{"id":37383,"date":"2024-07-03T11:03:02","date_gmt":"2024-07-03T15:03:02","guid":{"rendered":"https:\/\/alumni.cornell.edu\/cornellians\/?p=37383"},"modified":"2024-07-19T15:23:23","modified_gmt":"2024-07-19T19:23:23","slug":"dairy-cow-cone","status":"publish","type":"post","link":"https:\/\/alumni.cornell.edu\/cornellians\/dairy-cow-cone\/","title":{"rendered":"Cornell Dairy: From Cow to Cone"},"content":{"rendered":"\n

From start to finish, the Big Red\u2019s beloved frozen treats are created (and often consumed) right here on the Hill<\/p>\n\n\n\n

Want to know which ice cream flavor fits your personality? Take our quiz!<\/a> And for a Dairy Bar-themed crossword, check out this 2023 custom puzzle<\/a> by famed cruciverbalist Fred Piscop \u201970!<\/em><\/p>\n\n\n\n

By Melissa Newcomb<\/strong><\/p>\n\n\n\n

Of the tantalizing kaleidoscope of colors available for scooping at the Dairy Bar<\/a> counter in Stocking Hall, it\u2019s true that none of them are actually red in hue (though Slippery Slope Strawberry probably comes closest). <\/p>\n\n\n\n

<\/p>\n\n\n\n

\"The
The delivery truck\u2014complete with cow face\u2014outside Stocking Hall. (Jason Koski \/ Cornell University)<\/em><\/figcaption><\/figure>
\n

But in fact\u2014from Caramel Three Chimes to Dragon Day Mint Cookies & Cream to Itha-Kahlua Fudge\u2014these beloved frozen treats are deeply, utterly Red<\/em>. <\/p>\n\n\n\n

That is to say: they are quintessentially, deliciously Cornellian.<\/p>\n<\/div><\/div>\n\n\n\n

How dear is it to the hearts of alumni? “Eating ice cream at the Dairy Bar” made it to the quarterfinal<\/a> of our 2024 March Madness poll on the most iconic Big Red tradition. <\/p>\n\n\n\n

In honor of the summer ice cream season\u2014not that any day, including the depths of an Ithaca winter, isn\u2019t a fine time to visit the Dairy Bar\u2014Cornellians<\/em> takes a deep dive into the hyper-local process behind your favorite desserts, not to mention other products like yogurt and chocolate milk.<\/p>\n\n\n\n

It all starts at the \u2026<\/em><\/p>\n\n\n\n

Teaching Dairy Barn <\/h2>\n\n\n\n

As the slogan goes, the Dairy Bar\u2019s products are sourced from \u201cthe smartest cows.\u201d <\/p>\n\n\n\n

Those well-educated bovines reside just a quarter mile from Stocking Hall, in a state-of-the-art facility that was built in 2012.<\/p>\n\n\n\n

\"A
The Teaching Dairy Barn, home to the “smartest cows.” (Jason Koski \/ Cornell University)<\/em><\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

\u201cOur cows are milked three times a day\u2014every single day, including holidays and weekends,\u201d says manager Geoffrey Hall, noting the process begins at 4 a.m. \u201cThey don\u2019t take days off.\u201d <\/p>\n\n\n\n

The barn is run by the Veterinary College and is home to more than 150 milking cows. About 100 vet students help operate it as part of their studies in large animal medicine, and it\u2019s used by classes in both colleges.<\/p>\n\n\n\n

\u201cThe routine is consistent, so every cow knows about what time of day they get milked,\u201d Hall explains. \u201cThey come into the holding area and wait their turn.\u201d <\/p>\n\n\n\n

\"An<\/figure>\n\n\n\n
<\/div>\n\n\n\n

In what\u2019s known as the \u201cmilking parlor,\u201d 20 animals can be tended to simultaneously. After their udders are cleaned with a microfiber towel and sanitized with iodine foam, a milk sample is visually inspected. <\/p>\n\n\n\n

The raw milk is then collected (using a machine that gently pulsates to mimic a calf suckling) and stored in a refrigerated tank. Milking the whole herd takes about two hours\u2014and each cow produces 87 pounds a day. <\/p>\n\n\n\n

Then, it\u2019s on to the \u2026<\/em><\/p>\n\n\n\n

Dairy Processing Plant <\/h2>\n\n\n\n

A few times a week, an insulated tanker truck makes the quick drive from the barn to the plant in Stocking Hall, where raw milk is pumped into two 3,000-gallon, refrigerated silos. <\/p>\n\n\n\n

Managed by CALS\u2019 Department of Food Science, the plant produces nearly 43,800 gallons of ice cream each year, plus other products including white and chocolate milk and various flavors of yogurt.<\/p>\n\n\n\n

\"A
Adding flavorings during ice cream processing. (No\u00ebl Heaney \/ Cornell University)<\/em><\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

Whatever the end product, plant manager Mackenzie Brown explains, the process begins with raw milk being spun in a centrifuge to separate out the cream. <\/p>\n\n\n\n

(The milk and cream will later be batched back together in varying ratios, depending on what\u2019s being made.) <\/p>\n\n\n\n

Ice creams begin as a base mixture of whole milk, cream, sugar, and stabilizers. Like all of the dairy\u2019s milk-based products, the mixture is pasteurized\u2014meaning that it\u2019s heated to 180 degrees Fahrenheit for 15 seconds, killing harmful bacteria. <\/p>\n\n\n\n

Ice creams begin as a base mixture of whole milk, cream, sugar, and stabilizers.<\/p><\/blockquote><\/figure>\n\n\n\n

Flavors are blended in before swirls such as raspberry, caramel, fudge, or marshmallow are added, along with ingredients like nuts, chips, and brownie pieces.<\/p>\n\n\n\n

<\/p>\n\n\n\n

The three-gallon tubs (or individual pints) then take a ride on a conveyor belt that spirals high above the production line and into a minus-40-degree freezer for storage. <\/p>\n\n\n\n

\"Container
Tubs take a ride to the deep freeze. (Lindsay France \/ Cornell University)<\/em><\/figcaption><\/figure>\n\n\n\n
<\/div>\n\n\n\n

In addition to the 18 year-round flavors<\/a>, the plant produces a variety of seasonal offerings\u2014and each spring, there\u2019s also a limited-edition run for the winner of food science\u2019s annual student ice cream flavor contest.<\/p>\n\n\n\n

In 2024, that honor went to Brewing CommuniTea<\/a>, Earl Grey tea ice cream with caramel swirls and shortbread pieces. <\/p>\n\n\n\n

Whatever the flavor, when the sweet treats are churned to perfection, they head over to the \u2026<\/em><\/p>\n\n\n\n

Dairy Bar<\/strong><\/h2>\n\n\n\n

Cornell ice cream is served in 31 places around the Hill, including coffee shops and the 10 all-you-care-to-eat dining halls.<\/p>\n\n\n\n

According to Janette Robbins, who manages the dairy\u2019s finances, almost 33,500 gallons were consumed on campus in 2023\u201324.<\/p>\n\n\n\n

But the only place where you can choose from the full menu of standard, seasonal, and specialty flavors\u2014for a total of more than 40 offerings at various times during the year\u2014is at the flagship retail store in Stocking, just steps away from where the ice cream is made. <\/p>\n\n\n\n

<\/div>
<\/div><\/div>
\"Ice
Scooping in progress! (No\u00ebl Heaney \/ Cornell University)<\/em><\/figcaption><\/figure>
\"Ice
Packed pints for sale. (No\u00ebl Heaney \/ Cornell University)<\/em><\/figcaption><\/figure>
\"Four
A rainbow of flavors. (Lindsay France \/ Cornell University)<\/em> <\/figcaption><\/figure><\/div>
<\/div><\/section>\n\n\n\n

It serves not only year-round favorites like Ezra’s Morning Cup (coffee) and Big Red Bear Tracks (vanilla with brownie pieces and caramel), but seasonal delights such as Alumni Swirl (white chocolate ice cream with a tart cherry swirl and fudge pieces), made annually for Reunion.<\/p>\n\n\n\n

And of course, every fall there’s Clocktower Pumpkin\u2014pumpkin ice cream with cinnamon and nutmeg\u2014scooped in honor of the legendary gourd that mysteriously appeared atop McGraw Tower\u2019s spire in 1997.<\/p>\n\n\n\n

\n

A popular hangout for visitors, students, staff, and faculty from across campus, the Dairy Bar also offers savory options like sandwiches, soups, and salads\u2014plus official swag like T-shirts, travel mugs, and a squeezy stress cow. <\/p>\n\n\n\n

\u201cWhen alumni come back to campus, everybody heads to the Dairy Bar,\u201d says Robbins. <\/p>\n\n\n\n

\u201cThe shared love for ice cream and the memories it brings are a huge part of Cornell.\u201d <\/p>\n<\/div>

\"A
Official Dairy Bar swag (like this kids’ T-shirt) is also available through the Cornell Store. (Provided)<\/em><\/figcaption><\/figure><\/div>\n\n\n\n

And if you crave Big Red ice cream but can\u2019t make it back to the Hill? The Dairy Bar ships to 49 states (sorry, Alaska!), using dry ice to keep the precious cargo deliciously cold.<\/p>\n\n\n\n

Top: Happy customers at the Dairy Bar. (No\u00ebl Heaney \/ Cornell University) Infographic by Seung Yeon Kim \/ Cornell University.<\/em><\/p>\n\n\n\n

Published July 3, 2024<\/p>\n\n\n\n

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