Corfy's Corner My little corner of the web.

Over the last couple of days, Central Indiana got hit with a lot of snow.

Supposedly, we "only" got 10 inches of snow in our town. I say "only" because it seems like more. Indianapolis, which is just west of us, got a little over a foot.

The high snow fall didn't keep either my wife nor I from going to work this morning, although we both had some trouble getting out of our driveway because we didn't have time to shovel the drive before we left for work (and the snow was still coming down anyway). But we got the driveway mostly cleared after we got off work.

And we have done our part in trying to get rid of the snow.

When I was growing up, one of my favorite winter treats was eating "snow ice cream". If you haven't heard of it (and most haven't), it is ice cream made from snow.

The recipe I had is quick and easy:

4 cups snow (the fresher the better)
1 1/2 cups sugar
1 cup milk
1 tablespoon vanilla

Stir together until mixed, and eat.

Last night, as the snow was still falling, I made the first batch of the winter, although I used closer to six cups because it initially turned out a bit... thin. It probably has something to do with the fact that the snow is pretty loose and light rather than wet and packed.

And I was reminded of something I have always been curious about. When we mixed the white snow with the white sugar and the white milk, it turns slightly yellow. I have never understood where the yellow comes from (I added the vanilla after that, so it isn't from that).

I also accidentally spilled a bit too much vanilla into the mix. Well, "too much" is a bit misleading. It was delicious, but it was a lot more than a single tablespoon.

Well, with 10 (or more) inches of snow on the ground, I decided that it might be a while before I could do it again, so I made another batch. This time, I started off with just a little more than four cups of snow (but not quite as much as yesterday). I just dug down into the snow a couple of inches before I got the snow for eating. Also, I didn't use any vanilla, but instead substituted (as an experiment) two tablespoons of cocoa powder.

Yep, chocolate snow ice cream. It was very good.

And that is 10 cups (or so) of snow that is permanently gone.

I'd make a lot more, but I know from experience that snow ice cream doesn't freeze very well. It doesn't freeze relatively soft like ice cream does, it freezes more like an ice cube, which makes it hard to eat.