The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.

Making Snow Cream 

Blaise Doubman 

I have to admit that, up until just a couple of days ago, I had never tried “snow cream” before. I had heard about making ice cream out of snow but had never really given it a thought to try it. Well, with all of the snow we have been getting lately I figured what a perfect time to try it. So I did and let me say, it was pretty delicious. It really goes without saying but you need the cleanest and freshest snow possible. There are different “mix-in” options, as with any ice cream or milkshake but I really think just the snow cream itself is enough, with maybe some chocolate syrup. 

This “recipe” is just a loose recipe on measurements. Depending on the texture of your snow, you will possibly need to add more or less of the listed ingredients. What you are looking for in the final result is something of a mashed potato consistency. 

Snow Cream

4 cups clean, fresh snow

3/4 cup whole milk

2 teaspoons pure vanilla extract

1/3 cup white granulated sugar

Pinch of salt 

In a large bowl, combine the snow with the whole milk, pure vanilla extract, white granulated sugar and pinch of salt.

This needs to be eaten quickly. 

Ask and Answer: Bobby G. from New Castle would like to know if it is possible to make your own sour cream from home. Yes! Combine 1 cup heavy whipping cream with either 2 teaspoons of fresh lemon juice or 2 teaspoons white vinegar. Screw on the cap and shake. Pour in 1/4 cup whole milk. Screw back on the cap and shake. Remove the cap. Place a paper towel over the top and secure with a rubber band. Leave at room temperature for 24 hours. Use as desired. Store leftovers in the refrigerator for up to 2 weeks. Use this as you would store bought sour cream.