NYC’s wintery weather is reminding me a lot of Ithaca where I went to school. Except our snow will melt sometime before April and my nosehairs don’t freeze upon leaving my apartment. Because its life is so much shorter, I very rarely hate the snow in NYC. Sure, I curse it when I can’t ride my bike, but you can’t argue with how magical it looks in the parks. Also, as Mikey pointed out, sledding is just as fun now as when you were a kid. It just takes you a little bit longer to run up the hill. If you don’t have the energy for a sledding excursion, celebrate snow by turning it into ice cream. If you’re more of a snow hater, why don’t you show that fluffy ice who’s boss and turn it into a delicious sugary treat?
There are two methods for Snow Ice Cream:
1. Eat the snow
Put 8 cups of very clean snow into a bowl (unless you want road bits). Pour one can of sweetened condensed milk and 1 tsp vanilla extract. Stir and serve immediately.
2. Use the snow as a freezing agent
This recipe is reposted from about.com, and they say it’s perfect if you can’t find super clean snow.
Fill a gallon freezer bag halfway full with snow or crushed ice. Add ~6 tablespoons of salt to the snow. This will lower the freezing point of the snow so you can freeze your ice cream. In a quart ziploc bag, mix: 1/2 cup half and half, 1 tablespoon sugar, and1/2 teaspoon vanilla extract. Zip up the quart bag, squeezing out any excess air, and put it inside the gallon bag. Close up the gallon bag, again removing any excess air since it makes mixing difficult. Wear gloves or else put a dry kitchen towel between your hands and the snow/salt bag. Squish the bags with your hands until the ice cream is frozen. Remove the smaller bag and eat!
And if you’re not much of an ice cream fan, try this recipe for maple syrup snow candy. All you do is boil maple syrup and pour it over clean snow.