Creamy Snow Cream Food

SNOW CREAM

Steps:

• Mix snow, sweetened condensed milk, and vanilla extract together in a bowl until well mixed.

SNOW ICE CREAM

Steps:

• In a medium mixing bowl, whisk milk, sugar and vanilla until sugar dissolves.
• Collect clean snow. Pour mixture over the snow and whisk until well combined.

THE ONLY ICE CREAM RECIPE YOU'LL EVER NEED

Steps:

• In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
• Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight. Churn in an ice cream machine according to manufacturers' instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

TRACEY | THE KITCHEN IS MY PLAYGROUND

Steps:

• In a large mixing bowl {preferably that has been chilled}, stir together all ingredients for your chosen flavor except the snow.
• Add snow, 1 cup at a time, stirring and mashing with a spoon until incorporated. Continue adding snow until an ice cream-like texture is reached. {You may need a little more or a little less than the specified number of cups of snow.}
• Enjoy immediately, or cover and place outside in the snow for up to several hours. {It is my experience that snow cream does not "hold" well in the freezer.}
• Any of these snow cream recipes can easily be halved or doubled.
• Fluffy, unpacked snow works best. Just scoop snow up with a bowl; don't pack the snow into a bowl.
• When I know a snowstorm is coming, I place a large bowl or two out on the deck before the storm starts. No snow-scooping involved! ~ my bowl is already full from the snowfall.
• It is my experience that snow cream doesn't 'hold' well in the freezer. It's best to enjoy it immediately, or to place it {covered} outside in the snow for up to a few hours.
• Sometimes we enjoy our snow cream in mason jars. And the added beauty of serving up snow cream in jars? ... If someone doesn't eat all theirs ~ just pop the lid on it and stick the jar in the snow to keep for later!

CREAMY DREAMY VANILLA ICE CREAM

Steps:

• Whisk the half-and-half, condensed milk, sugar, vanilla seeds and salt together until sugar is dissolved. Churn the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.)
• Transfer the ice cream to a freezer-safe container and freeze until firm, at least 1 hour, before serving.

FAST AND EASY CREAMY ICE CREAM

Steps:

• Place the bowl of an ice cream maker in the freezer until completely chilled, at least 1 hour.
• Chill half-and-half in the freezer, shaking every 10 minutes, until chilled but not frozen, about 30 minutes.
• Pour chilled half-and-half and pudding mix into a bowl and mix well with a whisk.
• Place frozen bowl of ice cream maker into the ice cream maker; add the stirring component and lid. Turn on the machine so the bowl is rotating. Pour pudding mixture into the machine through the hole in the lid.
• Allow ice cream to process in the ice cream maker until desired consistency is reached, about 30 minutes.