I just tromped outside and today’s snow is a bummer. Sure, it kept the kids off school for two days (something they’re happier about than I am) but it stinks as snowman building material.
The icy rain and drizzle topped the snow with a crunchy crust that makes rolling up snowballs pretty difficult. It may make for better sledding, but that is daddy’s department.
So we’re making it into snow cream.
Yep, you can make a sort of crude ice cream-like substance out of snow. And it’s pretty tasty, too.
The basics are simple: collect clean snow and add sugar, milk and vanilla. I found a good basic recipe here that uses 5 cups of snow, a cup of milk, a half cup of sugar and a half teaspoon of vanilla. You mix it up in a bowl by hand with a big spoon. I actually used a serving fork, after finding out that a whisk is NOT the tool for the job.
The snow takes to the milk fairly well and if you work quickly will hold it’s snowing texture. I had a hard time measuring my snow–the recipe said not to pack it–so I just stirred in more milk, sweetener and vanilla until it tasted right. It’s snow cream after all, not a Baked Alaska.
I made mine “diet” ice cream and used Splenda instead of sugar. There’s a recipe here that says to include raw eggs and cream for a richer taste though Paula Dean says you can just drench the snow in sweetened condensed milk.
Use what you’ve got on hand–the kids are just happy to be eating snow!
NOTE: Only make as much snow cream as you can eat in one sitting. I stored the leftovers from this recipe in the freezer and after an hour or so the fluffy snow cream had turned into vanilla flavored ice.
I collected snow in a popcorn bowl for my snow cream.
Today’s snow came with a crust of ice. I had to throw that out, it won’t blend well with the other ingredients.
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