On the University Of North Texas campus in Denton, officials made a controversial decision for the fall semester: Switch out Blue Bell ice cream for in-house, freshly made ice cream using a machine that can pump out 44 quarts of the dessert in just 10 minutes.
The man behind the ice cream is sous chef Jake Gravley, who sees a college cafeteria as a world of possibilities.
“You look around and you start to see stuff and you start pairing it up in your mind like, ‘Wow, I could actually use some of this left over cobbler, I can use some of these cookies,’” Gravely told CW 33 News.
Gravely has covered the basics like vanilla and chocolate, but has also made some funky creations.
“I’ve done chocolate covered avocado ice cream. I did a honey sunflower seed ice cream. I did a margarita ice cream,” he said.
On Tuesday, Gravely let CW 33 News reporter Daniel Novick peruse the cafeteria and pick out various ingredients. Novick first stopped by the cereal section for some Cinnamon Toast Crunch, then headed over to the condiments for the peanut butter. Novick ended at the dessert table with apple pie and chocolate cake.
Milk, sugar, eggs and vanilla extract were combined to make the ice cream and then at the very end the other ingredients were added.
After 10 minutes of mixing and freezing, the “Daniel Novick Ice Cream” was ready to be served. Gravely’s verdict: “I would buy this at the store,” he said.
