Sat 19 Dec 2009
Whether you’re calling it Snowpocalypse, Snowmageddon, or just tweeting about it with #snOMG, there’s some no-joke snow coming down outside in Washington. If you’re planning to drive anywhere…don’t. Mike just helped push a cop car out of drifted snow in our alley.
If you can walk to your nearest coffee shop, kitchen goods store or watering hole, DO IT (just be smart and call ahead to make sure they’re open). As the police were getting ready to take off, they even asked “So…you guys drinking yet?”
We may not be drinking yet, but we did take a walk down to Eastern Market with Capital Spice mascot Murphy. He loves to bound through waist-high snowdrifts, but the accumulation is getting to be a bit much even for him this time around.
When we came home, our neighbors had a real treat for us – an old family recipe for something called “Snow Cream.” We’d never heard of snow cream before, but the bowl that was handed to us looked delicious and we were eager to dig in. We took it upstairs and broke out some spoons.
Snow cream, in case you haven’t figured it out yet, is an ice cream-like dessert made from freshly fallen snow. It uses all the old familiar ingredients – milk (or cream), sugar, vanilla and egg. In Broadway Beth’s case, the recipe comes from her Southern great-grandmother, but I’m sure there are families all over the country with their own versions of the treat.
According to tradition, you shouldn’t make snow cream from the first snowfall of the year (that’s when all the pollutants come down, dontchaknow?). Thank goodness we had snow last weekend – even if it didn’t amount to anything – because we’ve got plenty of raw materials to work with today!
Did you stock up on milk and eggs like everyone else yesterday? Interested in making some snow cream of your own? It’s actually pretty easy, though the fact that this is an old family recipe means that measurements are largely abandoned in favor of tradition.
Freshly fallen snow
1 cup milk (whole is preferable, but use what you’ve got), plus more for desired consistency
1/2 cup sugar
1 teaspoon vanilla
Once the snow has been falling for a while (check!), place a large bowl mixing bowl outside and let it collect your base. Meanwhile, mix the remaining ingredients together until the sugar is dissolved – do not heat.
When you’ve gathered enough snow, bring the bowl back inside and pour the cream mixture over the top. Stir to combine, adding additional milk until you’ve gotten everything to the consistency you’d like.
Enjoy right away, or put it in the freezer to firm up a bit.
And if you feel compelled to go all foodie on this classic, feel free to jazz it up with any of your typical ice cream blend-ins (we’ll probably hold off on the roquefort and honey for now).