This project would have worked great for both last week (weather) and this week!
We got LOTS and LOTs of snow… so there was LOTS of shoveling together, and walks pulling the sleds… it was a little too soft for great sledding and skiing. We’ll wait until it packs down a little more. BUT it is PERFECT for snow icecream.
Sorry there is no pictures… but here is the recipe (the one we use… there are plenty of variations:
I use the pasteurized egg beater stuff for raw recipes like this and eggnog, so it always means a special trip to the store!
1/2 – 3/4 cup sugar
1 cup milk or cream
2 tsp vanilla
pinch of salt
FRESH SNOW until its a good consistency. (I usually put a bucket / bowls out to collect it as it is falling, so I KNOW there’s nothing nasty I can’t see when I scoop it up) We saved a big bowl of it outside for a couple days so we could make it AGAIN for our home church. You can keep it in the freezer as well. But its a little more icy when it comes out. STILL, it’s very VERY yummy!!