For the second consecutive year, the premium craft ice cream flavors created in the annual UMass Amherst Food Science-Herrell’s Ice Cream & Bakery Ice Cream Product Development Competition were each so luscious and innovative that Herrell’s vows to produce and sell all four of them at its popular Northampton store.
Coming out on top was Brown Butter Miso Caramel, painstakingly created with made-from-scratch caramel and brown bits of cooked butter, cutting the buttery fat with nonfat dried milk and punctuating the flavor with hand cut chunks of dark chocolate.