The Cornell Daily Sun (https://cornellsun.com/tag/ice_cream/)
Cornell Dairy will debut its limited-edition flavor “Cosmos Swirl,” a chocolate-based flavor with marshmallow swirl and white chocolate chips, in honor of the Johnson Museum’s 50th anniversary.
The mix of the sprinkles and the frozen sweetness left me in awe. Being my first ice cream cone of the season, I couldn’t have gotten off on a better foot. I felt the endorphins running through my veins. With each lick I got a different taste of summer, with my mind racing through the memories I have made here in years before.
Going on throughout the month of March, Cornell Dairy is sponsoring a “golden cow” contest, in which five winners will receive a personal tour of Cornell Dairy, a lifetime membership to the Cornell Dairy co-op and 25 “dairy dollars” to spend at the Dairy Bar.
Under new owner Kevin Sullivan, Purity Ice Cream Shop has implemented new menu options including burgers and fries while offering its usual renowned ice cream treats.
Cayuga Creamery, located inside the Dewitt Mall, has been my go-to stop for an ice cream fix every time I’ve been out and about in Ithaca. This quaint parlor resides right in the corner of the mall, inside a little nook overlooking Buffalo Street and Dewitt Park.
Based in Interlaken, NY, their Ithaca location opened up in late 2020. Their original location has been praised immensely for their ice cream quality, designated a must-try in multiple articles. They house over 200 flavors total, but rotate around 30 flavors at a time in the shop.
Walking into this little ice cream boutique, you may find yourself stuck choosing between creatively named and delicious sounding flavors. I could sit and try their ice cream flavors for hours, and when you get the chance to go, I’m sure you will, too; hopefully this guide gives you some direction in your final choice.
With that being said, here is the Cayuga Creamery flavor you should buy, according to your major:
Animal Science: Try out the Purple Cow flavor!
Significant changes need to occur to move towards an anti-racist society. One small, but impactful, step we all can take is to support Black owned businesses. According to a study by the Stanford Institute of Economic Policy Research, Black owned businesses have not only had a more difficult time accessing capital, but they have been disproportionately impacted by the COVID-19 pandemic. The Washington Post noted the “number of working Black business owners fell 40 percent amid coronavirus.” As many small, Black owned businesses are struggling, it’s important to seek out and support them now and in the future. Numerous Black owned plant-based restaurants exist throughout the country.
In the early 20th century, 3,500 gallons of milk, which was purchased from local farmers, would be ready for packaging each day. At the Cornell Dairy Bar of 1928, customers had two flavor options: white, with no added flavor, or a chocolate mix.
In my last column, I wrote about my adventures at Dilmun Hill Organic Farm, a student-run farm that practices sustainable agriculture on Cornell University’s campus. That afternoon, my friend (and a student farmer at Dilmun) Teddy Matel introduced me to the paw-paw, scooped me wild-bee honey and gifted me a batch of their produce. We left Dilmun on a mission: To make a delicious meal of out these ingredients — and, more broadly, out the terroir of New York.
Now, 22 years later, as an homage to this piece of Cornell lore, the Cornell Dairy Bar has brought back their seasonal fall flavor: Clocktower Pumpkin; a pumpkin-based ice cream with cinnamon and nutmeg seasoning. It’s like pumpkin pie without the crust. Available at the Dairy Bar, it’s the bright orange flavor; you can’t miss it.
Making ice cream is a precise process. It requires students to not only know the ins and outs of making ice cream but also and the science behind the entire process.