It almost never snows in Columbia, South Carolina, but last night was the exception! According to the National Weather Service, our official snow total was 8.6 inches – certainly deep enough to provide ample clean show for a batch of delicious Snowflake Ice Cream!
It was the 5th highest snowfall in Columbia’s history and the first major snow in 7 years. The snow is beautiful this morning but beginning to fall from the trees in big snow drifts and melt. The weather is freezing – and probably the last thing on most people’s minds is eating ice cream! But this is a special treat you shouldn’t miss, especially since our bountiful snowfall has provided the essential ingredient for this rare winter treat.
The main ingredient is snow, of course! Needless to say, few South Carolinians in the Midlands or Lowcountry enjoy snow ice cream on a regular basis, unless they previously lived in a snowy climate.
Snowflake Ice Cream was a favorite treat for my sister Dee and I during our childhood years. We grew up in East Tennessee where we could count on at least one deep snow fall per year. After a respectable measure of snow had fallen, my mother would bundle us up then we would head out to forage for a container of clean snow. She usually scraped the pristine-white snow from the top of a wall surrounding the front area of our home. Inside, she stirred in milk, sugar, and vanilla. The finished product resembled ice milk more than a richer ice cream version. It wasn’t too rich and you could eat a lot. It tasted wonderful!
No one knows for sure when snow came into use as a refreshment or who made the first batch of snow ice cream. Stories from ancient times tell us that food and drink were once mixed with snow or scrapped ice for cooling. The Roman Emperor Nero is said to have instructed slaves to carry snow and ice from snow-capped mountain areas to chill fruits. In Persia, beverages were served with snow about 500 BC. The practice still prevails in parts of Turkey and Spain. Roman cookbooks tell of sprinkling snow over sweet foods.
More recently, there is a food tradition in New England and in Quebec that involves snow. During maple syrup production, beginning around February, the sap is boiled down to make syrup, maple sugar and a thicker syrup known as “taffy.” In Quebec, there is a maple snack called, Tire sur la Neig or “maple taffy on snow.” Maple syrup is cooked to 238 degrees F, then poured hot over clean snow, usually inside a special wooden trough. Within minutes the “taffy” hardens and spoons are passed for tasting. In New England, the custom is said to come from Native Americans. Folks there also enjoy a quicker version of the treat by heating maple syrup to 230 degrees then pouring in over clean snow. The sticky candy is delicious with spoons or fingers.
Snow ice cream probably became popular long before electricity and refrigeration, especially in rural areas. It remains so today. I’ve heard stories of penny “snowballs” (shaved ice with flavorings) sold on folded pieces of newspaper from “hokey pokey” ice cream wagons many decades ago. Hokey pokey was an American slang term for ice cream in the 19th and early 20th centuries. And who doesn’t know about the popularity of snow cones, made with snowy shaved ice and flavorings.
Mayfield Ice Cream, produced by an East Tennessee dairy, is popular throughout the South. They created a popular flavor in 1993 called Snow Cream Ice Cream, a nostalgic flavor with a texture and consistency reminiscent of homemade snow ice cream. It is a great substitute for the real thing! The only problem is that it is hard to find at times since it seems to fly off the shelf. The product is actually ice milk, which translates into less fat. Mayfield now offers Snow Cream Milk and Snow Cream Sticks. Scottie Mayfield, the founder’s grandson said, “We were just trying to copy that nostalgic thing our moms used to do.”
The method for making Snowflake Ice Cream is very simple, and like real snowflakes, no two recipes are quite alike. In fact, a recipe isn’t even necessary if you just follow a few basic rules.
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TIPS FOR MAKING SNOWFLAKE ICE CREAM
- A chilled ceramic bowl or a metal bowl will help keep the snow from melting.
- Snow varies in texture and density, so gather plenty for your ice cream (10 to 12 heaping cups is a good start, I use a one-cup dry measure).
- Select a pristine, clean area of snow that is at least six inches deep. I used snow piled up on the top of our barbecue grill, which measured 7 inches deep. I brushed away the thin top layer then scooped up the snow underneath. Avoid snow near roadsides, walkways and commercial areas. At all costs, avoid dirty, polluted or yellow snow.
- While gathering the fluffy white snow, don’t pack it too tightly in the bowl.
- Make the ice cream immediately.
- Combine the milk, sugar and pure vanilla extract in a liquid measuring cup.
- Gradually pour in small amounts over the snow, gently combining ingredients and pressing lightly to make the mixture compact.
- When the snow cream is at the desired consistency (dry or a bit slushy) taste to check the sweetness. If it tastes right, spoon at once into chilled bowls. Or serve family-style in a big bowl with spoons. Top with optional ingredients, if desired.
- If you want to hold the ice cream for a short time, cover the bowl with foil and set it down into a deep snow drift to keep it from melting. Leftover melted snow ice cream can be sealed in a zip-top plastic bag and stored in the freezer. Break up the frozen mixture until slushy and serve.
- Recipes can vary; milk, half and half, heavy cream, sweetened condensed milk or evaporated milk are a secondary ingredient to the snow. Dissolve the sugar (to taste) in the milk ingredient. If you use sweetened condensed milk, do NOT add any additional sugar-it will be sweet enough. Do add vanilla though or any other favorite flavoring extract.
- Some people add a slightly beaten egg or brown sugar instead of granulated sugar. Chocolate milk, vanilla soy milk or rice milk or even fruit juice are all options. The choice is yours. I don’t think the egg is necessary but if you include it, use a Davidson’s pasteurized shell egg to eliminate the risk of foodborne illness. This is important for pregnant women, the elderly and small children. Other ice cream ingredients might include cut-up fruits, chocolate syrup, maple syrup, sprinkles or fruit preserves.
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The snow ice cream shown in this post was made this morning with Columbia’s newly fallen snow. The texture is dry and powdery- perfect for making ice cream. If the snow melts too fast and you don’t get to make ice cream today, just wait until Sunday evening or Monday morning. Another snow is forecast for our area Sunday night. It’s definitely SNOW ICE CREAM season in South Carolina!
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BASIC SNOWFLAKE ICE CREAM
I prefer a simple version, like my mother’s recipe – using whole milk or half and half, pure vanilla extract, the smallest pinch of salt to enhance the flavors and a huge bowl of clean powdery snow. Don’t fuss too much! It should be easy to make; that’s the beauty of this snowy dessert.
About 2-1/2 quarts clean, fresh powdery snow (This won’t seem like a lot once you begin mixing.)
3/4 to 1 cup whole milk (or other milk product)
1/3 to 1/2 cup granulated sugar, to taste
1 teaspoon pure vanilla extract (or other flavoring)
Tiny pinch salt
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Gather snow in a large clean bowl. Combine remaining ingredients; mix into snow. Serve immediately. Makes 3 to 4 small servings.
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To make Snow Juice, combine a batch of clean white snow with your favorite fruit juices. It is especially delicious with fresh squeezed, tangy orange juice.
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NOTE: Snowflake Ice Cream and Snow Juice should be considered an occasional treat, especially if you are not sure about the quality of the snow in the area you live.
Photos copyright/Susan F. Slack
I’ve never tried this but with snow to spare, why not?
I’m going to take your advice on the Davidson’s pasteurized eggs. I see they have them at Harris Teeter.
Thanks for writing. To learn more about pasteurized eggs, visit this website:
http://www.safeeggs.com/
Enjoy your snow ice cream! Susan
Awesome memories, and the ice cream looks so good! I remember trying to eat the snow ice cream quickly before it melted into a puddle. The flavor of snow ice cream is so refreshing especially with the vanilla. The snowman is too cute ! Dee
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Hi Dee – Here’s to childhood memories and snow ice cream! They were the best!
Very cool! 😉 We don’t get any snow here in tropical Kuching.
Since you used “foraged” snow, I would like you to enter this post in our Grow Your Own roundup this month! Full Details at
http://chezannies.blogspot.com/2010/02/announcing-grow-your-own-39.html
Hi Nate,
I appreciate your invitation to join the roundup. Woops! I missed the deadline but thanks so much anyway! To make this treat, try using finely-shaved frozen ice as a close second for snow. Enjoy!