The Blizzard of April 2013 ~ Snow Cream

Sometimes I think nature likes to play a sick joke on me. It was just over 20 years ago in the Spring, I think I was seven years old, a blizzard hit North Carolina. At the time my I was ecstatic. There is nothing like a few feet of snow, especially in the south where it is hard to come by, to turn home into a winter fantasyland for a child. I remember sledding at lightening speed down the long road that led to our house, sitting on my papaw’s wooden fence and falling straight back into the snow, making snow angels, having snow fights…and best of all, FINALLY eating some much-awaited snow cream (because you all know you can’t eat the first snow, and we didn’t get much that year).
Funny enough, just last weekend Husband and I enjoyed sitting out on our deck in the warm sunshine, sipping beers and grilling (for the 2,309,157th time since we bought the grill the weekend before). And today…well today we woke up to 8″ of snow and counting. As I sit here typing snow is still blowing and we can’t even see the little barn behind the house because we are experiencing a white out. 
I’ll admit I actually teared up when I saw the forecast for this week. I could not be more ready for warm temperatures and some extensive time outside.
But what can you do when mother nature blesses you with mountains of snow?
Make lemon snow cream of course!

I actually made your basic vanilla and lemon. I’m pretty boring when it comes to ice cream flavors. Chocolate is my absolute favorite, but I figured I could mix in some cocoa to the vanilla if needed.

Snow Cream
  by Lauren Jamison
Ingredients (4 (1/2 c) servings)
  • 1 c. Milk (can use any kind of milk here)
  • 1/4 – 1/3 c. Granulated Sugar
  • 1 tsp. Vanilla Extract (add lemon extract or other flavors for endless creations!)
  • 5-6 c. Fresh Snow
Mix milk, sugar and vanilla together in a bowl until well combined.
Add snow one cup at a time until ice cream texture develops.
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