Beginning Saturday, Lake Effect Ice Cream is serving a flavor called Medium, Extra Creamy at both 1900 Hertel Ave. and 79 Canal St., Lockport, and there's a chance it could stick on the regular menu.
While Lake Effect co-owner Jason Wulf remained tight-lipped about the recipe and process, he did say Frank's RedHot Sauce is a major ingredient, with some creamy relief.
"You get the heat, the tang of the RedHot, and then it goes away. It feels weird to call it the unholy child of ice cream and Frank's ... ," Wulf explained, with a laugh.
Wulf mentioned that Lake Effect had concocted a limited-edition chocolate chicken wing flavor for the National Buffalo Wing Festival and organizer Drew Cerza years ago, but it took many years of fine-tuning the process before he felt comfortable putting the flavor on a menu.
"We're proud we know how to do it," he added. "It took a bunch of attempts - those two things, chemically, don't mix together - but we finally figured it out."
There was discussion of adding a bleu cheese element - either as a swirl in the wing sauce ice cream or as the ice-cream base itself - but Wulf and partner Erik Bernardi didn't want to over-complicate the product.
There's no additional cost for the wing sauce ice cream; Lake Effect's prices range from one scoop for $3.75 to three scoops for $4.75. Flights of five small scoops cost $6, while a flight of nine runs for $10.
Lake Effect has had some success with viral ice cream releases in the recent past, as the Butter Lamb Ice Cream Cakes - with butter-flavored ice cream - sold out rapidly this Easter.
After pushing novelties hard last summer, Wulf added that Lake Effect plans to tackle more new flavors - perhaps some almost as exotic as Saturday's release - this summer.