Close your eyes, get ready for summer camp in the woods – and bring a spoon.
“The Berry Great Outdoors!” – a mix of graham cracker swirl, fudge, toasted marshmallow and berry flavor, developed by a Cornell ice cream team from an introductory food science course, won top honors in the competition annual class.
“This team captured the theme,” said Christopher R. Loss, Louis Pasteur lecturer in food science at the College of Agriculture and Life Sciences, who taught the class. “They showed real enthusiasm, worked well as a team and created a pleasant prototype that hit the mark in terms of smoothness, smoothness, inclusion (the small pieces) and varied quality (swirls) . “
The loss continued: “By combining nostalgic flavors, such as the s’mores we associate with outdoor experiences – flavors of marshmallow, fudge and graham cracker – and adding a swirl of wild berries, it becomes a nod to New York berry growers, ”he said. . “Picking wild berries is also common in New York State during the summers, and a reminder of how people explore, connect and experience nature, and the variety of flavors that nature presents.”
The Introductory Food Science Course has offered new and unusual flavors in its ice cream competition for over 25 years. Behind the sugary spoons of frozen treats hides hard work: students explored the role of chemistry, biochemistry, microbiology, nutrition, engineering, and sensory evaluation in making the world a safer and tastier place.
This year’s theme was Edmund O. Wilson’s “Biophilia,” a collection of essays on how humans connect with the natural world.
Cornell’s Dairy Bar is expected to replicate this flavor at the end of the spring semester.
During class presentations, the team of students who created the Berry Great Outdoors! said nostalgic summer evenings and the unexpected flavor of homemade berry compote inspired their offering.
The wide open spaces of the bay! premiered by Wendy Bollum ’25, Ella Hsu ’25, Jazmin Rodriguez ’25, Hanna Schultz ’24, Allison Chhay ’24, Chester Lukanic ’25, Maite Sadeh ’25, Jessie Sutton ’25, Abby Gase ’25, Malcolm McNulty ’25, Liam Sands ’25 and Shieana Xie ’24.
Loss said the second flavor – called ‘Under the Sea’ – exhibited excellent texture contrast (Pepperidge Farm red pepper covered in white chocolate, for example) and a strong thematic connection, intended to increase environmental awareness with a dynamically sweet and savory flavor profile.
Another flavor the judges enjoyed was “Far Above Chai-uga Waters,” a tea-flavored ice cream that had the simplicity, elegance and subtlety reminiscent of a fine-dining restaurant, Loss said.
After the presentations on December 2, the teaching assistants selected the 11 flavors for the class to taste. The students ate them outside.
“A lot of effort goes into creating ice cream,” said Jordan Fargo ’22 of Team Under the Sea. “I didn’t realize how much you had to take into account while doing it. Taste and cost are closely related and very important.