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.