Espinoza has been making the ice cream for almost a year. “I would love to see a brownie or apple pie flavor.”įeature photo: Biology freshman Lorenzo Espinoza is one of the new people who make Scrappy’s ice cream at Kerr. “I think they should do a survey and ask students their favorite desserts to possibly turn into flavors,” Jackson said. Aelrun Goettes critically acclaimed drama deals with a fatal mother-son relationship and the fear of a bitter truth. With Bibiana Beglau, Adrian Wahlen, Dirk Borchardt, Sandra Borgmann. Jackson also said she would like to see Scrappy’s expand their flavor line even more in the future. Unter dem Eis: Directed by Aelrun Goette. The struggle is real in college, so I look being able to get it for a buck.” “But I’m a certified chocoholic so my favorite flavor is the peanut butter crumble. “During the holidays I tried the eggnog flavor and it was pretty great,” Jackson said. “Once it comes out and it’s all set it’s a great ice cream, but it’s higher quality so it takes more time.”īroadcast journalism junior Derica Jackson said that she has tried six of the flavors of Scrappy’s ice cream and she enjoys how conveniently available it is. “We have to prep the peanut butter and make it right,” Grace said. Grace said he also enjoys making the chocolate and peanut butter crumble flavor but it can sometimes pose a challenge. “I get to pull it straight out of the batch freezer and it’s like soft-serve. “My favorite to make is strawberry because it has a really good texture to it,” Grace said. Grace said that his favorite flavors are usually the ones he enjoys molding. You can truly say that some of the flavors you get at UNT aren’t available anywhere else in the world.” “He gave us some of his base recipes and we added our own recipes to the mix. “We worked with the man who claimed to have invented the cookies and cream flavor of ice cream,” Balabuch said. This is in addition to the basic vanilla, chocolate and strawberry flavors, with others available based on a production schedule. I never thought I’d be in the restaurant business again, but I like it because I can sit back while we’re making it and sometimes I’ll go out and talk to students about the ice cream.”īalabuch said that the flavors cycle depending on what season it is, such as the pumpkin sweet cream flavor in the fall or honey sunflower seed in the spring and summer. “I did not think five years ago that I’d be making ice cream. “I had a friend who was one of the head cooks at Kerr and he hired me on to make the ice cream,” Grace said. Main producer of the ice cream, Jeremy Grace, known as the “Ice Cream Man” to many, said the job to head production on the ice cream sort of fell into his lap. Balabuch said they also make the ice cream in bulk, three-gallon containers for catered events. All of our extracts are very high quality Nielsen Massey extracts.”įrom there the ice cream is either served to students at Kerr Cafeteria as part of their meal plan, Balabuch said, or put into 5.2-ounce cups that are individually packaged and labeled, and sold for $1 at convenient stores and food courts across campus. For chocolate ice cream we’ll use a high-quality Dutch cocoa or extract. “We’ll put sugar on the strawberries and allow them to macerate all night. “After that let’s say we want to go for a strawberry ice cream,” Balabuch said. Production begins with a 14 percent milk fat dairy blend consisting of sugar, egg and vanilla extract as a base for all of the flavors. We then began developing our own flavors.”īalabuch said that the process in making the ice cream is done solely in Kerr Hall’s cafeteria once a week, but with increases in demands, plans to increase to three times a week have been put in place. “We purchased an Emery Thompson batch freezer and basically went into the ice cream business. “We went to this class in Florida where we did a week course on batch ice cream production,” Balabuch said. Scrappy’s, a UNT-produced ice cream, is served and sold exclusively on campus year-round, but production ramps up as demand increases in the spring and summer.Īn extensive production process and a multitude of flavors lend to the complete product that is served to students at dining halls, catered at campus events and sold at a college student-friendly price of $1 for a small cup.Īfter attending Ice Cream University with an assistant chef in 2012, Director of Resident Dining Peter Balabuch put together a plan to make an ice cream unique and exclusive to UNT’s campus. University of North Texas Libraries, UNT Digital Library, Ĭrediting UNT Libraries Government Documents Department.With the cold temperatures finally melting away, the demand for ice cream is heating up and convenience could be key for UNT students looking to cool off. A correlation between EIS and salt spray proof tests for the corrosion resistance of conversion coated aluminum alloys, oai/?verb=GetRecord&metadataPrefix=oai_dc&identifier=info:ark/67531/metadc685487 International Image Interoperability Framework (IIIF)
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