Ice Cream School

It’s a dream come true: the Ice Cream Short Course at Penn State, a week-long course that prepares you to become an artisan ice cream maker. The class has been drawing thousands of students to it since it began in 1925, and today the students primarily comprise aspiring small-business entrepreneurs and food lovers who are eager to expand their interest in homemade or artisan frozen treats. The capacity of each course is 130 students, and waiting lists often fill up. It’s the largest educational program dedicated to the science and technology of ice cream.

There’s good reason that the course has remained popular since 1925. According to the National Dairy Foods Association, about 1.52 billion gallons of ice cream, including both hard and soft-serve, was produced in 2009, while market research firm Mintel notes that 90 percent of U.S. family households consume ice cream and frozen desserts. Since its inception, more than 4,500 students from more than 26 countries have honed their ice cream–making skills at Penn State. Students can expect a comprehensive look into the ice cream business, as well as an intensive primer on the science of making high-quality ice cream. July is National Ice Cream Month, so consider signing up to celebrate.

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