Welcome to Penn State's Ice Cream Short Course

Learning the science and technology of making the perfect ice cream

Samples are scooped and distributed to the students for taste testing during the detailed demonstrations at Penn State's Ice Cream Short Course. Credit: Patrick Mansell / Penn State. Creative Commons

The Ice Cream Short Course, hosted by Penn State's Department of Food Science, included hands-on sessions in the science and technology involved in making quality ice cream products. Some of the key topics are flavoring, freezing and proper hardening techniques. Credit: Patrick Mansell / Penn State. Creative Commons

Dr. Robert Roberts, right, primes the continuous ice cream freezer with ice cream mix during a demonstration at the annual 'Ice Cream Short Course' at Penn State's Berkey Creamery. Credit: Patrick Mansell / Penn State. Creative Commons

Marjorie Jauregui, a graduate student studying food science at Penn State, measures the temperature of a sample of ice cream during a freezing lab presentation. The presentation was part of the week-long 'Ice Cream Short Course' at the Berkey Creamery. Credit: Patrick Mansell / Penn State. Creative Commons

Chef Plamen Marinov, left, an advanced gourmet and guest instructor at Penn State's Ice Cream Short Course, removes a non-dairy frozen desert from a French Pot with the assistance of Penn State graduate student Laura Rolen. Both were conducting a lab with participants at the annual Ice Cream Short Course Credit: Patrick Mansell / Penn State. Creative Commons

Plamen Marivov, a guest instructor at the 2022 Ice Cream Short Course, gives students a good look at a frozen desert prior to pouring it in molds before freezing and adding flavored coating. Throughout the week-long course students attend more than 20 workshops on topics including flavoring, freezing, refrigeration and hardening techniques, and the manufacture of yogurt and novelty frozen desserts. Credit: Patrick Mansell / Penn State. Creative Commons

Terry Grove, an ice cream freezer operator at Penn State's Berkey Creamery, describes the texture and body of ice cream that has been frozen in an old style 'salt and ice' freezer during a lab session at the 2022 Ice Cream Short Course. Credit: Patrick Mansell / Penn State. Creative Commons

One of the favorite parts of the Ice Cream Short Course at Penn State's Berkey Creamery are the many 'taste tests' that happen in lab sessions throughout the day. Throughout the 130 year history of the course, Penn State has welcomed participants from every state in the nation. Credit: Patrick Mansell / Penn State. Creative Commons

Dr. Robert Roberts describes the components of a batch ice cream freezer during a freezing lab session at the 2022 Ice Cream Short Course. Dr. Roberts has been leading the course, considered the oldest and largest educational program dealing with the science and technology of ice cream in the world, since 1999. Credit: Patrick Mansell / Penn State. Creative Commons

Samples are scooped and distributed to the students for taste testing during the detailed demonstrations at Penn State's Ice Cream Short Course. Credit: Patrick Mansell / Penn State. Creative Commons

The Ice Cream Short Course, hosted by Penn State's Department of Food Science, included hands-on sessions in the science and technology involved in making quality ice cream products. Some of the key topics are flavoring, freezing and proper hardening techniques. Credit: Patrick Mansell / Penn State. Creative Commons

Dr. Robert Roberts, right, primes the continuous ice cream freezer with ice cream mix during a demonstration at the annual 'Ice Cream Short Course' at Penn State's Berkey Creamery. Credit: Patrick Mansell / Penn State. Creative Commons

Marjorie Jauregui, a graduate student studying food science at Penn State, measures the temperature of a sample of ice cream during a freezing lab presentation. The presentation was part of the week-long 'Ice Cream Short Course' at the Berkey Creamery. Credit: Patrick Mansell / Penn State. Creative Commons

Chef Plamen Marinov, left, an advanced gourmet and guest instructor at Penn State's Ice Cream Short Course, removes a non-dairy frozen desert from a French Pot with the assistance of Penn State graduate student Laura Rolen. Both were conducting a lab with participants at the annual Ice Cream Short Course Credit: Patrick Mansell / Penn State. Creative Commons

Plamen Marivov, a guest instructor at the 2022 Ice Cream Short Course, gives students a good look at a frozen desert prior to pouring it in molds before freezing and adding flavored coating. Throughout the week-long course students attend more than 20 workshops on topics including flavoring, freezing, refrigeration and hardening techniques, and the manufacture of yogurt and novelty frozen desserts. Credit: Patrick Mansell / Penn State. Creative Commons

Terry Grove, an ice cream freezer operator at Penn State's Berkey Creamery, describes the texture and body of ice cream that has been frozen in an old style 'salt and ice' freezer during a lab session at the 2022 Ice Cream Short Course. Credit: Patrick Mansell / Penn State. Creative Commons

One of the favorite parts of the Ice Cream Short Course at Penn State's Berkey Creamery are the many 'taste tests' that happen in lab sessions throughout the day. Throughout the 130 year history of the course, Penn State has welcomed participants from every state in the nation. Credit: Patrick Mansell / Penn State. Creative Commons

Dr. Robert Roberts describes the components of a batch ice cream freezer during a freezing lab session at the 2022 Ice Cream Short Course. Dr. Roberts has been leading the course, considered the oldest and largest educational program dealing with the science and technology of ice cream in the world, since 1999. Credit: Patrick Mansell / Penn State. Creative Commons

Samples are scooped and distributed to the students for taste testing during the detailed demonstrations at Penn State's Ice Cream Short Course. Credit: Patrick Mansell / Penn State. Creative Commons

Last Updated March 13, 2022

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