In January, I spent a week at Penn State University, rising with the cows and delving into the science of emulsifiers, freezing techniques, and the magic that turns milk, cream, and sugar into delightful ice cream.
The program, officially known as the “Ice Cream Short Course,” is an annual week-long event at Penn State, affectionately dubbed “ice cream college” by some.
“Our target audience is people who are serious about ice cream,” says Dr. Bob Roberts, Ph.D., head of the food science department at Penn State.
The course attracts dedicated ice cream enthusiasts and professionals alike. Major companies like Tillamook regularly send their employees, alongside attendees from Hudsonville, Turkey Hill, Perry’s, Stewart’s Shops, Hershey, Friendly’s, Graeter’s, Jeni’s, and Baskin Robbins. Even the founders of Ben & Jerry’s once participated in a version of the class.
Though I’m passionate about ice cream, with my first job at a small stand and a habit of seeking out local homemade scoop shops, I’m no professional. My ice cream endeavors are confined to my home kitchen with a countertop Cuisinart, where I experiment with recipes and flavors. My quest for knowledge led me to this esteemed program at Penn State.
