Snow Ice Cream

Earline Shannon Pittendreigh

Here is a favorite family recipe that no one in his or her right mind would make today. The last time I remember having it was during the Cold War when Russia and America were testing nuclear weapons above ground. The newspaper warned parents not to fix their children Snow Ice Cream because it was full of Communist radiation. No one worried that it had raw eggs! Today you can substitute a pasteurized egg product for the eggs.

1 egg, beaten

3/4 cup granulated sugar

1 cup evaporated milk

2 teaspoons vanilla extract

1 gallon clean, fresh snow

In a large mixing bowl combine the egg and sugar, stirring well with a wire whisk. Add the milk and vanilla and stir well. Place the snow in a large chilled bowl. Gradually add the milk mixture to the snow, gently stirring with a wood spoon until blended.

Makes about 3 quarts