Wednesday, February 27, 2013

Snow Cream

I can't remember if I've posted this recipe before but it's so good that it's worth posting again.

On Monday the weather stations were reporting that we would get 1 to 3 inches of snow on Tuesday. In the Midwest that's certainly not enough snow to cancel school over or really to take seriously. So I wasn't worried about it. When I went to leave for work Tuesday morning it was just starting to come down. I still wasn't thinking hard about it. But 10 minutes into my commute, when I could hardly see the stoplight a block away I was starting to think that it might be something more. By the time we had two inches on the ground they had changed the forecast. Now it was 3 to 6. Still not bad. By noon it was 5 to 9. And the snow kept coming.

The snow finally stopped at about noon today. We had over 24 hours of snow and ended up with about...11 inches. A far cry from 1 to 3 inches don't you think. When I would look at the radar there was Des Moines, right in the middle of swirling vortex of snow. Even worse, the storm was shifting mostly west. Storms that come from the east are never good. What I'm saying is that it's been a frustrating couple of days. At least for a snow/winter hater like me.

The one good thing to come out of the snow was that we finally got a chance to make snow cream. Jeff introduced me to snow cream when we were first dating and since then I've been a fan. We didn't have enough snow last year for any but most years we have at least one snow that is perfect for the recipe. You need a wetter snow, preferably big flakes. Dry snow won't work.

Set a soup pot outside during a big snow storm. You'll want it at least half full of snow. Then add 2 eggs (raw), 1 cup sugar (at least), 1/2 cup milk, and 2 tsp vanilla. Stir together until snow has a beautiful  pale yellow color. Spoon into bowls and eat immediately. It's sugary sweet goodness, even better than ice cream.

For those of you who are panicking about the raw eggs right now, this dish might not be for you. I'm a long time eater of cookie dough with raw eggs, so this doesn't even phase me. One of these years I might get Salmonella from them. But until I do, I'll still continue to eat raw eggs in my sweet treats.


Partly Cloudy Knitter said...

If some people are worried about raw eggs they can use pasteurized eggs. Gotta love snow cream!

Cat B said...

Thanks Partly Cloudy Knitter! :-)

I hadn't thought of pasteurized eggs but that's a great idea for those who are squemish about raw eggs. I haven't used them before but I'm sure they would work.