A delicious winter treat
One of us grew up in North Carolina, and the other in Wisconsin, which are just about on the opposite ends of the snow receivership scale. Nonetheless, we’re both equally excited every time there is a clean new snowfall. One of the things we did share in our youths, long before we knew each other, was the simple joy of snow cream.
Granted, this might not be the most gourmet of recipes. But it does has its charm. Mostly because it’s about as seasonal as a food can be. There has to be the right kind of snowfall. We’re sure there’s a precise eskimo word for it, but let’s just call it “dry and fluffy.” The best snow to use, we find, is the kind on top of a picnic table. Our mothers proclaimed that to be the cleanest.
Snow cream mis en place
The most fun thing about snow cream is what you add to it. We made this homespun treat a little more gourmet by assembling a mis en place. Sometimes all it takes is a fancy french term to take things to a whole new level. For the first big snow of the year, our Snow Cream mis en place (be sure to pronounce that in your head with a thick french accent) consisted of walnuts covered in maple syrup and brown sugar, honey, cinnamon, and cocoa.
Obviously, this is a great project for kids. You can line up different toppings and then give each child a bowl to fill up with snow. The trick is, of course, to work fast.
The top layer of snow after a large storm is the cleanest
First, collect a mound of snow in small bowl.
Sugar, cream and snow.
Add a teaspoon of sugar to the snow then pour a small amount of cream or milk into the bowl. Start with small amounts and stir between pours so that you can see how the temperature of the liquid will affect the snow.
Add more snow if mixture is too fluid
Add liquid until the Snow Cream is the desired consistency—personal preferences may vary. Add more sugar if desired.
Snow cream topped with maple walnuts
Add toppings of choice and devour…quickly, of course. Springtime is right around the corner.
While deceptively simple, keep in mind that this might just be the quickest route to a simple homemade ice cream. Afterall, all the fanciest ice cream makers in the world do is add cold air into the liquid mixture as it freezes. Which mother nature takes care of quite nicely on her own.
18 Comments
When I saw this recipe it made me think of my daughter who lives in Old Greenwich, Connecticut. I will send it to her. I hope that she and her usband enjoy this marvelous idea like me.
Thank you very much.
Thanks,Maria
I’m looking forward to this year’s first big snowfall
THANKS FOR YOUR COMMENT.
M.Amélia
I grew up in Atlanta, now live in NW Florida; but the memory of snow cream on very rare occasions remains strong! I do hope I get to try a batch with spices & nuts as you suggest (and it better be SOON, as I’m now almost 69!)
Hi, Cathy
I’ll send some snow your way. We always have plenty to spare at the farm.
Sounds very “gourmet” ! All we ever did was drizzle a little (real of course) maple syrup on top! Can’t wait to try your recipe.
And did anyone play “Fox and Geese” in the snow?
Hmmm…you’ll have to explain this game to us, Linda
Here goes: “Walking” in the snow, make a large circle with a “plus sign” across the middle (connected to the circle). One person is dubbed the “goose”, the others are “foxes” (is that a correct plural of fox?) who try to “catch” (tag) the goose. The fox who is successful becomes the next goose and so on…….very simple, but depending upon the size of the circle, it can be challenging(smaller being more difficult to keep from being caught)
That’s it!
We will be waiting to see some pics of “Beekman Snow Angels” too! Do you think Farmer John can teach the goats to make them?
I cant believe I am saying this…”cant wait for the next snow …so we get to try this”. I am thinkig rose syrup and rose petal jam on top : ). Thanks for the great idea!
In Japan, they crush ice and make a summer treat. You can have all kinds of toppings…from Umeboshi (picked sour plum) to Mango, Melon…you name it. Here is a picture of the home version…we call him Kerochan.
http://weekendfarmer.blogspot.com/2008/07/summer-2008.html#links
Beautiful
NC has been way cold this winter, but we still haven’t had enough dry fluffy snow to make snow cream. Little ice crystals in the snow (like we usually get) kills the creamy texture which is the best part. This recipe is the upscale version, for sure, but those of us in Dr. Brent’s ancestral stomping grounds usually made do with adding sugar, vanilla flavoring, and condensed or evaporated milk from little cans. mmmm.
Hi, Mac
Yes. In the south we had to celebrate the snow anytime in came! We are getting ready to try some snow cream made with maple syrup
It’s snowing in MD and I’m looking forward to snow cream today. Try making some using instant pudding mix. I use sugar free fat free and skim milk (because skim milk whips). I fill my 5 quart mixer bowl with clean snow, sprinkle on a package of instant pudding mix and beat in enough milk to make a soft serve snow cream. We like butterscotch pudding with peanut butter; or lemon for a lemon custard; or cheesecake flavor with fruit of your choice added. How about Mocha – choc. pudding with instant coffee granules. You are limited only by your imagination. Experiment and enjoy!
Hi, Pat
I think this sounds like a very tasty idea! Having grown up in the southern US I know that there are many, many delicious things to be made out of instant pudding. Many!
We’ve had the first snow in years that could make great snow cream here in NC. I made some for my adopted Russian boys, who took considerable convincing to believe that snow wasn’t “too dirty to eat.” Their addition to the recipe was LOTS of chocolate sauce!
you can never go wrong with adding more chocolate, Mac. Never
after all the beautiful snow that fell on the farm today, i fully expect a bowl of this for dessert tonight!
hmmmm…we could make that happen. Perhaps with some local maple syrup!