When life gives you snow, make ice cream

A finished ice cream.

Weather may recognize no state boundaries, but that doesn't mean you can't claim some of it to make a local treat.

Chef Noah Sheetz of the Chefs Consortium is taking that approach by urging New Yorkers to take advantage of our snowfalls to create their own "New York-style Snow Ice Cream."

Says Sheetz: "I have always been skeptical about the concept -- Is it a viable recipe or one with no culinary merit that was invented as a wives’ tale? It is actually very tasty, much like a milk and vanilla flavored granita. It would make a lovely and novel ending for any Americana-based meal, assuming that it is snowing or that there is freshly fallen snow."

Here is his recipe. Pay particular attention to his closing instruction.

NEW YORK-STYLE SNOW ICE CREAM
(Yields 10-12 servings)

1 gallon snow
1 cup white sugar
1 tablespoon vanilla extract
2 cups whole milk

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.

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