In North Carolina, snow days are few and far between; therefore, snow cream is usually put on the backburner in terms of seasonal recipes. Of course, store bought ice cream would be easier (and cleaner), but people of all ages take pride in churning their own creation. Snow cream is a delicate winter treat — and far too valuable to be placed in a mass-produced cardboard tub. The snow day staple has a short lifespan and is best consumed shortly after it’s been mixed. Check out a recipe for snow cream that you can pull off even if you only received a couple of inches. Make sure to avoid any snow of questionable color.
Ingredients:
- Approximately 8 cups of fresh snow
- 2 cups whole milk or 2% milk. Avoid using skim milk, as it will be more watery and will form ice crystals if frozen. (Optional: substitute coconut milk for a dairy-free twist)
- 1 and ½ cups granulated sugar
- 2 teaspoons pure vanilla extract
Preparation:
- Even if the snow appears white, check to make sure it’s clean and free of obvious contaminants. If you’re letting the snow collect in a bowl, keep an eye on it. Powdery snow works the best.
- Whisk the milk, sugar and vanilla extract in a bowl.
- Immediately stir in the snow. Adjust the amount of snow until a creamy consistency is achieved. The snow cream should be fluffy and somewhat dense.
- Tip: fold in chocolate chips, fruit or sprinkles for added texture and flavor.
