Monday, April 8, 2013

Snow Icecream

As I sit at my desk not working but blogging instead, my kids are giggling behind me while they watch AFV with my husband. I love hearing them laugh.

The sky decided to open up this weekend and take a dump, literally. We have SO much snow from this "storm". The roads are really bad because they had a good coating of water last week from the melt off then froze, then it snowed, making things very slick. There have been countless numbers of crashes out there, I'm staying home.

To those that say it shouldn't snow in April? I say, "then you shouldn't live in ALWAYS snows in April". Learn like I had to that March is "fake spring" and end of April-May is "real spring".

My 9-year-old asked at 9:30pm if she could make snow ice-cream and papa wanted to say no since it was late but really? How many more great large fluffy snowfalls will we get this year? Here's how we make ours.

Sorry no pictures, my phone is in the shop after last weeks phone-death-by-dog incident.

Snow Ice-cream: serving 6 children

Fresh snow
Vanilla extract (I typically save my gallon of fake vanilla extract for this recipe since we use so much making this and I'm not eating it, the kids are)
Milk, any kind (almond, soy, real, we end up usually making this with vanilla almond milk)

Scoop up a LARGE bowl of snow, heaping if you can - (don't scrape it off the ground, gross).
Quickly swirl on one large circle of vanilla, we don't measure.
Scoop on a scoop of sugar over the top, we don't measure.
Swirl on some milk. Stir, mush down chunks of vanilla and milk, keep adding more milk as needed. You want it to be almost mushy but not quite. There should not be any bright white snowy spots yet, you want all the vanilla mixed in. Taste to be sure you have enough sugar, add more if needed.

Serve in bowls, not cones, it melts fast.


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