Milk
Sugar to taste
Vanilla
Snow
Leave jar of milk on kitchen table on any given winter morning in the house where I lived until I was 11 or 12 years old. Get up very early before the wood stove has been fired up. Put the icy milk in your favorite bown, sweeten to taste, add vanilla. Eat slowly as this will need to last until it snows, then the whole family can enjoy snow cream for dessert after the evening meal. Of the winter was not too long we could have ice cream again pretty soon on the 4th of July. That is, if we were through chopping cotton, we were permitted to go the area picnics. That was really a big deal, we could have ice cream turned in a bucket, or if we got lucky we could have it hand-cranked. What a deal! The only other thing that was better than that was the old-fashioned lemonade squeezed with dirty hands and served from a dipper. “I didn’t like lemonade much!”
If El Nino ever makes it smow in Hong Kong, here’s the recipe for snow ice cream:
Bring in a bucket of fresh pure white snow after the top layer of snow has been raked back, take yours from the second layer. Have milk, sugar and vanilla blended together to suit your taste, maybe about 2 cups. Put snow in a little at the time and stir as you add the snow. Do this until the ice cream is the texture of thickness that you prefer. If you want strawberry snow cream, use more sugar and fresh chopped berries – enjoy!
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