Sunday, January 3, 2010

Snow! Snow! Snow!

As a kid, I remember deep snows around here every year. School closed, sleds out, warming by the fireplace. These days we seem to have much more ice than snow. When the snow does fall now, it usually doesn't seem to be quite as often or as deep. It is a special treat when the snow is deep enough to make Snow Ice Cream. This was always one of my favorite things about a good snowfall and now my youngest does not think it's been a proper winter without one or two batches of the treat.

Alright, this uses a raw egg. According to the
Incredible Edible Egg,

The risk of an egg being contaminated with Salmonella bacteria is very low, about 1 in 20,000 eggs. But there’s no reason to take the risk of contracting foodborne illness. Proper handling of eggs can reduce, and even entirely eliminate, the risk.
If you have concerns, you can look for pasteurized eggs at your local market or make them yourself.

Snow Ice Cream
Scoop a large bowl full of snow from a clean, undisturbed spot at least 4"-6" deep.

In a medium size bowl, crack one egg and whisk by hand until frothy. Whisk in 1/4 cup sugar, 1 teaspoon vanilla and 1/2 cup milk.

Large spoonfuls at a time, scoop about 3 1/2 to 4 cups snow into the mixture and stir. Don't over stir or you'll melt the snow and have cold sweet soup. If it's too thin, add some more snow.

Serve immediately and ENJOY!

No comments: