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Let it snow, let it snow

Thursday, November 30, 2000

By Marlene Parrish

Call it poor man's ice cream, call it fun for the kids. Just be sure to begin with clean, fresh-fallen snow. Beware of the yellow stuff. This recipe is from "Domestic Cookery," by Elizabeth Ellicott Lea (1853).

Snow Ice Cream

1 cup heavy cream
1/4 cup superfine sugar
1/4 cup rum, optional
2 teaspoons vanilla extract
8 to 10 cups fresh, fluffy snow

Mix the cream, sugar and flavoring. Then add the snow -- the precise amount will depend on the texture. Beat together with a whisk, adding only enough snow to make a stiff ice cream. Adjust sugar if necessary. Serve immediately. It's awfully good drizzled with real maple syrup.



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