Monday, February 28, 2005

recipe: Snow Ice Cream

There are as many recipes for Snow Ice Cream as there are parents who allow their children to eat snow. This recipe is an adaptation of the recipe I ate as a child in Indiana. I am stunned to find that no one in New England seems to have heard of Snow Ice Cream, and so I share this recipe, here:

Denise's variation of Snow Ice Cream
One large bowl, approximately 1 1/2 gallons of the freshest fluffiest snow
One small pitcher, approximately 1 1/2 cups of milk flavored with a teaspoon of vanilla
(cream is marvelous, if you have some)
One sifter with a cup of powdered sugar

Give each diner a bowl and two spoons, and fill each bowl with fluffy snow. Have each diner pour a small stream of vanilla milk around the edge of the bowl, then sift sugar "like snow" over the top-- and stir/toss with spoons, gently. It ought to taste just right. You will figure out the proportions as you go. It's worth an experiment or two.

Eat it all-- it will not keep.

My mother's variation was to mix the giant bowl of snow herself, but I have the feeling that ravens are circling, shrieking, "NOW! I want it NOW!" while I am stirring this way, so I have made the process a self-serve one. My mother also used granulated sugar, which sometimes made my teeth hurt. Maple syrup is good, but it doesn't "snow" down from the sifter and I am stingy with my syrup! And I found a sweet child-sized sifter at a yard sale last summer, which is perfect.

Bon appetit!

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