Thursday, February 26, 2015

Snow Cream

Today we had snow cream...I tried this a couple of years ago when we last had a decent amount of snow fall. I have to say, I really didn't like it too much. It came out soft, mushy, and didn't have much flavor to speak of. Today we tried again with a different recipe and it came out really good. It had a fluffy creamy texture, and had the look of damp sand. It clumped together when it was scooped with the ice cream scoop, but was still a bit crumbly. We made chocolate, and vanilla, but everyone agreed that the vanilla was just better, of course we ended up with lots
more chocolate than vanilla. The secret to this snow ice cream...condensed milk. It was a little difficult to stir in and get evenly distributed, but it was really worth the extra effort.

Snow Cream
Snow...A couple of big bowls full to make sure you have enough.

vanilla extract...I didn't measure I just poured a little bit in.

1 can of condensed milk

Start out with a large bowl half full of fresh clean snow.
Pour about 1/2 the can of condensed milk and vanilla extract in and start mixing. I say mixing, but it will be more of a chopping, scraping, folding, smashing process. The snow quickly freezes the condensed milk and makes it a little difficult to work into the snow, but keep at it until the color is evenly spread throughout. If it gets too mushy add more snow and keep mixing in until you get a texture you like. Scoop and serve.

The chocolate one that I made was a little different because we unfortunately only had one can of condensed milk. I took some half and half and cooked it with a box of chocolate pudding. Cooled it down and added it to some snow. It didn't have enough chocolate flavor or sweetness for ice cream. I did like the texture though. I think next time I will add the pudding mix to the condensed milk. It was a fun and yummy experiment for this cold day...Now hopefully Spring is in the air and we can get to the business of warmer weather.