Cabin fever due to snow is a rare, practically once-in-a-decade experience for us in the Triangle. But with minimal effort and ingredients from your pantry, you can turn your winter blues into a bowl of creamy snow cream.
The recipe for this simple treat is very forgiving, so don’t feel like to you need to risk an icy drive or sloshy hike to a store. I happened to have half-and-half in the fridge, but you also can use regular milk or, better still, condensed milk you’ve had in the cupboard for the pie you forgot to bake at Thanksgiving. If you’re lucky enough to have some creamy Maple View Dairy buttermilk, give that a try.
You can turn this into chocolate snow cream by mixing in syrup or cocoa mix before adding into the snow. I topped ours with some homemade strawberry sauce canned last summer.
Make four servings
6–8 cups fresh snow
1–2 cups half-and-half, milk or canned milk (divided)
1–1½ cups sugar (divided)
2–3 tsp. vanilla (divided)
fruit jam or topping, optional
Collect fresh, ice-free snow in a large bowl.
Measure 1 cup liquid, 3/4 cup sugar and 2 teaspoons vanilla in bowl. (If using chocolate syrup or cocoa mix, add now.) Use a whisk or fork to combine, ensuring that the sugar is dissolved. Pour over snow and use a wide spatula to fold and combine into an ice cream-like texture. Snow will significantly reduce in volume.
Taste to determine if the mixture is sweet and creamy enough for your taste; note it will be a little crunchy in comparison to traditional ice cream. If needed, prepare more of the liquid-sugar-vanilla mixture, quickly adding and stirring until it’s just right.
Serve immediately, topped with your favorite fruit jam or ice cream topping.
Jill Warren Lucas is a freelance writer who blogs at Eating My Words. Follow her at @jwlucasnc.