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Thursday
Jul122018

Clemson Offers Chance to Make Signature Ice Cream Flavor

CLEMSON – Clemson ice cream has been around for 100 years and on July 28 the public will have an opportunity to become a part of this deliciously sweet tradition.

The first-ever Clemson Ice Cream Makers Day is slated for July 28 in the only place where Clemson ice cream is made — the Ice Cream Innovation Laboratory in Newman Hall and the Class of ’55 Exchange on campus. Groups of family, friends, or both are invited to come and make their very own signature flavor of Clemson ice cream during one of three timeslots – 11 a.m., 1 p.m. and 3 p.m.

Pre-registration and pre-payment are required. Cost is $40 per group, limit 10 people per group. Registration must be done in person at the Class of ’55 Exchange ice cream shop during normal store hours. No phone-in or online registration allowed. Store hours are 11:30 a.m. to 8 p.m. Monday through Thursday, 11:30 a.m. to 6 p.m. Friday and Saturday, and 1 p.m. to 6 p.m. on Sunday. The Class of ’55 Exchange is located in the Clemson University Hendrix Student Center, 720 McMillan Road, Clemson, S.C. 29631.

Participants in the July 28 event will be led by Clemson food science students Marianna Painter, a master’s student from Myrtle Beach, Kelly Polte, a junior from Elmhurst, Illinois, and Jonathan Dillard, a senior from Conway.

“We are very excited to be holding this event,” Polte said. “It will be so cool to show people how we make Clemson ice cream. We want to give people a chance to have a behind-the-scenes look at what it’s like to make original Clemson ice cream.”

This event will be the first time customers will be allowed to make their own signature Clemson ice cream, Painter said.

“Everyone who participates will learn the entire process of how Clemson ice cream is made right here on campus,” Painter said. “We will begin at the Class of ’55 Exchange for a brief lesson on Clemson’s historic ice cream and then move to the Ice Cream Innovation Lab where participants will learn some of the science behind creating the perfect ice cream. Then, we will show them where and how we make the ice cream sold in the Class of ‘55 Exchange and give them a chance to design, formulate and make their very own signature Clemson ice cream.”

Each group will create its own ice cream from start to finish with help from food science students who work for the Class of ‘55 Exchange. The groups will receive a list of all of bases, flavorings, mix-ins and variegates. Ice cream variegates are used to add extra texture or dimension to any ice cream. From the list they are given, each group will create a recipe for their new flavor of ice cream.

“Group members will be involved in every step of the process,” Dillard said. “They will measure the ingredients and add them, along with our ice cream mix made from a 100-year-old recipe, into the ice cream freezing machine. Once it is finished, they will be able to package the ice cream into pint containers and take home their new creation.”

Food science students will be available to give suggestions and demonstrations but the majority of the work will be done by participants.

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