Answer:
Here is the way I have made it for years and the way my mom made it when I was a child: May sure the snow is packable. Snow that isn't will not make good snow cream as it will melt too fast. Remember to get the snow where it is clean and sill white. Add vanilla, little at a time. Will probably not need more than a tablespoon. Add milk, doesn't matter whether it is whole, 2%, 1% or even skim. Pour a little at a time to the snow. Add sugar. I have never used a substitute but it could probably be done. Again the amounts of each of the ingredients you use will depend on the amount of snow you begin with. You don't want the snow cream to be runny. If you get it a little thin, just sit the bowl or pan out side in the cold to get a little harder. It doesn't work so well if it is put in the freezer. Last year was the first time my grandchildren had snow cream. The first words out of their mouths was "Are you sure this is ok to eat." I wonder where they got the idea that snow is not good to eat? Enjoy the little things in life.