{"id":195693,"date":"2023-02-23T07:40:31","date_gmt":"2023-02-23T12:40:31","guid":{"rendered":"https:\/\/today.uconn.edu\/?p=195693"},"modified":"2023-06-27T12:57:31","modified_gmt":"2023-06-27T16:57:31","slug":"top-of-the-class-student-develops-brown-butter-brickle-ice-cream-for-uconn-dairy-bar","status":"publish","type":"post","link":"https:\/\/today.uconn.edu\/2023\/02\/top-of-the-class-student-develops-brown-butter-brickle-ice-cream-for-uconn-dairy-bar\/","title":{"rendered":"Top of the Class: Student Develops Brown Butter Brickle Ice Cream for UConn Dairy Bar"},"content":{"rendered":"

In Dennis D\u2019Amico\u2019s dairy technology class, students face an exciting challenge. They have the chance to invent their own ice cream flavor and then make it in the UConn Creamery.<\/p>\n

D\u2019Amico, an associate professor in the Department of Animal Science<\/a> in the College of Agriculture, Health and Natural Resources<\/a> (CAHNR), upped the stakes last spring by having the class vote for their favorite flavor. The most popular ice cream would be added to the array of selections at the UConn Dairy Bar.<\/p>\n

After the votes were counted there stood a clear winner: Brown Butter Brickle created by Charlie Parchen \u201823 (CAHNR), a nutritional sciences major with a minor in food science. This savory new flavor is now available at the UConn Dairy Bar for scoops and in half gallons to take home.<\/p>\n

Parchen says the inspiration for Brown Butter Brickle came from another sweet treat.
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\"Dennis<\/a>
Dennis D'Amico, professor of animal science, works with students to create ice cream at the UConn Creamery. (Jason Sheldon\/UConn Photo)<\/div><\/div>\"UConn<\/a>
UConn Creamery manager Bill Sciturro shows students some of the unique technical aspects of preparing high quality ice cream. (Jason Sheldon\/UConn Photo)<\/div><\/div>\"Students<\/a>
Students work with UConn Creamery staff to package their own ice cream flavors. (Jason Sheldon\/UConn Photo)<\/div><\/div><\/div><\/div>