Funnel cake with whipped cream and fruit

In a stainless steel bowl chilled in the freezer, whisk heavy cream with some sugar and vanilla by hand to whipped cream, about a minute; refrigerate.

Mix the dry: a cup and a half of all-purpose flour, a teaspoon of baking powder, a pinch of salt and three tablespoons of sugar.

Mix the wet: one egg, a little vanilla extract and a cup of whole milk. Stir the wet into the dry carefully with a spoon to a pancake-like batter.

Transfer the batter via a measuring cup into a squeeze bottle with a slightly larger tip (or use a piping bag or a Ziploc bag with the corner cut off).

Heat oil to 350 to 360. Squeeze the batter into the oil in widening circles; it sinks then floats.

Fry until golden brown, a minute and a half to a couple of minutes a side, trimming off stray pieces; flip and repeat.

Let it drip, drain on paper towel and cool a bit.

Dust with powdered sugar, top with the whipped cream and fruit, and finish with a little more powdered sugar.

Variation: for ice cream sandwiches, fry batter inside two three-and-a-half-inch ring molds, flatten slightly and keep them from getting too crispy; cool a minute, dust the outsides with powdered sugar, and sandwich a disc of ice cream cut with the same ring between two.