Ice cream for dinner? Yes please.
Pacific Northwest Ice Creamery Salt and Straw has put its own spin on Thanksgiving, recreating signature holiday favorites in a playful array of comforting autumn ice creams.
The seasonal menu features four tasty varieties that can be enjoyed by the scoop or pint which will be available at Seattle scoop shops in Capitol Hill at 714 E Pike Street and Ballard at 5420 Ballard Avenue beginning Friday, November 6. Pints will also be available for delivery.
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Here are the special Thanksgiving scoops:
Salted caramel Thanksgiving turkey
The salted caramel Thanksgiving turkey ice cream features crispy turkey skin from Diestel Family Ranch. The pieces or turkey skin are then folded in along with caramel brittle before house-made caramel is stuffed with aromatics and basted with duck fat for extra richness.
Sweet potato casserole with maple pecans
Enjoy a bite of chilled casserole with sweet potatoes, brown sugar, and cinnamon. Whipped maple fluff and crunchy pecan praline are folded into the velvety ice cream.
Roasted peach and sage cornbread stuffing
Salt and Straw have experimented with a stuffing recipe, replacing bread cubes with molasses-y, crumbly cornbread cookies and sweet cream with fresh sage. Dollops of tart peach jam brighten it all up for a complex, woodsy ice cream.
Vegan cranberry juniper sorbet
Organic cranberries from Starvation Alley in Long Beach, Washington are kettle-simmered low and slow until they pop, and then spiked with juniper to bring out a refreshingly vibrant tanginess.