The Creamery on Ninth created a new ice cream flavor called Churro Caramel Connection in celebration of BYU Belonging Week.
Belonging Week volunteers gave out individual tubs of the new ice cream on campus for the kickoff event on Sept. 30. The flavor was also featured at the wrap-up event on Oct. 4.
Brent Craig, BYU’s managing director of Dining Services, explained that the BYU Office of Belonging requested a new flavor to commemorate Belonging Week. BYU Dining Services agreed to the proposition.
After considering sample options, they decided on a churro flavored ice cream with cinnamon dust and a caramel swirl called Churro Caramel Connection.
“They came to us with a request ... something that could be unique and different for them,” Job Rodriguez, the director of Support Services for BYU Dining, said.
The creamery currently has about 25 flavors and frequently refreshes the options. They have limited time offers which are incorporated into the main rotation depending on popularity, Rodriguez said.
Recently, Cougar Tracks, Peach My Gospel, Lemon Berry Cheesecake and Chocolate Graham Canyon were introduced.
Brent Craig, managing director of Dining Services, explained that creating a flavor for a specific event is not typically done.
“We don't do this normally, but the Office of Belonging had a whole bunch of planned events for students,” Craig said. “They came to us and said, is this possible?”
BYU’s culinary team, directed by executive chef John McDonald, conducts research and finds ideas for new flavors.
Once an idea is formed, the culinary team works with the dairy processing team to create two to three different samples using a smaller ice cream machine. Students and staff from Dining Services then taste test the samples and fill out a survey for feedback, Rodriguez said.
“Flavor is definitely important, but we also look at color and appearance and things like that. And then when we decide on one, we just make the recipe much bigger,” Rodriguez said.
Brian Stauffer, general manager of Dining Services, said the process starts with milk and cream locally sourced from “holy cows” at a dairy farm owned by The Church of Jesus Christ of Latter-day Saints in Elberta, Utah.
Stauffer explained that liquid sugar, emulsifiers and other ingredients are used to create either a chocolate or vanilla ice cream base, to which inclusions and variegates are added. The ice cream is mixed in a 100 gallon industrial ice cream maker, then packaged and frozen.
“I think that one of the things that's unique about BYU creamery ice cream is that it is smooth, creamy ice cream, whatever we put into it. If you're playing your cards right with inclusions and add-ins, it's always going to taste delicious,” Craig said.
Craig added that he loves working in flavor creation and development because one of his passions is making homemade ice cream for his family on Sunday nights.
“This is such a fun job,” Craig said. “I just love it, and it's challenging. I like the challenge, it's fun to build new ideas.”
Craig said that Churro Caramel Connection was not sold in stores but could potentially become a permanent flavor. It could also come out yearly just for Belonging Week.
Benjamin Boone, dairy assistant general manager, crafted the churro flavor and said that they made 2,971 eight-ounce cups of Churro Caramel Connection for Belonging Week.
“I think we should make it a regular flavor,” Boone said.
Shana Clemence, Manager of Belonging Communications and Events/Engagements, said that the ice cream was a hit at their events. She hopes that Churro Caramel Connection will make a comeback next year.
“What we would love to see is for it to become a permanent belonging flavor,” Clemence said. “The response has been hugely positive, people have been asking us where they can buy it.”