Believe it or not, the first day of spring is just around the corner on March 20. Of course, living in New England, we know that doesn’t necessarily mean the end to snow for the season. Remember the April Fools Day storm? This year it seems as though we had the entire winter packed into the month of February. It will certainly go down in the memory books but, it appears, not without adding a few more inches this week. So here’s my recommendation on how to make the best of the expected flurries … get out there and make ice cream.
Snow ice cream was a regular tradition in my house when I was growing up, and I’m sorry to say, one that I’ve let fall by the wayside. I guess I’ve been thinking about it often this winter because there’s been SO much of it, and the snow has been so light and fluffy – the perfect kind for snow ice cream.
If you’ve never made it, it’s so simple, and it’s a fun activity to do with the kids. But make no mistake, this ice cream is for adults too. The best part is that you are required to eat it right away before it melts. No refreezing.
So, who else is up for a fun little indulgence? This could be your last chance until next winter. My bowl is ready and waiting to scoop up tonight’s snowfall.
Snow Ice Cream Recipe
1 cup cream, milk, or half & half
1/2 cup unrefined sugar
1-1/2 TSP vanilla extract
pinch of sea salt
8 cups of fresh snow, locally sourced of course
In a small bowl, whisk together cream, sugar, vanilla, and salt. Scoop 8 cups of fresh snow in a large bowl. Quickly pour cream mixture over the snow and mix thoroughly. Eat immediately!
That’s it. Easy peasy. I’ve seen recipes that call for condensed milk and eggs, but that’s getting pretty fancy for snow ice cream by my standards.
If you try it, be sure to let me know what you think.