“My love is a flower shaped like a snowflake. It won’t melt, so perhaps ice cream should be made out of it.”-Jarod Kintz
It has been an especially harsh and long winter for most of the country (you know things are especially bad when even folks like us in Texas are over the snow and low temps). But you know what that say, when life gives you snow...make snow ice cream. Well, at least that's what this Missouri reporter suggests. When I came across this video, I thought, "wow, what a novel, albeit, crazy idea." But turns out snow ice cream is a traditional treat that has been enjoyed for generations. Just take fresh snow, mix with condensed milk (or milk) and vanilla extract and voila! I cannot vouch for how this tastes (or the sanitary aspect of it) but if you are need of an alternative winter ice cream fix, I can suggest one of my favorite ice cream recipes. It also uses condensed milk, is rich in flavor, and is delicious. No snow required.
Ice cream in the winter is a wonderful time to try some of the deeper and richer flavors that might seem too heavy in the warm, summer months. I absolutely love rich and sweet Vietnamese coffee, so I was super excited to try the ice cream version. This easy recipe from The Perfect Scoop by David Lebovitz (aka the ice cream bible. If you make ice cream at all, this book is fail proof and the best. You will notice almost every ice cream recipe on Pink Rickshaw is from Lebovitz's amazing book)
Vietnamese Coffee Ice Cream (Makes about 1 quart)
1 1/2 cups sweetened condensed milk
1 1/2 cups brewed espresso (or very strongly brewed coffee, preferably brewed in a French Press) (I used this instant espresso coffee and it was excellent)
1/2 cup half-and-half (or whole milk if you prefer)
Pinch (I used about 1 teaspoon) finely ground dark roast coffee
Whisk together the condensed milk, espresso, half-and-half and ground coffee. Chill the mixture thoroughly (took about a couple of hours) and then throw it in the ice cream maker.
image source: SD