Here in the South, we don't get snow all that often. When we do, one of the requirements is to make Snow Cream. We call it "Snow Cream" because saying "snow" and "ice" would be redundant!The quick and easy way:
1 can sweetened condensed milk
1 teaspoon of vanilla
Mix this in about 8 cups of snow.
Eat it up!
The recipe I grew up with:
I don't ever measure so I am totally guessing on amounts. You will have to taste as you go. I made it quickly this morning before the opportunity passed, and I still didn't get the measurements! (Don't taste it after adding the eggs.)
All amounts are approximate.
3 cups of milk-maybe it was 4 cups?Start with 1 cup of sugar—then check
1 tablespoon of vanilla flavoring
2 eggs
a big bowl of snow—plus some more
Mix together the milk, sugar, and vanilla in a saucepan. Heat slowly until sugar is dissolved. This is the time to be tasting. (You want it to be way sweeter than you think because the snow will dilute it.)
Mix the eggs separately. Add a bit of the warm milk mixture at a time to the eggs to “temper” the eggs so they don't become scrambled eggs. When you have it warmed up some, you can now pour it into the warm milk and slowly heat it some more. Don't boil it, but let it thicken some. Now put the lid on and take the whole pan out and set it in the snow to cool off.
Now you can be gathering up some good clean snow. Pretty soon the
custard will be cooled enough. Pour it over the snow and mix it all
together. Eat it up. Put any leftovers in the freezer to eat when
the temperature gets in the 60's next week!