Snow cream can be one of two distinct desserts.
- A cream-based dessert with one or more flavoring agents added.
- A dessert in which snow is mixed with a sweetened dairy-based liquid to make an ice cream substitute.
I would advise refraining from using snow as the snow I have seen in my lifetime I don’t believe is fit for human consumption.So let’s look at the cream based dessert.
The cream-based variety of Snow “Cream” is of old lineage. It is known in continental Europe at least as early as the late 15th or early 16th century where it can be found in the Dutch Medieval cook book collection now known as KANTL Gent 15. The common ingredients for early recipes are cream, rosewater and sugar, whipped until stiff. Other flavoring agents, e.g., cloves or ginger, are also known from various recipes. It is the process of whipping cream until stiff that is often likened to snow and often draped over another item to give the appearance of snow having fallen over the item.
There are a variety of franchises in the US offering variations of Snow Cream adding syrups and toppings. Kuma in Las Vegas is an example of a franchise offering this ancient product with a contemporary flair.
Here is a photo of the way they serve the Snow Cream product; you can then add toppings from there.
This kind of snow cream in an interesting concept using frozen water and dairy cream.
You don’t have to buy into a franchise to make this product on your own. Start your own Snow Cream shop, call Darryl he can help you start your business.
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