I compare the texture to like the old jell-o pudding pops.
PoorGirl wrote:We have made Icecream from snow. I did not care to eat it. It did not seem sanitary. But everyone else seemed to like it and no one got sick.
I remember as a kid the neighbors doing that, and the kids loved it. Of course my parents were alarmed and pointed out how dirty the snow is...That's what snow does, it goes through the layers of pollution in the atmosphere before settling down on the ground. But no one seemed any worse for the wear.
when making snow ice cream, you don't use the first snow of the season (that's the one that's going to be LOADED with pollutants) and you need to make sure the snow is deep enough that when you're gathering it, you're not scraping the ground. 
I have my Mother's Cuisinart ice cream maker and have only used it twice to make ice cream. Once I took the time and trouble to buy cherries and pit them to make cherry vanilla ice cream. It was lots of work but tasted great. I also made chocolate ice cream which tasted better than most brand ice cream you buy with the exception of Godiva Belgium Chocolate ice cream. It does seem easier to buy it at the store compared witht he time it takes to make it at home even when you have an ice cream maker.
aeiou - after reading your post I wanted to share this with you -
Chocolate Chunksicles
You will need 8 juice boxes and popsicle sticks for this.
2 cups whole milk
5 large egg yolks, at room temperature
3/4 cup granulated sugar
2 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
2 teaspoons vanilla extract
2 cups heavy cream
3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1 can (16 1/2 ounces) bing cherries in heavy syrup, drained and halved
1 cup almonds, toasted and chopped*
1. Heat milk in saucepan over medium heat until it comes to a boil.
2. Meanwhile, whisk egg yolks and sugar in mixing bowl until thick and pale-colored. Add one-third of hot milk to yolk mixture, whisking constantly. Pour egg mixture back into saucepan. Continue cooking over medium heat, stirring constantly, until mixture coats the back of a spoon. Do not boil. Remove from heat. Add chopped chocolate and stir until smooth. Pour into metal bowl and cool. Stir in vanilla and heavy cream. Freeze for 4 hours.
3. Cut off top of each juice drink box and place on a baking sheet in freezer. Place the chopped chocolate, cherries and almonds on baking sheet in freezer.
4. When the chocolate custard mixture is semi-frozen, turn into food processor bowl. Cover and process until slushy. Stir in frozen chocolate, cherries and almonds. Divide mixture into 8 juice drink boxes, filling to the top. Place in freezer for 15 minutes. Insert popsicle stick in each and freeze for 3 hours more.
*To toast almonds, spread on baking sheet. Bake at 350°F. for 8 to 10 minutes or until toasted.
Chocolate Chunksicles
You will need 8 juice boxes and popsicle sticks for this.
2 cups whole milk
5 large egg yolks, at room temperature
3/4 cup granulated sugar
2 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
2 teaspoons vanilla extract
2 cups heavy cream
3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1 can (16 1/2 ounces) bing cherries in heavy syrup, drained and halved
1 cup almonds, toasted and chopped*
1. Heat milk in saucepan over medium heat until it comes to a boil.
2. Meanwhile, whisk egg yolks and sugar in mixing bowl until thick and pale-colored. Add one-third of hot milk to yolk mixture, whisking constantly. Pour egg mixture back into saucepan. Continue cooking over medium heat, stirring constantly, until mixture coats the back of a spoon. Do not boil. Remove from heat. Add chopped chocolate and stir until smooth. Pour into metal bowl and cool. Stir in vanilla and heavy cream. Freeze for 4 hours.
3. Cut off top of each juice drink box and place on a baking sheet in freezer. Place the chopped chocolate, cherries and almonds on baking sheet in freezer.
4. When the chocolate custard mixture is semi-frozen, turn into food processor bowl. Cover and process until slushy. Stir in frozen chocolate, cherries and almonds. Divide mixture into 8 juice drink boxes, filling to the top. Place in freezer for 15 minutes. Insert popsicle stick in each and freeze for 3 hours more.
*To toast almonds, spread on baking sheet. Bake at 350°F. for 8 to 10 minutes or until toasted.