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A tasting flight...of unexpected ice creams

Flights of everything from wine to bourbon to beer have become very trendy, and it’s no wonder: They give patrons a chance to try multiple brands or flavors in one sitting.

But an ice cream flight? Now that’s something different. An offering at Hamburg’s Carte Blanche, don’t go there thinking you’ll get a Neapolitan trio.

Roo Buckley, who also serves as the restaurant’s wine director, has created some truly unique flavors. Think Moldy Brownie, made with creamy blue cheese and gluten-free chocolate cake; Peachy Spicy Pickle, made with donut peaches from Blackman Farm and Barrel and Brine’s Fire and Ice pickles; and Black

Garlic Tahini Bacon (one of Buckley’s favorites) made with local garlic and Spar’s double-smoked bacon.

These bizarre flavors are just the start of a long list of innovative scoops.

“Sometimes, it’s just a matter of me wondering if certain flavors would pair well together,” Buckley explains. “Sometimes these ideas just come to me at 1 a.m., and sometimes I see ingredients at markets or shops that spark an idea.”

There’s also some amount of experimentation.

The Moldy Brownie was originally created with a much stronger blue cheese. The blue was far too powerful up front, overshadowing the flavor of the chocolate—and people were turned off by it, said Buckley. He swapped it for a milder cheese and now the chocolate hits you first, followed by a rich, creamy coating of the subtle blue cheese flavor.

“I always have one flavor on the flight menu that’s very polarizing,” Buckley said. “Right now that’s definitely the grapefruit and bold gorgonzola. The tart, bold acidic flavor of the fruit makes the blue come in strong. People either love it or hate it. The fun is in the process!”

The flavors constantly rotate, although he tries to keep the crowd favorites coming. Other recent flavors have included Strawberry Harissa (made with Tunisian hot chili pepper paste); Blueberry Basil Sorbet with lavender, sunflower butter and roasted garlic; Pink Grapefruit Balsamic Goat Cheese Sorbet (extremely creamy and delicious with a slight tanginess from the goat cheese); and Kirscharpen Torte—one Buckley’s favorites—made with gluten-free chocolate cake, sweet whipped cream, amarena cherries and German hot mustard.

For $9 you can try three flavors from the list, or for $11 you can get the works—smaller portions of every flavor available.

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