Vanilla Snow Recipes

VANILLA SNOW WITH HOT MAPLE SYRUP

Steps:

• In a small saucepan bring the water, sugar and vanilla bean to a boil. Once it's boiled, pour into a shallow 9 by 13-inch glass baking dish and let cool to room temperature. Place in the freezer and freeze solid, at least 6 hours or overnight. To serve, scrape the frozen vanilla ice with a spoon to shave it. Place shaved ice in bowls that have been in the freezer. In a small saucepan, bring the maple syrup to the softball stage, 240 degrees F. Immediately take off the heat and drizzle over the vanilla ice. It will slightly harden and become chewy. You can also roll up the syrup on a lollipop stick.

SNOW ICE CREAM II

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.

VANILLA SNOW

Steps:

• In a small bowl, combine the milk, half-and-half, and 6 tablespoons sugar. Cut the vanilla bean in half the long way, and scrape out the tiny black seeds inside. Add the bean and the scrapings to the milk mixture. Stir with a spoon until the sugar is dissolved.
• Put the egg whites into a clean metal bowl, and beat them with a whisk or beater until they are thick and white and will hold the shape of soft peaks when you lift up the whisk. Add 1 tablespoon sugar to the whites and beat until the form stiff peaks.
• Remove the vanilla bean from the milk mixture. (If you let it dry, it can be used again for something else.) Add the egg whites to the milk mixture, and use a spatula to gently fold the two together. You can use a whisk to gently break up any large bits of whites. Freeze the mixture in an ice-cream freezer according to the directions.