I woke this morning to snow flying sideways by my window. The car was buried, the streets were empty and work was cancelled. Woot! I haven’t had a snow day since high school!
After whipping up a batch of muffins for breakfast and soup for lunch (blog to come!), my sister Chicky and I went out after lunch for a jaunt around the Public Garden. It was beautiful. The Common was packed with families sledding, and the streets were nearly empty. New Englanders are some hardy folks- it was still snowing pretty heavily!
On our walk, I decided that we should indulge in a little childhood reversion. There was some snowball throwing and snow angel making, and even a run on some borrowed sleds. While we were out, I also collected some pristine snow for snow ice cream. Chicky and I used to love making this when we were kids, though back then it was little more than Kool-Aid mixed with snow. Today was a bit more advanced with the addition of milk, vanilla, sugar and food coloring. The milk really helps the consistency and the vanilla makes it delicious. (If you have other flavored syrups, I bet they’d be great as well.)
I know your mom told you not to eat the yellow snow… but we couldn’t resist. Hehe. We also made brown, with chocolate milk. I didn’t like it as much as the vanilla, but some chocolate syrup would likely help that situation.
Snow Ice Cream
This is a pretty rough guess-timate on measurements. Fortunately, this recipe is pretty forgiving. I filled a gallon-sized freezer bag with lightly packed snow. I find it works best to keep the snow outside or in the freezer while you assemble the rest of your ingredients.
In a plastic bowl mix together 1/3 cup of milk, 1/2 teaspoon vanilla (or other flavoring) and 1 Tablespoon of sugar. Add a few drops of food coloring, if you like. Add about two cups of snow… if that’s too much slowly add more milk. Mix until smooth. If it gets too watery, add more snow. Season with sugar and vanilla until it’s to your liking. Add sprinkles, jimmies or whatever else you fancy. Pop in the freezer to firm up if things get too soupy.