I've never had a white Christmas, but it's looking like I'll finally have one.
Since this weekend, I've waffled back and forth (Mmm, I'm suddenly craving chicken and waffles ... Sorry.) between being really excited about snow and quitting my job to drive home to south Mississippi, which only sees the occasional dusting, and it's gone by day's end.
At the moment, I've found a happy(ish) medium of outwardly projecting calm while inwardly talking myself down from the ledge of Anxiety Tower, which tends to resemble the Burj Khalifa on potential snow days -- mostly because I have tendencies to (1) fall on ice and (2) skid precariously close to police cars and parked Mercedes Benzes. Benzi?
Whatever, I'll have Christmas Day off, part of which I hope to spend watching the snow fall while listening to Christmas music and staring at my Christmas tree. That just sounds lovely to me.
So does making snow ice cream -- at least, on some quaint, "Let's go sledding down a steep hill and pretend that the likelihood of breaking a bone or decapitating ourselves is nil!" kind of way. Frankly, it sounds less than sanitary.
But that seems Grinchy of me, so I'm going to go to the store after work and stock up on the ingredients Paula Deen suggested on
foodnetwork.com for making snow ice cream.
Here's her recipe:
Paula Deen's Snow Ice Cream8 cups snow, or shaved ice
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1. Place snow or shaved ice into a large bowl. Pour condensed milk over, and add vanilla. Mix to combine. Serve immediately in bowls.
Here's
another from foodnetwork.com, this time from Claire Robinson:
Coffee Snow Creams1 cup sugar
1 cup water
2 tablespoons instant espresso powder
2 teaspoons pure vanilla extract
1/4 cup sweetened condensed milk
8 cups fresh clean snow or finely ground ice
1. In a small saucepan, bring the sugar and water to a simmer, over low heat, stirring until the sugar is dissolved.
2. Stir the espresso powder into the hot syrup until dissolved. Whisk in the vanilla and condensed milk and chill before using.
3. To serve, mound 2 cups of fresh clean snow or finely ground ice in each serving bowl. Drizzle with 1/4 cup coffee syrup and serve immediately.
Note: Coffee syrup will keep, covered, in the refrigerator for 1 week.
Do you have an awesome snow ice cream recipe? Please share!
Peace, love and merry Christmas Eve ... XOXO
