| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Snow |
This dessert tastes like your favorite vanilla ice cream and feels like snow on the
tongue.
Ingredients
1 1/2 cups whole milk
1/2 cup half & half
6 tablespoons granulated sugar
1� piece of a vanilla bean
Egg whites from 2 large eggs
1 tablespoon granulated sugar
Special equipment
Ice cream freezer
Method
In a small bowl, combine the milk, half & half, and 6 tablespoons sugar. Cut the
vanilla bean in half the long way, and scrape out the tiny black seeds inside. Add
the bean and the scrapings to the milk mixture. Stir with a spoon until the sugar is
dissolved.
Put the egg whites into a clean metal bowl, and beat them with a whisk or beater
until they are thick and white and will hold the shape of soft peaks when you lift up
the whisk. Add 1 tablespoon sugar to the whites and beat until they form stiff
peaks.
Remove the vanilla bean from the milk mixture. [Let it dry and use it again for
something else]. Add the egg whites to the milk mixture, and use a spatula to gently
fold the two together. You can use a whisk to gently break up any large bits of
whites. Freeze the mixture in an ice cream freezer according to the manufacturerâ
€™s directions.
tongue.
Ingredients
1 1/2 cups whole milk
1/2 cup half & half
6 tablespoons granulated sugar
1� piece of a vanilla bean
Egg whites from 2 large eggs
1 tablespoon granulated sugar
Special equipment
Ice cream freezer
Method
In a small bowl, combine the milk, half & half, and 6 tablespoons sugar. Cut the
vanilla bean in half the long way, and scrape out the tiny black seeds inside. Add
the bean and the scrapings to the milk mixture. Stir with a spoon until the sugar is
dissolved.
Put the egg whites into a clean metal bowl, and beat them with a whisk or beater
until they are thick and white and will hold the shape of soft peaks when you lift up
the whisk. Add 1 tablespoon sugar to the whites and beat until they form stiff
peaks.
Remove the vanilla bean from the milk mixture. [Let it dry and use it again for
something else]. Add the egg whites to the milk mixture, and use a spatula to gently
fold the two together. You can use a whisk to gently break up any large bits of
whites. Freeze the mixture in an ice cream freezer according to the manufacturerâ
€™s directions.
