Ben & Jerry’s: Pilgrimage to the Sweetest Place on Earth

| April 14, 2010 | 2 Comments
  • 2 Comments

Ben & Jerrys Waterbury Factory
Outside Ben & Jerry’s Waterbury Factory

I have a confession to make. When I first saw an invitation in my inbox to take part in a “VIP ice cream experience” at Ben & Jerry’s HQ in Burlington, VT, I thought it was a prank. I mean, really? Taste-testing all the new flavors, meeting the Flavor Gurus behind all the tasty, frosty treats, and (gasp) even creating my own?! Pinch, pinch. Too good to be true.

Lucky for me (maybe not so lucky for my girlish figure), it wasn’t a prank at all. My wildest ice cream dreams were about to come true.

Ben & Jerry's Vermonster
Vermonster: 20 scoops of ice cream, 4 bananas, 4 ladles hot fudge, 3 chocolate chip cookies, 1 chocolate fudge brownie, 10 scoops walnuts, 2 scoops of your 4 favorite toppings, lots of freshly whipped cream

Joined by a scant dozen of fellow blogging cohorts, I arrived into fresh-aired Burlington, was greeted with a B&J goodie bag (can you say Pint Cozy?!), and braced myself for what was going to be an aggressively delicious next few days.

We arrived at the Waterbury Factory, nestled in the heart of the Green Mountains, and met veteran tour guide, John Hamerslough (Favorite Flavor: Dublin Mudslide). We watched the company history movie in the Cow Over the Moon theater, learned about how Ben Cohen and Jerry Greenfield became friends because they were “the two slowest, fattest kids in gym class,” got to observe the factory floor at work, and listened to employees talk about how this little Vermont scoop shop turned their sights on changing the world with Peace, Love, and Ice Cream.

Ben & Jerry's Milk & Cookies
Milk & Cookies

Ice Cream for Breakfast

Shortly after the factory tour, we were whisked into a conference room, and got down to business — the business of delighting our tastebuds with Ben & Jerry’s 2010 New Flavors:

1) Boston Cream Pie: Boston Cream Pie Ice Cream with Yellow Cake Pieces, Fudge Flakes & Swirls of Pastry Cream
2) Dulce Delish: Rich Caramel Ice Cream with Dark Caramel Swirls
3) Mud Pie: Chocolate & Coffee Liqueur Ice Creams Swirled Together with a Chocolate Cookie Swirl
4) Peanut Brittle: Peanut Brittle Ice Cream with Peanut Brittle Pieces & a Caramel Swirl
5) Milk & Cookies: Vanilla Ice Cream with a Chocolate Cookie Swirl, Chocolate Chip & Chocolate Chocolate Chip Cookies

Limited Batch:
1) Hannah Teter’s Maple Blondie: Maple Ice Cream with Blonde Brownie Chunks & a Maple Caramel Swirl
2) Flourless Chocolate Cake: Chocolate Ice Cream with pieces of Flourless Chocolate Cake and a Chocolate Frosting Swirl (currently available only at Walmart)
3) Chocowlate Chip: Fair Trade Certified Vanilla Ice Cream with Fudge Cows (Scoop Shop only)
4) Snickerdoodle Cookie: Buttery Ice Cream loaded with Snickerdoodle Cookies

Laure Lane and Andre Ouellette
QA: Laure Lane and Andre Ouellette

Laure Lane (FF: Mint Chocolate Cookie) & Andre Ouellette (FF: Brownie Batter) from Quality Assurance showed us how they make sure each pint has just the right amount of chunks and swirls and even crosscut a sample pint for us to take a look.

Ben & Jerry's Hannah Teters Maple Blondie
Hannah Teter’s Maple Blondie: showing off evenly distributed chunks and swirls

And then we dug in.

I’m pretty excited to say that I think I’ve found myself a new favorite flavor! Milk & Cookies is the ultimate Cookies n’ Cream-lover’s fantasy. It’s a sweet cream vanilla base that is just riddled with cookie goodness. No digging around for the good chunks in this pint. They’re everywhere! It’s brilliant.

Hannah Teter’s Maple Blondie, named after VT’s very own Olympic medalist, snowboarding darling, was a sleeper hit. The maple ice cream isn’t too cloying; it tastes sweet and wholesome, with some badass chewy blondies to shake things up.

Peanut Brittle was also a pleasant surprise, with a base that tastes akin to salted caramel, and a nutty, brittle crunch. We learned later, after chatting with Marketing, that “Peanut Brittle” was almost called “Peanuts Envy,” which would have shifted this flavor up a few notches on the favorite scale, obviously.

And finally, after all the buzz on the food wire about the fabled limited edition Flourless Chocolate Cake, we finally got our grubby little blogger hands on a pint! If you are a dark chocolate lover, you will fall hard for this pretty young thing. It is beyond decadent. Rich rich dark chocolate ice cream, with chunks of flourless chocolate cake (similar to fudge brownie chunks, but less chewy, more like chilled truffle), and swirls of chocolate frosting throughout (swoon!). A little goes a long way with this flavor.

Ben & Jerry's off the line
Off the line

Along with the brand spanking new flavors, we also got to experience the awesomeness of what is known as ice cream “off the line.” Once you’ve tasted ice cream off the line, it’s hard to imagine anything better. It is freshly made, snagged from the factory line before it has a chance to make it to the deep freezer, and is exploding with glorious butterfat flavor. The consistency is like a super premium, melty, frozen custard Blizzard. It has inspired me to develop the willpower to let my ice cream sit out for a bit when I’m eating it at home…that, or remember to 10 second nuke it before scarfing.

Ben & Jerry's Flavor Gurus
Flavor Gurus: Peter Lind, John Shaffer, Eric Fredette

Inside the R&D Kitchen

And now, for my favorite part of the trip, meeting the Flavor Gurus behind it all! This trio of tie-dyed genius are responsible for wonders such as Cookie Dough Ice Cream (true story, Peter Lind, there on the left actually used to work at Rhino Bakery, where Ben & Jerry’s still sources all their cookie dough, and was at the forefront of figuring out how to move from hand-making the flavor to putting it in pints), Chubby Hubby, and all of this year’s new flavors.

We were invited to create our own flavors with the chefs!

I had been dreaming up my ultimate flavor for weeks…and had my heart set on an homage to SF, if you will: a Salted Caramel Ice Cream base, with Swirls of Fig Jam, and Chunks of Chewy Blondies. I even had a name for my masterpiece. Are you ready for it? “Can You Fig It?” I know, awesome.

Alas, the ice cream gods were not smiling down upon me, and it was a bust. Not a fig was to be found in the Ben & Jerry’s R&D kitchen. Utter sadness. Mental note, next time, must bring own fig jam to the party. I’m not gonna lie, I’m tempted to purchase an ice cream maker just to actualize this fantasy of mine, because now I have a killer craving for something that only exists in my mind.

Ben & Jerry's bloggers
Geeking out. Oh, food bloggers.

Since my hopes and dreams of flavor stardom were squashed, I regrouped and came up with Choc-Work Orange: a creamsicle-like base (comprised of the standard vanilla based pumped up with 8 milligrams of speckled vanilla and orange extract), copious amounts of chocolate cookie and brownie chunks, plus a fudge swirl.

Other inspired flavors created by fellow bloggers included a Lemon Drop-inspired number with a summery lemon cream base, raspberry swirl, and blondie chunks, as well as a Sweet and Spicy flavor with cinnamon ice cream, a pinch of ancho chile, maple blondie chunks, pecans, and caramel swirl.

Oh man, what an experience. I’ll be dreaming of chunks and swirls for days to come. If you found yourself in Ben & Jerry’s R&D Kitchen, what would you make?

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5 Fun Flavor Facts:

Stephen Colbert’s AmeriCone Dream, made with nutty waffle cone pieces, almost never made it — Colbert took issue with the flavor (“That doesn’t work for my character…I don’t waffle.”)
• Snoop Dog keeps calling for his own flavor. Gin N’ Juice, anyone?
• In honor of the Simpsons movie premier, Duff & D’oh-Nuts was created — comprised of chocolate and cream stout ice creams with chunks of glazed chocolate doughnuts.
• Ben & Jerry’s have been known to wear their political views on their pint sleeves, and in September 2009, renamed Chubby Hubby to Hubby Hubby for the month to celebrate the freedom to marry.
• On April 19th (Patriots Day in Boston), Ben & Jerry’s will be giving away free samples of their new Boston Cream Pie flavor in three of their Boston Scoop Shops (Prudential Center, Newbury Street shop, & Park Plaza Shop) from 10am to 12pm, while supplies last. The ice cream is coming, the ice cream is coming!

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About the Author ()

Stephanie Hua is the creator of Lick My Spoon, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. Stephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine. Stephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on Facebook and @lickmyspoon.
  • Lulu

    I grew up in Vermont and remember going to the original B&J’s scoop shop in the former gas station. We used to buy factory seconds by the 6-pack directly from the creamery co-operative in St. Albans where they source their milk. In other words, I have a deep fondness for B&J’s ice cream. Earlier this week I was so sad to see that Cherry Garcia, one of the best ice cream flavors ever made, is currently made with high-fructose corn syrup. I’m sure that back when they were bought by Unilever, I should’ve given up my illusion that it was a authentic food from the place where I grew up, but 10 years later, the HFCS finally killed it.

  • http://lickmyspoon.com Stephanie Im

    Hi Lulu, your comment about high-fructose corn syrup got me thinking so I dropped a line to the folks over at B&J’s to see what was up about using HFCS. Here’s what they said:

    “Ben & Jerry’s has worked to eliminate the use of high fructose corn syrup in its pints over the past year. The cherries in Cherry Garcia did use to contain HFCS, but this has been phased out. There may still be some pints on the shelf containing this ingredient, but the pints that are manufactured today do not include HFCS.”

    so…the Cherry Garcia today may acutally be even more authentic than what you had growing up ;)