Cow to Cone

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Temperatures are on the rise, and I can’t help but fantasize about large quantities of ice cream. I listened to an inspiring interview last night with small business owners Jess Eddy and Crista Freeman of Phin & Phebes Ice Cream in Brooklyn, NY. Lucky for us, these ladies treat ice cream making as an art form. Did you know there is such a place as an Ice Cream University? I immediately picture Willy Wonka’s Chocolate Factory… only colder. I looked it up this morning and sure enough, Penn State offers a week long intensive course on the science and technology of ice cream production– everything from flavoring to freezing to manufacturing. If I had known I could have majored in Rocky Road, I may have chosen an alternative college career path. As it is, it has taken every ounce of will power in me not to serve up two scoops for breakfast during the making of this blog post.

And so, to further my knowledge on the subject, I may need to do a little more “research” today. Anyone want to join me later at Cold Stone for a crash course in Ice Cream Appreciation?

{Image via Phin & Phebes}

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