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Who needs a pint of Häagen-Daz Vanilla Bean ice cream when all the frozen dessert you need is lying in fluffy banks right outside your door? Take advantage of all that fresh snow we just got pounded with in the Northeast, and treat yourself to a good old-fashioned snow cream or a bowl of sugar on snow.
In a previous post on Slashfood, Amy McDaniel told us how: Take a couple of quarts of new-fallen snow (make sure it's pristinely clean), and mix in about a half a cup of ice-cold whole milk or half-and-half into which you've dissolved a quarter cup of sugar, and stir in a teaspoon of vanilla extract. And that's it: no freezing, no churning. (Here's Paula Deen's version.)
For sugar on snow, bring some pure maple syrup to a boil over medium and let it simmer for a while (it should be at 250-degrees Farenheit). Drizzle it over a bowl of fresh snow and it turns sticky and delicious. (Be careful with the superhot syrup when it's first poured.)
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12-27-2010 @10:47PM badfrog said... I fondly remember snow ice cream growing up as a child in Colorado. I also remember trying it in Connecticut and tasting coal dust, car exhaust, grit, and tire rubber. Have you tried it lately, or are you living in some part of New England where the snow is still clean?
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