Thanksgiving Dinner in Ice Cream Form Is Back Again from Salt & Straw
This year’s lineup once again features all new wild Thanksgiving creations.
在Cheddar-Cracker锥Banana-Rum冰淇淋
Chef Dorsey uses ground-up cheddar crackers instead of flour for the batter in her ice cream cones, creating a sweet, cheesy, crunchy, and salty vessel to fill with a rum-infused caramelized banana ice cream. If you don't have a waffle cone maker, you can spread the batter out thinly in a skillet and cook until golden brown on both sides.
Vegan Vanilla Bean Ice Cream
After meticulous testing, the Food & Wine test kitchen discovered the surprising key ingredient for the creamiest vegan ice cream: pea milk. With the right balance of unsaturated fat and protein and a relatively mild, neutral flavor, it's the perfect base for this sweet, vanilla-flavored treat. Xanthan gum doesn't require heat to activate its thickening properties; it starts working as soon as it touches liquid, so the ice cream base will be slightly gelatinous after chilling. Whisk it well to create the best texture before churning. This vegan ice cream is a treat on its own, but is also lovely atopvegan Sour Cherry and Black Pepper Pie, or as a filling for vegan ice cream sandwiches usingDouble-Chocolate Rye Cookies.
Over-the-Top Ice Cream Sundaes with Homemade Caramel
Fully loaded with creamy fudge, salty pretzels, crunchy toffee, and chewy, bittersweet candied lemon peel, this over-the-top sundae gets drenched in homemade caramel sauce for a grown-up take on a nostalgic childhood treat served at chef Dan Kluger's Loring Place in New York City. Mix up an extra-large batch for ready-made sundaes all summer long.
Birthday Cake and Blackberry Ice Cream
This beyond-creamy vanilla ice cream is studded with crunchy pieces of toasted rainbow-sprinkle birthday cake. The ice cream is churned first, the birthday cake crumbles are folded in, then spooned into containers and layered with blackberry jam, ensuring that you get jam in every scoop.
Boysenberry Oat Milk Sherbet
是you looking for a satisfying vegan frozen treat? Look no further. The base of this delicious sherbet is made with oat milk, and it provides a surprisingly smooth texture. The berries are roasted to intensify their flavor and color, and when pureed and added to the oat milk base, it turns the sorbet a stunning color. If you choose to use frozen berries, roast them straight from the freezer, adding an extra 5 to 10 minutes to the cooking time.
