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News from Hard Work U.

COLLEGE OF THE OZARKS
POINT LOOKOUT, MO 65726
(417) 690-2212
FOR MORE INFORMATION
ELIZABETH ANDREWS HUGHES
PUBLIC RELATIONS

April 26, 2013

SUBJECT: COLLEGE OPENS NEW ICE CREAM PARLOR FEATURING ICE CREAM MADE FROM FRESH CREAM VIA THE CAMPUS DAIRY

College CreameryI scream; you scream; we all scream for ice cream! The old adage may have new meaning with the signature, fresh Nettie Marie’s Homemade Ice Cream coming out of the College Creamery in The Keeter Center at College of the Ozarks.  The new ice cream parlor is officially open and serving up ice cream classics chocolate and old-fashioned vanilla, as well as specialty flavors such as “Bobcat Crunch,” which features oatmeal cookies, toasted almonds, pecans, and white chocolate chips.

“The love of ice cream is practically universal,” says Keeter Center Executive Chef Robert Stricklin. “For several years, the College has been making its own ice cream, which has been tremendously popular with campus visitors.  There is no better way to tell the ‘Hard Work U’ story than with the sweet frozen dessert, made completely by students.”

A space in the lobby of The Keeter Center has been renovated to invoke the nostalgia of the ice cream parlors of yesteryear.  Individuals interested in trying Nettie Marie’s Homemade Ice Cream can purchase a scoop—or two, or three—of the delicious cold dessert made from fresh cream and all natural ingredients.  Sorbets, such as “Blueberry Basil,” are also served as part of the Creamery’s 12 featured flavors.  For those who feel a little adventurous, the “Black Cow” flavor may do the trick.  Black Cow’s swirl of root beer sorbet and vanilla bean ice cream brings a new flare to the traditional root beer float.

Interestingly, a biblical theology major has been assigned as student leader over ice cream production, and the student, Justice Knight, couldn’t be happier. “I would never think that [making ice cream] would be something I would do daily and love doing, but I feel blessed that I was chosen for this job,” Knight said.  She is responsible for coming up with the basic idea of the “Bobcat Crunch” recipe but is quick to add that it took many to perfect the concoction. 

The process of making the special ice cream begins before the sun rises, when College of the Ozarks students milk 60 Holstein, Guernsey, and Jersey cows at the W. Alton Jones Campus Dairy.  Once the milk is collected, students pasteurize, bottle, and deliver it to The Keeter Center, where another group of hard-working students turn the farm-fresh cream into Nettie Marie’s Homemade Ice Cream, named in honor W. Alton Jones’ daughter Nettie Marie. Farming and the use of farm-raised products has always been a part of the College’s 106-year heritage that allows students to work, instead of pay, for their education. Students serve Nettie Marie’s Homemade Ice Cream 10 a.m.-8 p.m., daily.  For more information, please call (417) 690-2146.

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