When I think of Vinny Lecavalier, I think of him in white and blue rather than orange and black.  He was drafted by the Tampa Bay Lightning and spent 14 years there, wearing the captains “C” for 5 of them. The 6’4” center possesses a deadly shot, won’t hesitate to drop the gloves & has a tremendous reach.  Vinny has made a few NHL All Star appearances, won a  King Clancy Memorial Trophy, as well as a Maurice “Rocket” Richard Trophy, and the Stanley Cup with the Lightning in 2004.

Number 40 also has played a big part in the Tampa Bay community, donating $3 million to All Children’s Hospital to build one of the largest pediatric cancer centers in Florida. The Vincent Lecavalier Pediatric Cancer and Blood Disorder Center in St. Petersburg has impacted hundreds of families over the past 10 years.

Over the summer, I was ecstatic to learn that the Flyers signed Lecavalier to a multiyear contract, essentially replacing Briere.  I remember watching Vinny play with the Lightning in the early 2000’s and wished he were on the Flyers because of his skill and the fact that he played particularly well against us.

Speaking of All-Star centers, this frozen treat wouldn’t be complete without homemade vanilla ice cream, sandwiched between two cookies.  Sink your teeth into the VINilla Lecavalier Ice Cream Sandwich!

Ingredients:

  • 1 cup  whole milk
  • 3/4 cup sugar
  • 2 cups  heavy cream
  • Pinch of salt
  • 1 vanilla bean
  • 6 large egg yolks
  • 3/4 teaspoon vanilla extract

Directions:

  1. In a saucepan, warm the milk, sugar, and the cream.
    image
  2. Split the vanilla bean down the middle and scrape out the seeds into the pan & whisk together. Take mixture off the heat and let steep for 20 minutes to bring to room temperature.
  3. In a separate bowl, whisk together your egg yolks and combine with your cooled dairy mixture in the saucepan. Make sure your dairy mixture isn’t too hot… you don’t want to scramble your eggs!
  4. Put saucepan back on your burner and reheat while constantly stirring with a wooden spoon. The mixture should start to thicken up and you want it to be a consistency that will leave a film on the back of a spoon.
  5. Once the mixture has reached the thick consistency, immediately remove the custard and place it in the fridge to completely cool.
    * This is absolutely necessary when using an ice cream maker!image
  6. Strain the custard through a fine mesh sieve and dump the mixture into your ice cream machine. Coming out of the ice cream maker your ice cream will be relatively soft. To make the sandwiches, it’s best to let the ice cream sit in the freezer for an hour or two before scooping.image
  7. Make a sandwich with finished ice cream using your favorite homemade cookies & enjoy!
    image

 

Check out this recipe on the Broad Sweet Bullies website 

Stephanie Ricci

Run by Stephanie Ricci, Broad Sweet Bullies is a baking blog with a sports twist – an orange and black kind of sports twist. Baking is a hobby of Ricci and she wanted to combine her love for baking with her love for her favorite team, the Philadelphia Flyers.

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