My youngest daughter sounded proud and thrilled that I was going to ice cream school. I could only imagine what she thought my days were like. I got on the bus at the crack of dawn and rushed to the heart of Pennsylvania. We got right to business. The annual event was essentially a semester of study crammed in one week filled with students from all over the world.
Seven days later I have a greater appreciation of the art and science of making ice cream. It’s more than mixing cream, milk, sugar, and egg yolks. From seeing the birth of a calf to sampling over 20+ vanilla ice creams to meeting new friends, the course opened up my world of ice creams and other frozen desserts.
What I learned that week will forever be a part of my ice cream career. I look forward to improving our existing products as well introducing new frozen desserts. Thanks to Dr. Roberts, the speakers, new friends, and entire creamery and food science staff at Penn State.