It seems like the whole country is in a deep freeze.
I rarely watch TV so I miss the hype regarding major storms, but I’ve been seeing the term “polar vortex” in status updates on Facebook and elsewhere. My husband had an appointment to meet someone a few hours away and it was cancelled because of the cold temps in Indiana. Here in Michigan it was minus 17 degrees last night and today I don’t think we got above minus 3 degrees. It’s cold. And that vortex brought in plenty of snow.
Seeing all that beautiful frosting on the trees, the porch, and cars made me want to make snow ice cream.
Over the last several years I have been reading where people take advantage of a big snowfall and make ice cream from that wonderful frozen fluff for a fun sweet treat.
Today was the day.
Here we are in the middle of a deep freeze and I decide to make snow ice cream.
Maybe I’m a little crazy.
I saw a recipe the other day at Gimme Some Oven and I decided to go with her recipe after much research. Seriously, you can discover a lot in just 15 minutes on the internet. [grin]
All the recipes I read called for similar ingredients…cream, milk, sweetened condensed milk. Some added eggs…which would be good if I had fresh from the farm eggs…but mine are from the supermarket. They all called for varying amounts of sugar and vanilla. But, this was the only recipe I saw that called for salt. If I had cream or raw milk I think it would be richer, but not necessary. And maybe it would be good sweetened with maple syrup instead of regular sugar.
Here’s my ingredient list for making 4 servings of Snow Ice Cream…
- 1 Cup of Whole Milk
- 1/3 Cup of Granulated Sugar
- 1 tsp Clear Vanilla
- 1 pinch of Sea Salt
- 8 Cups of clean fresh snow
Using a medium mixing bowl and a wire whisk I beat the milk, sugar, vanilla, and sea salt until the sugar was combined and the mixture was thick and frothy. It’s a great arm exercise. [wink]
I then went out on the deck and scooped 8 cups of pristine crystalline snow into the Kitchen Aid mixing bowl.
Next I gave the milk mixture one last good whipping and then poured it over the snow and immediately started mixing the snow and milk mixture with the whisk.
I continued to whisk until the ingredients were thoroughly incorporated. (You might want an extra bowl of snow handy, just in case you need to add more to get the desired consistency.)
That’s it! You now know how to make snow ice cream. It’s so easy. I wish I’d done this years ago!
Now it’s time to serve up snow ice cream and sink our spoons into its sweet fluffy frozen goodness.
Feel free to top it with sprinkles or chocolate syrup or anything else you have on hand. Aside from these little red crystal flakes I only had white sprinkles, so I went with the red flakes. Just the perfect extra, but totally unnecessary.
I loved my dish of snow ice cream.
I think it’s worth it to make snow ice cream just for the light fluffy sweetness. Spoiler alert. I am not a huge fan of really sweet things….which explains why I love chocolate. So…if you think it needs more sugar…go for it. Personally, I think it’s just right.
Next time….I’m going to make snow ice cream with chocolate milk. There’s a half-gallon in the fridge just waiting. I’ll let you know how that turns out. [Note: after writing this, we tried the chocolate milk. It was just okay.]
So while I was inside nursing my respiratory ailment and making snow ice cream, my friend was outside cutting back the snow bank for the letter carrier and making paths for the dogs through the snow in the yard. When I had it ready I called out to her, in the minus 4 degree temperature, and asked if she wanted a bowl of snow ice cream. I think she thought I’d lost my marbles. Anyway, she did come in and enjoyed it along with a brain freeze or two.
Actually, I think everyone likes snow ice cream. Even the dog.
If you make snow ice cream, I’d love to hear your recipe and your story. I’m thinking everyone must have a story to tell about the first time they made it as a kid or for their kids.
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