Here in Northern Virginia, we’re preparing for yet another record snowfall–up to a couple of feet. I’ll be heading out to Costco later today, and I know that it will be quite a battle. Don’t worry, though; I’ll be fortified with a cup of tea.
If you’re in for snowfall as well, go ahead and enjoy it. Yes, it’s rather inconvenient and messy. But it’s also beautiful. And tasty.
Now, I’m not exactly talking about reverting to childhood, scooping up a snowball and noshing on it. I’m talking about something a little bit fancier. Even fancier than mixing it with a bit of maple syrup, although that’s not bad either. I’m talking about snow ice cream.
I stumbled across the recipe on TasteSpotting a year or so ago, from the Peppercorn Press Blog. Apparently, the recipe originates with the author’s great-grandmother, and if you aren’t too worried about eating raw eggs, it’s delicious. It’s best prepared with very freshly fallen snow, perhaps from a table top so it’s nice and clean, and free of ice.
Vanilla Snow Ice Cream
- 1 12 ounce can evaporated milk, refrigerated to ice cold
- 1 cup sugar
- 1 large egg, well beaten
- 1 teaspoon vanilla
- dash of salt
- A very large bowl of fresh, fluffy snow.
Use a chilled mixing bowl, and whisk everything together before going out to gather the snow.
Then, bring in your bowl of snow and begin slowly pressing it into the milk with a large mixing spoon. Don’t stir! Just keep pressing until it’s all incorporated. Keep adding snow until no more can be absorbed. Serve in chilled bowls.
The original recipe says that you cannot freeze it for later and that it must be eaten immediately, but we refroze it. It wasn’t as good, but it worked out fairly well. It serves 4-6 people. And they mean it. It’s far too rich for two servings.
This dessert goes very well with a nice spicy masala chai to help cut the richness of the egg. Enjoy the snow, and go play in it, no matter how old you are.
If, like all of us here at the English Tea Store, you’ll be snowed in this weekend, make sure to spend some time perusing Stephanie’s blog, The Tea Scoop. It’s a great place to pass the time!