Heat the heavy cream in a 2 1/2 quart saucepan over medium high heat. Bring to a boil. Place the white chocolate in a stainless steel bowl and pour the boiling cream over the chocolate. Tightly cover the top with film wrap and allow to stand for 5 minutes. Remove the film wrap and whisk until smooth.

Cool the white chocolate sauce in an ice-water bath* to a temperature of 40-45 degrees F. about 15 minutes. When cold, stir in the vanilla. Transfer to a plastic container. Securely cover and refrigerate until ready to use. The White Chocolate Sauce may be kept refrigerated for up to 5 days.

* The simplest ice water bath consists of a large stainless steel bowl partially filled with ice and water. There should be enough ice and water in the bowl so that the outside surface of the container to be cooled will be surrounded by ice and water. If the volume of the container to be cooled is larger than can be accommodated by your largest bowl, then consider using the kitchen sink.