Best 4 Snow Ice Cream 1950s Method Recipes
Snow ice cream is a nostalgic dessert that has been enjoyed for generations. This unique treat is made with snow, sugar, and flavoring, and it has a light and fluffy texture that is unlike any other ice cream. In the 1950s, snow ice cream was a popular summertime treat, and many families had their own special recipe. Here, we will explore the classic 1950s method for making snow ice cream, as well as some tips and variations to help you create the perfect frozen delight.
Here are our top 4 tried and tested recipes!
EASY SNOW ICE CREAM
The only thing that makes shoveling two feet of snow during a cold Minnesota winter sweet fun!
Provided by Remy
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 10m
Yield 6
Number Of Ingredients 4
Steps:
- Stir sweetened condensed milk, sugar, and vanilla extract together in a large bowl until smooth. Gradually stir snow into milk mixture until your desired consistency is reached.
Nutrition Facts : Calories 309.6 calories, Carbohydrate 60.7 g, Cholesterol 22.2 mg, Fat 5.7 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 102.8 mg, Sugar 60.7 g
SNOW ICE CREAM II
I have fond memories of my mom making this for us as a child. And now I get to make it for my 3 year old.
Provided by Lil'MadSavy
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Serve at once.
Nutrition Facts : Calories 131.9 calories, Carbohydrate 28.1 g, Cholesterol 4.9 mg, Fat 1.2 g, Protein 2 g, SaturatedFat 0.8 g, Sodium 40 mg, Sugar 28 g
SNOW ICE CREAM (1950S METHOD)
January 28, 2000, is the day my mother crossed over. I miss her terribly but over the years I've learned to pull up my big girl panties and deal. Good for me! Still I think it's appropriate to remember my Mom, her sister (also passed on) and all the women who took on motherhood and kids like me in the 1950s. This recipe should bring on a memory for those of you who are my age, a chuckle to those who are at least 20 years my senior and a look at a wonderfully innocent time for the younger generation. I don't know if folks did this in other parts of the country (or the world for that matter), but if you didn't live on the east coast of the United States when it snowed, you may have missed out on snow ice cream. If a good Nor'easter blizzard hit, your Mom would wake you up early, stuff you into your galoshes (mine were yellow with metal buckles) and send you outside with a bowl to collect snow. You weren't allowed to cheat. No snow from the ground. You had to sit that bowl in a place where it would fill up with fresh snow. Of course by the time you finished playing in the back yard snow, getting thoroughly soaked through, mittens frozen to your fingers from making snow angels, the bowl was brimming over with the white stuff and your Mom was telling you to come in. If you were fortunate enough to have a mud room, you got to strip there but for those of us whose back door entered directly into the kitchen, you had to drop everything practically down to your bloomers on the newspaper your Mom laid at the doorway. So there you are almost buck naked, the blizzard wind is cold on your butt as you lean back against the cold door trying to get off those galoshes while simultaneously trying not to lose you grip on that bowl of snow. But you didn't care. It was coming! Snow ice cream. Man oh man. Your Mom would make it up right in the bowl you brought it and then pour it into those old metal ice cube trays with the handle and freeze it. But meanwhile you got to lick the bowl. This was before the days we worried about samonella poisoning. Raw eggs in any kind of batter didn't mean cooties. It just meant sweet sticky fingers wiping the bowl clean. So here's a memory folks -- snow ice cream -- the way Moms in the 1950s made it. I also included the recipe at the end for the way nutrionists say is safer -- without eggs. I haven't had it in years, yet the feelings, the smells, the sights, everything came flooding back in when I thought of it. Miss ya, Mom! Love you so much.
Provided by Adrienne in Reister
Categories Frozen Desserts
Time 2h20m
Yield 4 ice cube trays
Number Of Ingredients 6
Steps:
- Make a custard out of milk, egg, sugar, salt, and vanilla.
- Remove from stove and let cool.
- Alternate between pouring snow and custard into the bowl until no more snow can be stirred into the mixture.
- Eat right away (before it melts on you!) or pour into ice cube trays.
- Lick bowl.
- Licking the bowl is a requirement.
- Nothing matters if you don't lick the bowl.
- *****Modern/Safer Method -- 1 cup milk or cream, 1/2 cup sugar, 1 teaspoon vanilla.
- Mix all ingredients together. Add snow until no more can be added. Either eat immediately or freeze. This melts very quickly and is not as creamy as the old method but still good.
SNOW ICE CREAM
Something fun for the kids to do during the winter. Found this in MetroParent magazine. Please note that the definition of clean snow is self-defined.
Provided by Ducky
Categories Frozen Desserts
Time 7m
Yield 1 cone
Number Of Ingredients 4
Steps:
- Thoroughly mix all ingredients.
- Taste and add sugar and vanilla, as needed.
Nutrition Facts : Calories 225.1, Fat 1.1, SaturatedFat 0.7, Cholesterol 4.3, Sodium 15.8, Carbohydrate 51.9, Sugar 50.4, Protein 1
Tips:
- Before you start, make sure you have all the ingredients and equipment ready. This will help you avoid any mishaps or delays while you're making the ice cream.
- Use fresh, high-quality ingredients for the best results. This will make your ice cream taste more delicious and flavorful.
- Follow the recipe carefully, especially if you're new to making ice cream. This will help you avoid any mistakes that could ruin your ice cream.
- Be patient! Making ice cream takes time, so don't expect it to be ready in a few minutes. The waiting time is worth it though, so just relax and enjoy the process.
- Don't over-churn the ice cream. If you churn it for too long, it will become icy and grainy. Churn it just until it reaches the desired consistency.
- Store the ice cream in the freezer for at least 4 hours before serving. This will allow it to fully set and firm up.
Conclusion:
Making snow ice cream is a fun and easy way to enjoy a delicious, refreshing treat. With just a few simple ingredients and a little bit of time, you can make your own delicious snow ice cream at home. So next time you have a craving for something sweet, give this recipe a try. You won't be disappointed!
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