Snow Ice-Cream גלידת שלג ופירות יער

Posted by hsimpsongrossman on January 23, 2014

Between you, invisible readers, me, and the lamppost, I had my secret selfish motive for going to France and being in charge of cooking for a bunch of skiers.

I know, I know.  I made a big fuss out of it, complained about the freezing weather, my neglected laundry and dishes piles and my precious routine being disrupted (one can always count on Yours Truly to find something to bitch about).

Truth be told, from the moment I heard about the need for a cook for that ski group, all I could think of was a recipe for Snow Ice-Cream I have seen in The Beekman 1802 Heirloom Dessert Cookbook, by Brent Ridge and Josh Kilmer-Purcell, which, you’ll be happy to know, has become my favorite cookbook since purchasing it in New York this past November.  I tried six recipes from it to date and they all came out perfect.

This snow ice-cream recipe has been stuck in my head since I first laid my eyes on it.  Living in Israel, I knew it would take nothing short of a miracle (or major natural disaster, along the lines of the occurrence of an ice age), for me to be able to give it a try.  It is known (I squeezed this one in for you, Perfect Son, Shekh ma shieraki anni (“my sun and stars” for all of you not fluent in Dothraki)), that as soon as you stop wanting something you get it.  Sure enough, once I was resigned to giving up on that recipe, the inevitable just had to happen.  (Not to worry, you haven’t missed on a natural disaster over here.  The usual cook couldn’t make it this year.)

As much as I hate cold weather I love ice cream and experimenting with foods I have never made before.  As soon as I realized the magnitude of the opportunity that landed on my doorstep, all my ski hating declarations and years of mocking Better Half‘s ski forum (they are active only about three months a year), miraculously vanished into thin air.  Don’t get me wrong, normally I am a woman of principles, but hey, this was a classic case of the end justifies the means, wasn’t it?

Snow Cream Endless Supply
Endless Supply

So where Better Half saw black ski slopes, my inner obsessive eye could only see one thing – an unlimited amount of that ice-cream’s main ingredient.  While my kids were fantasying about Swiss chocolate in the Genève airport, that other me inside my head could only think about possible additions to the basic recipe (berries? Better yet – the kids’ Swiss chocolate, shaved? hmmm…). While the group members were researching travel routes, I kept on nagging Better Half to make sure there is a big enough supermarket en route, which will have everything I need for the ice cream (not some little 24/7 store for what might otherwise be considered basic needs). And while everyone was asking me how we would manage vis-à-vis kosher products such as meat and fish I was much more concerned with the availability of sweetened condensed milk I can use over there (my dear Forum colleague who moved to France from Switzerland was contacted urgently and provided me with that crucial piece of information).

The original plan was to make ice-cream three or four times for dessert that week.  Being stuck with twenty something hungry carnivores, I had to settle for only one batch, having (barely) managed to negotiate one meatless meal (we keep kosher so can’t have dairy foods for a few hours subsequent to eating meat) during that entire week.

Princess went to fetch some fresh, clean (not yellow) snow from our balcony.  We mixed it with the other few ingredients required and it was ready within minutes.

Snow Cream Red Handed
Red Handed

We let it set on the balcony (to prevent it from defrosting) for a few minutes and began serving it.  Before one could say Jack Robinson there was nothing left (and we made quadruple the original amount).

Snow Cream All Gone
All Gone!

Apropos Jack Robinson, luckily for me, my dear friend Yaacov, AKA Jack, my brother from another mother (I found a few more lost brothers, from many other mothers, during my ski adventure and you are sure to hear about them in the near future), our personal interior designer, photography critique and babysitter, happens to be a member of the ski group.  Between him and Better Half, my ultimate authority regarding photography, I hardly needed to take any pictures myself.  Throughout that week, as soon as they were off the slopes, I barely gave them enough time to take off their ski boots before nagging them to hurry up and take pictures of whatever it  was I made that day lest it is consumed.  The great pictures in this post are theirs.

Snow Cream Jack in Action
Jack in Action

This basic recipe begs for an infinite number of additions and variations. I added a variety of berries this time (make sure to defrost the berries prior to mixing them in or they might feel unpleasantly cold and firm), but I can just imagine it with shaved chocolate, crushed coco nibs, raisins soaked in rum, caramelized nuts, a swirl of Nutella (with or without peanut butter), and so on and so forth.  I would love to drizzle some maple syrup or hot fudge on top if I ever get to make it again (hello! any body out there? I want to go again in 2015!).

Snow Cream On the Rocks
On the Rocks

Snow Cream on the Spot: Mix fresh snow with sweetened condensed milk, lemon juice and zest and vanilla essence. Let stand for a few moments. Voilà!

Snow Cream with Sweetened Condensed Milk and Mixed Berries

Adapted from The Beekman 1802 Heirloom Dessert Cookbook

Ingredients, for 6 servings:

1 can (14 ounces/400 gr) sweetened condensed milk

2 teaspoons vanilla extract

1 tsp grated lemon zest

2 tsp lemon juice

8 cups (clean) snow, or shaved ice

half a pound/250 grams berries of your choice, fresh or frozen

Preparation:

In a bowl, whisk together the sweetened condensed milk, vanilla extract and lemon juice and zest. Set aside.

Place the snow in a large bowl, and pour the sweetened condensed milk mixture on top of it. Using a fork, quickly mix the snow and milk together, to combine. Add berries and mix again. Set aside for a few minutes to re-chill and set.

Snow Cream Cheers
Cheers!

 גלידת שלג ופירות יער

הסיבה האמתית בגינה הסכמתי לנסוע לחופשת הסקי של החצי וחבריו, הייתה כדי שתהייה לי הזדמנות לנסות את המתכון הזה.

מאחר ופנטזיית מכונת הגלידה שלי טרם הוגשמה, עזבנו את New York ואיננו גרים בצפון הרחוק או בירושלים, קפצתי על ההזדמנות הראשונה לגור בשלג שבוע ולהכין גלידה ביתית ללא מכונה.

הכפלתי את הכמויות הרשומות מטה פי ארבע (!) (32 כוסות שלג!) כדי לפנק 30 גולשים בחופשת סקי בTignes  שבצרפת.  את השלג הביאו לי מגבעה “נקיה” מאחורי המלון ואת התמונות צילם יעקב, הבן המאומץ שלנו..

אני הוספתי פירות יער קפואים, גיסי שנתקע בסופה בניו יורק בחורף שעבר הכין עם נתחי מנגו קפואים ואפשר עם תוספות אחרות ככל העולה על דעתכם: שוקולד מגורר, קינמון cacao nibs כתושים, תפוחים מוקפצים בחמאה וקינמון ועוד ועוד. פאדג’ חם, סירופ מייפל או זרזיף ליקר קפה מעל, יעשו לגלידה רק טוב.

היא כל כך קלה להכנה שזו ממש בדיחה. כל מה שצריך זו קערה גדולה, חלב מרוכז, לימון ווניל .אה, כן. ושלג.

מבוסס על מתכון מהספר,  The Beekman 1802 Heirloom Dessert Cookbook, Brent Ridge and Josh Kilmer-Purcell

 גלידת שלג ופירות יער

חומרים ל-6 מנות:

1 פחית (400 גרם) חלב מרוכז

2 כפיות תמצית וניל

1 כפית קליפת לימון מגוררת

2 כפיות מיץ לימון סחוט טרי

8 כוסות שלג (נקי!!!) או קרח כתוש ל”ברד”

250 גרם פירות יער קפואים (או טריים), או תוספות אחרות

אופן ההכנה:

באמצעות מטרפה ידנית טורפים היטב בקערה  את החלב המרוכז, תמצית וניל, קליפת ומיץ לימון. מניחים בצד.

עורמים את השלג בקערה גדולה, יוצקים מעל את תערובת החלב המרוכז ומערבבים/מקפיצים במהירות (שלא יימס) באמצעות מזלג. מומלץ לבצע את הערבוב על מרפסת או לפחות לא במטבח החם.

מערבבים פנימה את פירות היער, מניחים דקה-שתיים לגיבוש הטעמים (שוב, עדיף במקום קר מאד) ומגישים מיד.

תענוג.

Filed under Dessert

Tagged , , ,

6 thoughts on “Snow Ice-Cream גלידת שלג ופירות יער

  1. This look good very very.
    You come to Israel we show u real snow and half price!
    The Goyim cheat u.
    Only kahol-lavvan!!!
    Chau (-;

  2. Luckily enough, you put the emphasis on “snow” and not on “ice”. As far as I know, people don’t go ski-ing to Alaska …

  3. Dear Hannah,
    As one of the privileged few to enjoy your mixed-berry version in France, I humbly attempted to share the joy with good friends in snow-stranded New Jersey. Last weekend, at 10 ºF (or -12 ºC), no one was interested in ice-cream, especially not when the main ingredient required to be mined from the icy backyard. But one look at your blog… and the whole family got to work, filling mixing bowls with fresh snow. Meanwhile, I purchased all other ingredients at Target, with one exception: the family don’t like berries, which were replaced by frozen mango cubes. Overall, great success; though the mango is not as flavorful as the berries, and does contribute color contrast.
    Thank you for the idea!

    • What an honor – the first Gewirtz on the blog! Now that you are here, I have no choice but to flesh things up a bit..

Leave a Reply

Your email address will not be published. Required fields are marked *