrup, recipe follows

Vanilla Syrup

• 1 cup sugar
• 3/4 cup water
• 1 vanilla bean pod (or 2 tablespoons vanilla extract)

1. Make Cold Cream Foam: Combine all ingredients in a cold bowl. Whisk until it has the consistency of soft whipped cream, about 2 1/2 minutes. (Alternatively, pour contents into a clean jar, close the top and shake until foamy.)
2. Use a handheld foamer or pour into an instant foam machine and foam according to manufacturers directions.
3. Make Vanilla Syrup: Combine sugar and water in a small saucepan and bring to a boil. Reduce heat and cook and stir until it reaches a syrupy consistency, about 4 minutes.
4. Cut the vanilla bean pod in half lengthwise and scrape out the beans. Add the beans and the pod into the pot and cook for 1 minute longer; remove from heat and allow to steep for 30 minutes or longer. Remove the vanilla beans and pod from the syrup with a slotted spoon. Pour syrup into a clean, resealable bottle or jar, cover and store in the refrigerator for up to 1 month.