Dozens of businesses and schools around Louisville are closed Monday amid Winter Storm Blair, and those confined to their homes might be looking for a fun activity.
With more than 7 inches of snowfall recorded at the Louisville Muhammad Ali International Airport as the storm moved through Sunday, setting a new one-day record for the date, locals can turn the fluffy, white substance into ice cream, and most ingredients are likely already in one’s kitchen.
Snow cream is an easy-to-make recipe and there are plenty of variations to get started. Here’s what we know.
Louisville weather Live updates: Louisville remains under winter storm warning Monday
Simple snow ice cream with evaporated milk
Makes 3 to 4 servings
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1 can evaporated milk (12 ounces)
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bowl of snow (about 1/2 gallon)
In a small bowl, mix the milk, sugar, and vanilla until well combined.
In a large bowl, add about 8-10 cups of snow. Pour the milk mixture over the top and stir well to combine. The texture will be close to that of homemade ice cream (thinner than store-bought ice cream but still have some structure when scooped).
Serve right away, adding sprinkles if you’d like. Serve immediately.
Recipe source: Bless This Mess
Snow ice cream with condensed milk
Makes 3 to 4 servings
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1/2 cup sweetened condensed milk
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1/2 teaspoon pure vanilla extract
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7 to 8 cups clean, fresh snow
Stir together the milk, sweetened condensed milk, and vanilla extract in a small bowl.
Next, gather up your snow, add to the milk mixture, and stir to mix it through.
Serve the snow ice cream immediately.
Source: Taste of Home
Snow ice cream (with add-ins)
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1 teaspoon vanilla extract
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1/2 cup heavy whipping cream
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chocolate chips, fruit (strawberries are good), or whatever mix-ins strike your fancy
Mix your egg, sugar, cream, and vanilla in a bowl and pour it over a large bowl of snow.
Add chocolate chips, fruit, or other additions of your choice before freezing.
Stir it quickly before it melts and put it in the freezer or eat right out of the bowl.
Source: The Modern Farmer
Tips and tricks to make snow ice cream:
Keep it cold
Snow melts fast especially when you mix in other ingredients. For best results, mix the other ingredients, then gather your snow and bring it inside to add to the mixture. Chilling the serving bowls will also help. And dig into the snow ice cream as soon as it’s ready.
Cold ingredients can help
If you are using sweetened condensed milk or evaporated milk, pop it in the refrigerator before making snow cream. It keeps everything as cold as possible as you stir it all together.
The texture will determine the amount of snow you’ll need
The amount of snow you’ll need depends on the texture of the snow. Wet, heavy snow will need less than light and powdery snow. Be ready to run back outside if it looks like you’ll need more.
Expect a thin ice cream and be ready to add more snow
When you are making snow ice cream, add your milk mixture a little at a time and stir often. The texture is just right when it reminds you of homemade ice cream right out of the churn. It will be just a little on the thin side like a milkshake. Don’t be afraid to add a little extra snow as needed.
Keep some of your snow cream for later
Your snow ice cream can be kept in the freezer (in a covered, freezer-safe container) for about a week.
This article originally appeared on Louisville Courier Journal: Snow cream: How to make ice cream from snow