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Although the blizzard was a bust in the suburbs of Philadelphia, I still made some snow ice cream. This is my favorite recipe coming from the old Joy of Cooking (okay, this is one of MANY favorite recipes from the old Joy of Cooking, from the 50s or 60s).
Snow Ice Cream
The ancestor of all frozen delights and a favorite of small fry.
Arrange attractively in a chilled bowl, trying not to compact it:
Fresh, clean snow
Pour over it:
Sweetened fruit juice or maple syrup
Or, for a gallon of snow, stir in:
1 cup cream
3/4 cup sugar
1/2 teaspoon vanilla
For this kind of frozen delight, as well as for packing frozen desserts in general and for serving them attractively on a dish in thin slabs, the shovel scoop is useful. A spring-release scoop turns out uniform ball-shapes and is a great help in molding single portions quickly at dessert time, provided the entire utensil is dipped into very hot water between dollops.
I only made it for one, so I used 1/4 cup cream; 1/4 cup sugar; 1/2 teaspoon rum extract. We're running low on vanilla, so I tried something different. Rum extract ice cream was interesting!
I actually like it a lot better than the stuff you buy from the grocery store. You can also make water ice - just pour a cup of fruit juice of any flavor over the snow.
Ok I found some clean snow (no yellow or brown LOL) only thing I did different is used 2 % milk because cream was not on hand, a little vanilla and sugar. It's great!!!!! and filling. I think I used too much milk (1 cup)
I've noticed that a few times as well, Lubby. I think it depended on the consistency of the snow - heavy snow absorbed everything, but light snow not so much. I know one time I tried sweet condensed milk and I liked that the best. We haven't bought that in a while, though.
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