Dana Cree is the ice cream person. Pretty Cool Ice Cream in Chicago's Logan Square is the kind of scoop shop that pastry chefs make pilgrimages to because Cree wrote the book on the science — literally, Hello, My Name Is Ice Cream — and runs the shop as a working laboratory.
She came for Bobby on a Season 13 premiere with a brownie sundae. Which seems like a softball until you remember that the brownie has to be fudgy at room temperature but firm enough to hold against the ice cream, and the ice cream has to be tempered to a serving texture, and the hot fudge has to flow but not slide, and the whipped cream has to whip stiff but not split. Four moving parts, each one a pastry chef's job.
Bobby has spent thirty years not being a pastry chef. He picked the wrong premiere.