We got a few inches of the white stuff overnight - enough for school to be delayed by a couple of hours. This meant two things: playing in the snow before school and snow ice cream for breakfast!
I'd never had snow ice cream prior to meeting my wife. She grew up on snow in Illinois, while I grew up on fresh-squeezed OJ in sunny Florida.
That all changed when we moved to Rhinebeck, NY back in the late '90s. Deanna (my wife) whipped up a batch during our first big winter storm, and I've been hooked ever since.
We've been in Alabama for almost 12 years now, where we'll get a couple of good, solid snows every winter. Our girls stand at the ready—armed with milk, sugar, and vanilla extract—just waiting for the okay to hit the yard to gather fresh, powdery snow. (According to my wife, it has to be the right kind of snow—can't be too heavy and wet; light and fluffy's what you're looking for.)
So here's how it all went down this morning:
The ingredients: Sugar, vanilla extract, milk, and fresh, fluffy snow.
Step 1: Add milk - start with about 1/2 cup - we shoot for the consistency of mashed potatoes.
Step 2: Add sugar - start with about 1/2 cup, then adjust again at the end.
Step 3: Add vanilla extract - we prefer about 1 teaspoon.
Step 4: Adjust consistency, if needed, with a little more milk.
Step 5: Taste test. Adjust sugar and vanilla extract as needed. Enjoy!
Chocolate Snow Ice Cream: The snow was beginning to melt, but we took at big scoop of the Vanilla, then stirred in about a tablespoon of Ovaltine — it was rich and delicious!
It was fun making this with you, mommy, and sissy. Awesome!
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