Snow Cream
Without question, proper Italian ice cream (i.e., gelato), with its particular texture (generally no egg and with less fat than “standard,” American ice cream), is just about the best thing in the world for dessert. A close second, and considerably easier to make if you have the ingredients on hand, is snow cream. The recipe is about as easy as anything can be: one can of sweetened, condensed milk mixed with one can of crushed pineapple. Then mix in as much fresh, light, fluffy snow as you can. You want to be ready to eat it right away, because it melts fairly quickly. Of course, the snow is the tricky ingredient, as it’s not always easy to come by, depending on where you live and the season of the year. This evening it was available in abundance. The other two ingredients are easily bought ahead and kept for the occasion.
