William Woys Weaver

Snow Ice Cream

1853

Preparation info
  • Yield:

    8

    Servings.
    • Difficulty

      Easy

Appears in
The Christmas Cook: Three Centuries of American Yuletide Sweets
The Christmas Cook

By William Woys Weaver

Published 1990

  • About

Elizabeth Ellicott Lea would not have approved of the rum I have added to this recipe, but it makes the dish sinfully delicious.

Naturally, you must begin with clean, fresh-fallen snow.

Ingredients

  • 1 cup heavy cream
  • ¼ cup superfine sugar
  • 2 teaspoons

Method

Mix the cream, sugar, and flavoring. Then add the snow—the precise amount will depend on the texture. Beat together with a spoon or whisk, adding only enough snow to make a stiff ice cream. Adjust sugar if necessary. Serve immediately.