Imagine kicking off a monumental birthday bash with something as delightful and indulgent as a custom ice cream flavor – that's precisely the sweet treat Brigham Young University (BYU) has whipped up to mark its 150th anniversary, and it's bound to leave you craving more details!
No grand celebration feels truly complete without the classic duo of cake and ice cream, and in anticipation of its sesquicentennial milestone – a fancy term for the 150-year mark – BYU has ensured the dessert side of things is handled with flair.
Established on October 16, 1875, as Brigham Young Academy, the university is set to officially hit that impressive 150-year threshold this Thursday. To commemorate this historic occasion, BYU's culinary wizards have unveiled a fresh ice cream sensation: 150 Swirl.
This innovative flavor, blending white chocolate brownie and blue mint ice creams, kicked off its development process right at the tail end of last year. But here's where the creativity really shines – crafting a standout ice cream isn't just tossing ingredients together; it's a meticulous journey that demands dedication.
As BYU's executive chef, John McDonald, shared with the Deseret News, 'We take flavor innovation very seriously. We genuinely do.' The team began by distributing a survey to around a couple hundred students, professors, and staff members, gathering their input on ideas and preferences.
Over the following two to three months, BYU's Culinary Support crew sifted through the survey's top picks and experimented with roughly a dozen prototype flavors. This phase involved sourcing the perfect ingredients – think premium chocolate, ripe bananas, and more – to ensure everything tasted just right.
The prototypes then underwent taste testing by student workers at the Culinary Support Center. Based on their feedback, some flavors were tweaked and refined, as McDonald explained.
'Occasionally, they flop,' he admitted. 'What works in a small test batch might not scale up as expected. Flavors can lose their punch, or add-ins like chunks of candy might not distribute evenly, forcing us to rethink and revise.' This highlights an important lesson for beginners in food innovation: scaling recipes requires careful adjustment to maintain quality.
After these rounds of testing and adjustments, the top contenders were presented to a panel of 20 students and department heads for ranking.
From there, the field narrowed to five finalists. Yet, the committee reconvened and found themselves still searching for that elusive 'wow' factor. They sought a flavor that truly embodied BYU's spirit, something iconic.
During a drive home, inspiration struck McDonald. He brainstormed a swirl-style ice cream – a first for BYU – drawing on beloved campus favorites.
'As you can imagine, our mint brownie options are massively popular here,' he noted. 'So, I envisioned a twist featuring white chocolate ice cream swirled with blue mint, incorporating brownie bits, caramel pieces, and a nod to cookies.' The committee adored the concept, deeming it the perfect match.
Interestingly, some of the runner-up flavors from the rankings might resurface at the creamery down the line, like Huckleberry Chocolate Truffle and Cougar Tail, adding a layer of anticipation for future treats.
But here's where it gets controversial – is it fair to tease fans with limited-edition flavors that might never return? Many would argue that exclusivity builds hype, but others lament the disappointment when a favorite vanishes. What do you think: does this strategy enhance the experience or just create unnecessary longing?
Delving into BYU's ice cream production sheds light on the behind-the-scenes magic.
With 150 Swirl finalized, production shifted to the BYU Culinary Support Center, the hub where every scoop from BYU Creamery originates.
Equipped with two freezing barrels, the center has the capacity to churn through 150 gallons of base mix, yielding 300 gallons of finished ice cream hourly.
'We rarely operate at full throttle,' dairy manager Benjamin Boone clarified. 'The mix-ins can't keep pace, and we prioritize generous chunks of candy for that ultimate texture.'
In a typical day, they process 600 to 800 gallons of mix, expanding into about 1,500 gallons of ice cream.
This routine happens four times weekly, resulting in a total output of 4,500 to 7,000 gallons per week.
Graham Canyon reigns as the undisputed top seller 'by a landslide,' per Boone, with Cookies and Cream and Chocolate Chip Cookie Dough claiming the next spots.
Introduced in 2011, Graham Canyon's fame has steadily climbed each year, Boone remarked.
Most flavors get batched every three to four weeks, but the heavy-hitters like Graham Canyon (produced three to four times monthly) and the cookie-based duo (two to three times) are churned more frequently due to demand.
'It began in the top 10 but wasn't a standout,' McDonald recalled of Graham Canyon. 'Gradually, flavors gain traction through popularity,' he added, noting how trends evolve.
He also mused, 'You can't predict long-term winners until you've run them for extended periods. And we often see requests for flavors that fade away, only to return stronger when people rediscover them.' This evolution underscores how tastes can shift, perhaps influenced by nostalgia or social buzz.
Once packaged, the ice cream ships out to various Creamery outlets, ready for eager customers.
Reactions to BYU's 150 Swirl reveal its appeal.
Tanner Shupe, a pre-business major, swung by the Ninth Creamery with pals on Wednesday for his inaugural taste.
'It was fantastic,' he enthused. 'The mint, cookie dough, and brownie elements are all personal favorites, blending into a harmonious treat.'
He's already eyeing a second round.
Available only through next year, Shupe values its unique charm but wonders if it deserves a permanent spot.
'It's got that signature BYU blue, which could easily adapt for future uses,' he said. 'The novelty adds exclusivity, but I appreciate its representation of BYU's colors and quality – just like the university itself.'
And this is the part most people miss – in a world of endless flavor options, how do we decide what's truly 'worth it'? Is it the taste, the story, or the fleeting exclusivity? Should BYU commit to making 150 Swirl a staple, or keep it as a special anniversary gem? Do you agree with Shupe's take, or have you tried something similar elsewhere? Share your opinions in the comments – let's discuss whether limited flavors spark joy or just frustration!
