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.

Roof Ice and Snow Cream....

Or How I Stopped Worrying and Learned to Love Salmonella.


I drove into work this morning with my iPod blaring and an icicle wedged into my mitten. Right as I was walking out the door I noticed a beautiful array of icicles right over my head and I just had to grab one. Any of my family will tell you that I have strange icicle addiction. I love them. My mother has been known to stash a particularly pretty one in the freezer for me to eat when I come over. They are one of those great outdoor snacks.



My older brother (a doctor) started calling them roof ice as a way to remind me of where they came from. Roofs are dirty, covered in dust and grime and bird droppings. And of course icicles are dirty. I still eat them. I've grabbed them off strange houses and eaten them. It's not that I'm not worried about getting sick....it's just that...no I'm actually not worried about getting sick. It is the same for me with cookie dough. I think it's a crime to bake cookies. Cookie dough is the greatest treat on earth, particularly with chocolate chips. And I'm constantly remind by others of the salmonella risk that comes from eating cookie dough. I just don't care. I figure I've gone 32 years now eating cookie dough and never had salmonella. I like those odds.

I'm a big fan of eating food I find outdoors. Mulberries are my favorite summer fruit and they can only be found outdoors. No one packages and sells mulberries. They are just too delicate. So when I find a mulberry tree I stop and eat for a while. Perhaps some of the joy is foraging for my own food. Or the fact that this is as natural as food can get. We have a focus on eating Organic in the US but most people would refuse to eat berries that they find on a tree. How much more Organic (natural) can you get?


And the worry of salmonella brings me to my favorite outdoor winter treat. Snow Cream. This is recipe that Jeff and his family introduced me too and I have to say I'm hooked. You need snow, particularly freshly fallen snow. The big flake kind that's somewhat heavy. Leave a big soup pot outside in the falling snow and then collect the rest from the top layer that has fallen. Mix in an egg (raw), sugar (normally 1-2 cups) and a tablespoon or so of vanilla. Mix and eat. It is unbelievably good. But most people can't get past the raw egg. Now I will admit that the first time you see a bit of yolk in your snow cream it's a little offputting. Even I was a little unsure, but if you get past the fear of salmonella or any other diseases, there are some great natural treats out there for you. Icicles and snow cream, making winter more enjoyable for the last 30 years.