Editorial
Front Page - Friday, February 11, 2011
Kay's Cooking Corner
Kay Bona
This winter has been such a snowy one! Sometimes I look out of our windows at the expanse of grass behind our house and can almost put myself back in Colorado where I was raised. Even though I love the warmer climates and try to steer away from anywhere cold, the snow is a beautiful sight when it is flurrying down. And there is no argument that it creates some gorgeous scenery through woods and along the rivers.
When growing up, we lived in the country, Black Forrest, which is actually a small town now. But we would have tons of fresh packed snow at our door every winter from October to April. I never gave “cold” a thought. Slip on some gloves, a scarf and rubber boots and get outside. In a conversation the other day, I pointed out how drastically our opinion changes about snow as we age. Now we try to avoid it as much as possible.
I wish it were just a little warmer out after a snow, so that I could get out and snap some pictures. However, warmer means – no snow! So, no pictures either! Maybe the next go around, I will brave the elements, bundle up really good and go for it. My last photography magazine had an article in it on how to keep camera lenses from fogging up when snapping pictures in the cold.
A long, long time ago, when I lived in Colorado (well, that’s how some writers start a good story, but maybe it wasn’t that long ago for me), there was always Snow Ice Cream in the freezer after a freshly fallen snow. There were days in the winter when all you had to do to collect it was to open your door and clean, white snow would practically jump into the bowl. My Grandmother, my Dad or my Mother was always sure to fix it for us kids, and it was always so-o-o good. All vanilla-ey, creamy, and sweet!
Today, living in the city, it is harder to find good clean snow of the eating kind. Now days, the thought of it having to pass through pollutants in the air before it hits the ground kind of makes you stop and reconsider.
If I were going to make snow cream today, I would let it snow awhile, and then go out and start collecting it. That way, the first snow has cleaned the atmosphere up some. Where did I get this theory? In my own silly little head – but it sounds like a good one, don’t you think?
Anyway, I have a few recipes for snow ice cream today. Some for Chocolate lovers, and although I haven’t included it in the recipes, you can add some pureed fruit to the final mixture.
It is so easy, and if you have kids, turn it into a family project by letting them help. You will make memoires to last a lifetime, with practically no investment. Just steer clear of the curb, driveway, and dog run!
Snow Ice Cream
1 Gallon Snow
1 cup White Sugar
1 Tablespoon Vanilla
extract
2 cups milk
When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, and then stir in just enough milk for the desired consistency. Serve at once.
Snow Ice Cream #2
This is a recipe that works really well because the sweetened condensed milk is thick and helps hold quickly melting snow together.
1 gallon or big bowl of clean snow (put the bowl outdoors to collect it as it falls)
1 14-oz can of sweetened condensed milk
1 tsp vanilla extract
Chocolate Snow Ice Cream
Big bowl of snow
1 cup sugar
1 cup chocolate milk
Chocolate Snow Ice Cream Recipe #2
Big bowl of snow
1 14-oz can of sweetened
condensed milk
Chocolate syrup
(You can use Cocoa Powder with this, but it is difficult to get it to blend)
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