By now we all know about the light snow that paralyzed Atlanta in late January. I’m not even going to discuss that fiasco except to say that once Bear got home I was able to share with him and another friend of ours, my family’s (and apparently many others’ too) winter weather concoction: SNOW ICE CREAM!
Snow is rare in the South, so when ever we got a few inches, it was standard that Big D would make us snow ice cream. Being trapped at home a few days, I got him to share the recipe so that we could make some too. It’s pretty simple. Here’s what you need:
- a big bowl of snow (Scrape it off of a patio table, but don’t get the snow that has touched the table itself. Just scrape it off the top.)
- sweetened condensed milk
- vanilla extract
- your topping of choice
Everything is done to taste and based more on texture than on measurements. First things first, get your snow. Fill a big bowl to the top. Once you add the other ingredients it will reduce and become slushy so don’t worry if it looks like a lot of snow.
Add in about a half can of sweetened condensed milk and some milk. I started with 1/4 cup milk. You can add more later if needed. Stir in the sugar and a few drops of vanilla. Have a little taste-o. (That’s what Big D would say.) If it doesn’t taste sweet enough, go ahead and add more sugar. If it seems too dry, add a little more milk and conversely, if it looks to slushy, just go scrape some more snow into the bowl and stir. The consistency won’t be like that of your average ice cream, so as long as you don’t expect that, you’ll love it! (It’s kind of like a vanilla milk shake that is half frozen-half melted.)
This is an “eat right away” type thing, so don’t put it in the freezer like ice cream. It will become a rock. Sprinkle on your toppings and enjoy. I added chocolate chips to mine and our house guest used sprinkles.