Eat Up: UMass’ Brown Butter Carmel Chip Ice Cream

Published: 6/7/2016 3:53:35 PM
Brown Butter Caramel Chip

Brown butter, salted-caramel ice cream with chocolate flakes was deemed the winner by local chefs and guest judges in this year’s University of Massachusetts Amherst food science students’ competition. That means it will become the newest seasonal flavor to be produced and marketed by Maple Valley Creamery of Hadley.

Creamery owners Bruce Jenks and Laurie Cuevas, who also served as judges, say they plan to start offering it in the next month or so at eateries on campus and in retail outlets across the state.

Other contenders were blueberry cheesecake, cranberry cacao and s’mores. The flavors were created by students for their senior capstone project in professor Sam Nugen’s food processing class,

In a similar competition last spring, Maple Valley chose “UMass Cherry Bomb” as the winner.

Jenks complimented all of the participating students, saying the choice for judges this year was harder than last. He and Cuevas visited Nugen’s class a number of times to help guide students. He said that it is easy to make a good-tasting ice cream, but much more difficult to do that while sticking to a budget. Student teams had to stay under a price-per-gallon limit while also paying attention to taste, aroma, texture, food allergens, natural ingredient requirements and other considerations, he pointed out.




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