My son has been dying to make his own ice cream, but I’ve been stalling. It’s messy, and who wants to eat ice cream in the winter? Well, he does, and he isn’t alone. Cold temperatures and even snow are not a deterrent to hardy ice cream lovers. A blizzard may even provide ideal conditions for a childhood favorite, Snow Ice Cream.
With eighteen inches of fresh snow, and more on the way, my son tested out a recipe for Snow Ice Cream that I found on the Albany Mommy blog:
* 8 cups Fresh Snow (liquid measure)
* 1 cup Sugar
* 1 cup Milk
* 2 tbsp Vanilla
* Put approximately 8 cups of fresh snow into a large mixing bowl.
* Add the ingredients – first 1-cup sugar, then 2 tablespoons vanilla and finally, 1-cup milk.
* With the help of a wooden spoon, mix all the ingredients well.
* Continue mixing till the ingredients are well combined and snow attains the texture of ice cream.
* Serve immediately, since snow cream does not hold well in freezer.
The product was disappointing. It was more liquid than expected, and the vanilla gave it an odd taste. I’m not sure if he put in too much vanilla, or if it was the wrong kind of vanilla, but it had an unpleasant, almost bitter, flavor.
With all the snow on hand, I think he needs to try again. I printed out a few alternative recipes that I think look promising. Too bad we don’t have sweetened condensed milk on hand to try out Paula Deen’s Snow Ice Cream!