At the very top of my snowmageddon to-do list today was making snow ice cream with the girls. It was something that my mom, sister and I often did growing up, and I was excited to carry on the tradition with my sweet girls. When I mentioned that I was going to make snow ice cream to Darren, he looked at me like I had two heads.
“Seriously”, he asked, “you’re going to make snow ice cream?”
“Seriously”, I replied back, “you’ve never had snow ice cream?!?”
“Oh! You are going to love it. And this is not just any snow ice cream. It is the very best snow ice cream you will ever eat.”
At this point, he again looked at me like I had two heads…and quite possibly rolled his eyes.
But, seriously, this truly is the very best snow ice cream recipe ever.
After finishing our Valentine boxes for school, the girls and I headed in to the kitchen to start our little project. As Darren watched from the living room (working from home today), I could see him shaking his head in disbelief at his silly wife and her crazy projects. (The car baked cookies worked like a charm. Frying an egg on the sidewalk, not so much.)
Once we declared our snow ice cream to be a perfect success, Darren conveniently wandered into the kitchen (for more water, of course) and casually grabbed a spoon. He then walked over to the mixing bowl to try “just a little bite”. He then continued to stand right in front of the bowl and take “just one more bite” about a dozen more times.
A few minutes later, I heard him on the phone with a friend saying that his wife just made some “crazy good ice cream from snow”.
So, there you go.
The very best snow ice cream ever.
(And it should come as no surprise that “seriously” is Annie’s default response when we ask her to do something she doesn’t want to do.)
The Best Snow Ice Cream Ever
We prefer to use fresh eggs from local and organic farmers. I know the way they raise and store their products and have no problem serving them to my family raw or undercooked. If you are not certain about the quality of your eggs, please use 1/4 cup pasteurized egg product instead.
Ingredients (Serves four, can be doubled):
1 organic, farm fresh egg
1 cup whole milk
1/2 cup organic cane sugar
1 1/2 tsp pure vanilla
1/4 tsp sea salt
8 – 12 cups fresh and clean snow
Instructions (5 minutes):
Make your custard: In a suitable sized mixing bowl, cream your egg on medium-high speed until lemon colored, about 20 – 30 seconds. Add milk, sugar, vanilla and sea salt. Cream for an additional 30 seconds, until well combined. Turn off mixer.
Make your snow: Hand stir snow, 1 – 2 cups at a time into custard. When desired consistency has been achieved, divide ice cream among four ice cream bowls. Serve and enjoy!
Notes: Because each snow fall is different, the amount of snow will vary each time you make this. Just keep adding it until you get a good ice cream consistency. This recipe is naturally gluten-free, vegetarian and nut-free. While I’ve not tried it personally, I would assume that coconut milk would make the best substitution for cow’s milk. If anyone tries a dairy-free version, please let us know in the comments.