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UConn Magazine is produced in print three times a year, in January, May and September.

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We All Scream!

Creamery Operations, 1951

This photo of students processing ice cream at The Creamery predates the opening of the Dairy Bar in 1955, says Sara Putnam, director of communications at the College of Agriculture, Health, and Natural Resources. UConn has been processing milk in one way or another since the early 1900s.

Recently the Dairy Bar released two limited flavors: Avery Point Coastal Crunch, a blue-tinted vanilla with chocolate chips and graham cracker swirl in honor of the campus’ fiftieth anniversary, and the Senior Scoop: Berry Happy Husky, black raspberry with dark chocolate chunks and raspberry swirl.

How do you decide which chocolate chip is the best?
Taste tests with students of course. See how it’s done.

Discuss

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