Four teams of teens from Harford County, Md., spent the spring sweating over scientific principles including emulsions, osmosis, specific gravity, freezing point depression, overrun calculation, ice crystal formation and statistical know-how for tracking and maintaining quality. Sound dreadful? It wasn’t, as these are the principles behind manufacturing ice cream. The teams’ final project included designing a flavor for sale at local ice cream shop Broom’s Bloom Dairy. That concoction – crunchy caramel chaos, was “wildly popular,” the shop’s proprietor, Kate Dallam, told the Baltimore Sun.
A new student-created flavor will debut each month.