2016 Friends Thanksgiving
Assorted cheeses, tampenade,bread, olives, crackers, dried fruit
Bitter greens, croutons, almonds
Root vegetable and chestnut stuffed squash
Cranberry walnut bread
Coconut ice cream with Cointreau cranberries swirl
Assorted desserts from Lunds & Byerly's
I found the base of the ice cream recipe online at several sites. We topped the ice cream with warm ginger caramel, and paired with a spicy pepparkakor.
Coconut Ice Cream with Cointreau Cranberries
for the ice cream;
2 cans coconut milk
1/3 cup corn syrup
1 tablespoon Cointreau
1 teaspoon each ground ginger and vanilla extract
1/4 teaspoon salt
for the swirl;
1 1/2 cup raw cranberries
1/4 cup orange juice
zest from 1 orange
3 tablespoons sugar
3 tablespoons Cointreau
In saucepan add all swirl ingredients and bring to boil over medium high heat. Reduce to low and simmer, covered, 10 minutes. Chill 30 minutes.
In ice cream storage tub, stagger layers of ice cream and cranberry swirl. Freeze at least 2 hours before serving.
1 cup plus 1/4 cup heavy whipping cream
2 teaspoons ground ginger
2 cups sugar
2 teaspoons lemon juice
In saucepan simmer 1 cup cream with ginger for 5 minutes, stirring often and making sure cream does not boil over. Add sugar and lemon, continuing to cook an additional 10 minutes or until mixture is thick. Stir in remaining 1/4 cup cream.