Snow Ice Cream!

My mother’s recipe, passed down from her grandmother (a Civil War lady):

Eight cups of pristine snow (don’t pack)

One cup confectioner’s sugar (add more to taste, if desired)

Two cups heavy cream

Two tablespoons vanilla

Combine sugar, cream and vanilla; whisk until completely combined. Chill; fold gently into snow (which hopefully has been residing in the freezer), adjust sugar and vanilla to taste, and serve immediately in chilled dishes or return to freezer, covered, until needed. Please do not pollute this ethereal treat with sprinkles! Wonderful with shortbread, Swedish ginger snaps, or biscochitos (the official cookie of New Mexico). Helpful hint: add cream mixture a little at a time until desired consistency is achieved. Serves eight.