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Four frustrating things about ice-cream: When it’s watery. When it tastes fake. When it’s hard and unyielding. When there’s a delay in scooping it straight from the container into your gob.

Prepare oven to 350F. Grease one 12-cup cupcake pan. In a mixing bowl, cream butter and sugar 3 to 5 minutes, or until light and fluffy. Beat in eggs. Mix in rum, milk, vanilla, and almond extract.

and later relaxed with a bowl of snow ice cream? Whatever recipe you follow, most variations include the same basic ingredients: snow, sugar, vanilla extract and milk (condensed milk if you have it).

Pour the milk mixture over the top and stir well to combine. The texture will be close to that of homemade ice cream (thinner than store-bought ice cream but still have some structure when scooped).