"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Snow Ice Cream Recipe

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This recipe for Snow Ice Cream, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarah Fisher Goodrich
Added: Friday, August 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 eggs, slightly beaten
1 c. sugar
1 tsp. vanilla
1 qt. milk/cream mixture**, scalded
Pinch of salt
1 large mixing bowl piled high with snow (snow needs to be the light, dry kind)

**3 cups milk and 1 cup coffee cream OR 3 cups milk and 1 cup whipping cream

Directions:
Directions:
In the top of a double boiler, beat eggs, sugar, and salt together. Slowly add the scalded milk/cream mixture. Put this over boiling water and cook 5-10 minutes or until the mixture coats a spoon. Cool and add vanilla. Just before serving, pour the milk/cream mixture into a large bowl. Begin beating in the snow with a whisk, adding 3-4 large spoonfuls at a time until the mixture is of desired consistency. You can really make this as stiff as soft serve ice cream.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This recipe was my Grandmother Farrington's.

 

 

 

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