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Here at the Sickos Committee, we’re big fans of weird ballpark and stadium food combinations. We love the gigantic portions or weird combinations of food and even things that seem really humanly impossible to eat while seated for a game. So in that spirit, our resident weird food connoisseur, the Corn Correspondent (Corn-espondent, as so many of you wish we called it, but damn it is too difficult to say out loud), Andy, will be doing a weekly food blog where he combines ingredients from two different teams randomly selected each week and gives you the recipe here each Friday during the season. Myself, Commish, will be adding in photo captions and other things to the blog. Here is the Week Ten Edition. Let’s see what’s on the menu.

Miami at Pittsburgh

It’s Rivalry Week! It’s Mayhem on the Monongahela! It’s two ACC titans [citation needed] battling for supremacy! We have the University of Pittsburgh Panthers, who just recently dealt a crushing blow against my beloved Yellow Jackets, squaring off against the Miami Hurricanes. As Pat Narduzzi said, this game actually matters, so they’ll be fired up for it. Win, and they’re in the ACC championship with a chance to make an appearance in the College Football Playoff.

But also, we just had Thanksgiving. We’re all full from turkey and excessive amounts of sides. We’re sleepy. Furthermore, we kind of want a nap while we watch football. I’m not going to give you something too heavy or too greasy this week. I wanted to give you something light to munch on and satisfy your sweet tooth. That’s why this week I’ll be presenting you with a…

Key Lime Klondike Bar

The Klondike Bar was invented in the early 1900s by William Isaly and the Mansfield Pure Milk Company, based out of Mansfield, Ohio. Isaly had multiple storefronts in Pittsburgh and spread out across Ohio. The stores were split into three sections: a deli counter with milk, cheese, and ham; a restaurant area; and an area for ice cream. Pittsburgh had the most Isaly’s locations, so they like to lay claim to the Klondike Bar. At the time, there were six different flavors you could get! They sold vanilla, as we all know and love today, as well as chocolate, and strawberry. And they even had cherry, maple, and grape-flavored bars!

When I read about this earlier in the year, I filed this in my notes just in case I wanted to do a Pittsburgh entry without resorting to the cliche of “eh, throw some fries on it and call it Pittsburgh style.” Don’t get me wrong, I love fries, but I wanted to be a little different y’know?

Anyway, it was getting towards the end of the season, and I hadn’t done anything yet. That’s when I saw Miami was coming to town, and I knew what I needed to do. I love all things lime. Key lime pie is one of my favorite pies. When Chick-fil-A brings out their frosted key lime drinks, I get super excited. Freddy’s Frozen Custard had a key lime shake this summer. I found a recipe for a key lime drink at Sonic earlier this year. Yeah, I’ll say it, I’m a lime-aholic. There are worse vices. At least I won’t get scurvy!

Now, for a moment of honesty. I had never made ice cream before. I had no idea what I was doing. Not only that, but I asked a friend about borrowing his ice cream machine, thinking that’s what I would want to use, but as I was researching more (reading and eating Klondike Bars), it was apparent that the traditional “hard pack” ice cream might be a little too firm to eat as a handheld treat and soft serve would melt too quickly. That’s when I turned, once again, to the good folks at Serious Eats and their recipe for a Klondike Bar. Instead of “ice cream,” they used more of a Swiss meringue mixed in with whipped cream to make it light and airy before freezing. I followed their recipe with a few minor adjustments.

The first adjustment I had to make was to add some key lime juice to the ice cream. After following all the steps to make the vanilla base as directed in the recipe, I added about ¼ cup of key lime juice and continued to mix it in my mixer. I gave it a taste, and it was good, and the lime was noticeable. I could have stopped there, but I wanted more! Likewise, I added another ¼ cup (½ cup total if you don’t want to do any math), and a very strong lime flavor emerged. I also wanted to make it stand out more, so I added food coloring to the mix as well until I got a green color that I was happy with. Pouring this into an 8x8 pan lined with parchment paper, it was time to freeze the ice cream overnight.

The next day, it was time to make the candy shell. Again, using Serious Eats as a guideline, I opted to use white chocolate chips instead of dark chocolate, as they suggested. I’m not sure if chocolate and lime go together, and I didn’t really want to find out today. White chocolate is more neutral with flavor notes of milk, butter, and vanilla. Plus, I added lime zest into the mix too, which I felt would stand out better in a white candy base than a dark candy base. After mixing the white chocolate, some coconut oil, and the lime zest together, it was time to cut my ice cream into smaller shapes and dip. It was a bit of a struggle to find the right temperature of the shell. I didn’t want it too hot where it would melt the ice cream, but as it was getting too cold, it was starting to make lumps. Oh well, I’m not a professional confectioner, so I don’t care too much about presentation. I think what I did was good enough. After all the ice cream bars were dipped in chocolate, it was back in the freezer for a quick 15 minutes to firm everything up before I wrapped them all in aluminum foil.

The next day came time to sample my treats. I pulled one out of the freezer, unwrapped the foil, and took my first bite. Readers, it was great. Exactly what I was asking for. The candy shell was thin and crispy, and the green filling was perfectly tart and limey. Definitely a great treat, even if you don’t think late November is the right time to be eating ice cream!

Overall I’ll give this one a Corn Correspondent rating of 4 out of 5 Corns. The white chocolate was a good neutral choice for the candy shell, but I know that the idea of white chocolate is controversial to some people so there might have been a better choice.

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