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The Berkey Creamery (herein referred to as The Creamery) at Pennsylvania State University is, in my opinion, the pinnacle of ice cream achievement. The ice cream that is produced there is all that ice cream could, is and should ever be: smooth, delicious and full of decadent milk fat. There is something about the ice cream there that transfixes me.
The basics of making ice cream must be mastered before venturing off into new territory, and The Creamery has the basics down. If you can't make a decent chocolate ice cream then there's no point in adding fudge, nuts or other goodies to make up for a lack of understanding the fundamentals. The Creamery makes the best chocolate ice cream that I have ever tasted, and this institution continues to be a mandatory stop for me each time I visit State College, PA.
With that background in mind, you can understand my excitement when I had to visit State College on a work trip a couple of weeks ago. I did a little research and found that since my last visit three years ago, The Creamery store had moved to a much larger facility on campus. That knowledge did little to prepare me for what an amazing space The Creamery store now occupied.
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Justin and I each decided to get a cone of Death by Chocolate ice cream (chocolate ice cream with chocolate flakes, fudge pieces and chocolate swirl). Of course, "Two Death by Chocolate Cones" is a little much for the cashier to call out to the person who prepares the cones, so it was shortened to "Two Death Cones!" We both found this very amusing, and we were quite pleased with our choice.
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While we finished our Death Cones we soaked up the wonder of The Creamery during our much needed break in the day. Once more we smiled as the cashier called out "Death Shake!" Had we not recently become familiar with the "Death by Chocolate" shorthand we might have thought that something sinister was afoot, but instead we smiled and continued to enjoy our "Death Cones".
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Have you been lucky enough to find an excellent ice cream shop while traveling? If so, please let me know about it.
I'd like to thank Chris from PSU Food Science for helping me with some of the details for this article.
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