Saturday, January 30, 2010
When I was a wee thing, every time it snowed Mother or Grandmother would make snow cream. There were serious rules to making snow cream. Now everybody knows you never eat the first snow; it cleans the atmosphere. And, you can't eat snow when it first falls because it finishes the cleansing process. At least that is what Grandmother said and I believe her. Since we had such a lovely snow today, last measure was about 12", after feeding the critters, we decided we had earned a delicious treat.
Taking my largest Revere Ware pot and a small pot for scooping, I waded out into a portion of the yard that was untouched by bird, dog or cat, scraped off the top layer of snow in a 3' x3' square and scooped out the center layers of the clean snow. So the middle layer of a 12-hour snow was ideal for our cream.
Grabbing Grandmother's brown lipped bowl, I measured 1/2 cup of sugar, 1/2 c. heavy cream, and 1/2 c milk along with 1 teaspoonful of vanilla. I stirred until it was well mixed, took my snow from the refrigerator and started to slowly add it whilst stirring the mixture until smooth. The smell of vanilla made it challenging to stir the cream until it was done. Just one fingertip full was all I wanted, but I held out until the cream was done. When I was satisfied with the consistency, I heaped some into the brown soup bowls from Grandmother and sprinkled the whole top with Andes pieces.
Oh my goodness! Can you say: tastes like another?