UNIVERSITY PARK, Pa. — Two overhead fans work to keep the ceiling-high rows of three-gallon ice cream tubs, crates of sherbet and boxes of cookie sandwiches frozen to perfection.
It’s minus 35 degrees inside the Penn State Berkey Creamery’s hardener room, where workers move back and forth in 15-minute shifts, wearing heavy winter coats and stepping in and out of a soapy puddle of disinfectant, making these prized possessions ready for consumption.
During a normal Penn State football weekend, 1,500 three-gallon tubs will be consumed, a testament to the quality of the product and the longstanding legacy of the Creamery.