Recipe of the Week: Snow Ice Cream

The following recipe for Snow Ice Cream comes to us from SurvivalBlog reader Laura E.:

During or after every fresh snowfall, I mix up a batch of snow ice cream for my husband’s sweet tooth.  Kids would love to make this fast and simple seasonal treat, too.

Ingredients
  • Snow
  • Sweetened condensed milk
  • Flavor(s) of choice (cocoa, vanilla or peppermint extract, fruit, etc)
Directions
The density of the snow will influence the amount of condensed milk you need to create a creamy consistency (closer to that of ice milk than of ice cream).  So I use two bowls.
1.  Scoop up fresh snow from a clean spot with a large bowl or pot (metal works best to keep it cold).
2. Spoon about 5-6 cups of snow into a second bowl.
3.  Pour the thick, sweetened condensed milk over the snow and stir it in, until you get the consistency you desire, or add more snow or more milk.  I generally find that one 12 oz can of milk is appropriate for 5-6 cups of fresh, soft snow.
4.  Add your flavorings of choice, a little at a time until you like the taste.  Because the condensed milk is sweetened, you do not need to add additional sweeteners unless you wish to do so. Start with just one teaspoon of any extract, or 1/4-1/3 cup of cocoa, or 1 cup of fruit.  (Canned peaches and soft berries are terrific.)  If you drizzle some honey or syrup into the snow, the liquid will freeze and harden into little crunchy caramel-like bits.
SERVING And STORAGE

Eat right away or store outside or in the freezer.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!

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