Eating ice cream is a beloved summer ritual, but for some, the passion for this frozen treat extends year-round. If you’re curious about what makes ice cream so delicious and irresistible, look no further than Penn State’s ‘Ice Cream College,’ officially known as the Ice Cream Short Course.
This unique program offers an in-depth education on producing ice cream, taking place for one intensive week each January. As reported by CNN, it’s not a casual affair but rather a rigorous course for those serious about mastering the craft.
“Our target audience is people who are serious about ice cream,” said Dr. Bob Roberts, Ph.D., the head of the food science department at Penn State.
The course attracts professionals from major ice cream companies, including Turkey Hill, Haagen-Dazs, Friendly’s, Baskin Robbins, and Nestle. It’s a hub where industry insiders come to refine their skills and deepen their understanding of ice cream production.
Penn State’s program is the oldest and largest dedicated to the science of ice cream. It began in 1892 as part of a dairy manufacturing course, eventually evolving into a specialized ice cream course in 1925 as the dessert’s popularity soared. Today, it boasts 4,400 graduates from around the globe, with 120 students attending the program annually.
Certificates are awarded upon completion, drawing students from various sectors of ice cream manufacturing, including research and development, quality control, and companies that supply goods and services to the industry.
The Ice Cream Short Course is an information-packed week featuring more than 20 workshops covering all facets of ice cream production. Topics range from flavors and freezing techniques to the manufacturing of novelty frozen desserts. Penn State’s Berkey Creamery serves as a research lab for hands-on learning.
Making ice cream involves a complex understanding of molecular interactions. Students learn about the interactions between milk proteins and fat and the effects of ingredient variations.
Ross Cohen, CEO and co-owner of Sweet Cow in Colorado, highlighted the course’s impact: “The most important thing I learned was better understanding our ice cream mix – that’s the milk, cream, and sugar and all the goodness that is the base of every ice cream we make – better understanding how the ingredients interact with each other.”
To achieve this understanding, students attend classes on milk composition, food microbiology, dairy production, and even ice cream physics, ensuring a comprehensive education on creating top-quality ice cream.
The Ice Cream Short Course is highly sought after, with registration filling up quickly—sometimes within days or even hours. The demand is so high that the registration system once crashed due to the overwhelming number of applicants.
As temperatures rise, the love for ice cream grows, ensuring that Penn State’s Ice Cream College will continue to educate new generations on the science of making this delightful treat.
