It’s Always Creamery Weather — But Especially Right Now
I’m the type of guy who will eat Creamery ice cream outside in late January—I just love it that much. But days like today, when it’s supposed to be 98 in University Park, certainly seem like more ideal ice cream weather. So the timing was perfect this week for Pittsburgh Post-Gazette food writer Rebecca Sodergren to share her personal connection to the Berkey Creamery, as well as some facts even I didn’t know. Like a lot of alumni, I always wondered why the Creamery didn’t make its ice cream more readily available outside State College; the very good reason, as it turns out, is that it doesn’t want to compete with its own graduates.
The piece also features the official Creamery recipe modified for home use. As Sodergren writes, “I didn’t think it tasted exactly like the Creamery’s. But it sure is good.” I imagine I won’t be the only one sampling the real stuff this weekend.
Ryan Jones, senior editor