San Diego scoop: Salt & Straw reveals 5 classic dishes for Thanksgiving dinner — in ice cream form
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Since 2013, the Portland ice cream maker’s signature November menu has featured traditional Thanksgiving dinner treats — in ice cream type. Pints value $12.50 and single scoops are $6.50.
To begin: baking course. This 12 months’s Parker Home Rolls with Salted Buttercream are made with toasted King’s Hawaiian rolls, sea salt, and candy salted butter ice cream. Bread-flavored ice cream could appear dry, till you consider it: Bread is principally a fluffy carbohydrate. Combine carbohydrates with butter and sugar, and voilà: ice cream.
In all probability the closest illustration: buttered popcorn.
However hey, do not replenish on bread.
Subsequent comes the principle course, with two dishes. Each are new flavors this 12 months.
One is potato casserole with cheese. The corporate describes it as a “easy salted vanilla base… mixed with scrumptious cheesecake and crunchy cornflakes.” This connoisseur describes it as: a potato chip speckled with a touch of corn. One thing refined, however surprising. (It is cheese.)
When you consider it, cheese and potatoes are principally fat and starches. And it is ice cream.
The second dish is turkey stuffing and cranberry sauce. Notice: This isn’t vegetarian.
That is proper, this daring new ice cream incorporates actual morsels of turkey stuffing “made with baked brioche bread pudding and turkey sausage topped with black pepper, rosemary, sage and thyme, topped with brown sugar, cinnamon and tart cranberry sauce.”
Turkey cuts do not style like a heat roasted hen. Nevertheless it’s actually meaty in texture, in a manner that different ice cream mixes may be. Cranberry sauce provides a shiny contact.
Once more, turkey is a protein and cranberry sauce is a carb. Put them collectively and what you get: ice cream.
Did you save room for dessert? Two fall taste scoops are again: Mama’s Mango Pie and Vegan Pumpkin & Ginger Pie.
The mango pie, launched final 12 months, has cream cheese, whipped cream, and candy curds. Add some salty graham cracker crust and mango mawa—a thick, candy middle that permeates the inside track—and you have a balanced mixture of sweetness minimize by little bursts of saltiness.
Of the 5, pumpkin pie and gingerbread is essentially the most conventional Thanksgiving dessert taste. It requires creaming coconut, seasoning it simply sufficient, including pumpkin pie filling and a molasses gingerbread pie crust.
To learn how the flavors swimsuit discerning palates, two younger ice cream consultants have been enlisted to conduct a blind style check.
Winners amongst this demographic: Pumpkin and Ginger Pie, described as “cinnamon and caramel,” and Mama’s Mango Pie. (One child instantly referred to as it “mine!”) Certainly one of them additionally cherished the turkey stuffing and cranberry sauce — and guessed the turkey bits have been “chewy buns” — till he realized they have been really meat. Then the referee turned to “Türkiye?!” Complete!”
As for this taster’s favorites: a tacky potato casserole (misleading, not overly candy) and a Parker Home roll with salted buttercream frosting (addictive) have been tied for first place. Traditional dessert flavors got here in second place, with mango narrowly beating out pumpkin pie.
The turkey filling undoubtedly extends the flavour of the ice cream. But when it wasn’t about pushing the envelope and holding ice cream contemporary, it would not be salt and straw.
