This makes a luxurious alternative to ice cream or whipped cream as a topping for baked desserts like the Strawberry Rhubarb Crumble shown in the photo below. You can exchange the vanilla for other extracts to get different flavors, too — I used almond extract for the Strawberry Rhubarb Crumble, and ginger extract for a peach cobbler. Lemon extract would also be a delicious alternative! Feel free to play around with various flavor combinations.

Based on this recipe. Makes about 1 1/2 to 2 cups, depending on how much you cook it down.

2 cups heavy cream
1/3 cup granulated sugar
1-2 teaspoons vanilla extract (or 1 vanilla bean, or another extract flavor like almond or ginger)
Optional: up to 1/2 cup butter for a thicker, creamier consistency

Place all ingredients in a medium-sized saucepan and bring to a boil over medium heat, stirring constantly.

Reduce heat to medium-low and continue to cook, stirring frequently, until the mixture thickens, 10-15 minutes (or keep cooking until desired consistency). The longer you cook it, the thicker it will get — though keep in mind that it will thicken as it cools, too, so don’t be afraid of a thinner sauce while it’s still hot.

Drizzle sauce over (or smear on a plate under) cakes, pancakes, waffles, bread puddings, and more. Serve warm or slightly cool (the sauce will thicken as it cools).

Sauce will keep in the fridge, in an airtight container, for up to a week.