There are some childhood memories that are like buoys. As you scan back over your past, these memories bob to the surface. They’re sharp and bring specific feelings with them.

Snow cream is one of the buoys in my memory.

A chunk of my childhood was spent in cold climates that did winter right. We lived in Germany from fourth through sixth grade. Then Great Falls, Montana for seventh and eighth.

We were snowed in for days. Literally snowed in. It was awesome.

My mom baked treats and made everything cozy. Her Snow Cream is the flavor of winter for me.

When my kids came along and we moved to the mountains of North Carolina, I gravitated to the kitchen to reenact the snow cream ritual for my own littles.

Life is such a spiral.

The kitchen is my favorite room in the house. Cooking is a language for me. And my daughter is becoming a fluent speaker so quickly.

When the snow falls, she now grabs our metal bowl and slips on fuzzy slippers. With my favorite wooden spoon in hand, she ventures into the snow.

This is my second winter not being the snow cream maker.

Since the snow started yesterday, Savannah has made 4 batches. Here’s my mom’s {Nana’s} snow cream recipe passed down to me and now made by my girl.

Nana’s Snow Cream

We have never ever measured anything during making this recipe. It was kind of fun doing it to record here. That counts as science at the Pixels Academy!

20 cups CLEAN snow

2 1/2 cups whole milk

1/2 cup sweetened condensed milk

2 teaspoons real vanilla

2 tablespoons cane sugar

Grab the biggest bowl you can find in your kitchen and fill it up with snow. Gradually add the milk and sweetened condensed milk. Pay attention to the consistency. You might need less or more of the ingredients based on how hard your snow is and your taste preferences. Then add the vanilla and sugar.

Stir until cream and enjoy!

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