Saturday, August 20, 2011

Chicago Blackhawks Ice Cream: Phase 4

What is Chicago Blackhawks ice cream? As far as I know, no such flavor exists outside my kitchen. Together, gentle reader, we will explore this question to create the definitive Chicago Blackhawks ice cream…even though hockey current events mean we will be enjoying our treat from a dish instead of a cup.

After exploring strictly the visceral elements of hockey in Phase 3, I decided to retreat back into the team color approach taken in Phase 2…or so I thought.

Pictured is black cherry ice cream with brownies, which is not the deep red color I expected. Truth be told, the whole thing was a disaster. (Let’s be honest, though: Bad ice cream is better than “good” almost anything else.) My ice cream maker wasn’t producing anything thicker than a milkshake, I overcooked my brownies and I forgot to put in the white chocolate chunks, an addition my brother suggested to keep the visceral “shattered teeth” motif. But I am not ungrateful; I ate the messy liquid and stuck the leftovers in the freezer, hoping its frozen consistency would be somewhere between soup and a rock. The leftovers, though ice cream, lacked the punch I’ve had in other fruit ice creams I’ve made. The brownies were a fantastic touch, but again the cherry ice cream was yellowish brown, not red. This was easily the low point on the journey to hockey/ice cream marriage.

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