Kevin Vickery, a junior at HHS, was on a team of five that created a flavor called "Campfire Delight" as the culmination of Ice Cream University, a program through TIC Gums in White Marsh.
The six-week course provided an understanding of scientific principles like how ice crystals form, plus education about food products, packaging and marketing, according to TIC, which manufactures products that affect the texture of food.
"This is a great opportunity to expose students to the field of food science and possible career paths within the industry," Tim Andon, who led the course, said. Andon is the business development manager at TIC Gums and an alumnus of Cornell University, according to a statement from TIC.
It took place on Saturdays and involved 17 juniors, according to WBAL TV.
Each week, students made two batches of their ice cream, trying to perfect the flavor, with guidance from Andon and Cornell University professors, The Bellarion reported.
Students were put to the test on April 5 as a panel of judges that included representatives from Harford County Public Schools, TIC, Cornell and Broom's Bloom sampled their creations.
The winning entry—Campfire Delight—was made by Vickery, Monica Richmond of Eastern Tech and Sarah Ermatinger, Shayla Graves and Rebecca Jones of Bel Air High School, TIC reported.
The team added chocolate-covered pretzels to its marshmallow-flavored ice cream, which was mixed with chocolate, vanilla and a caramel swirl, Ermatinger told WBAL.
"Our ice cream is a modern interpretation of a s’more," a team representative said in a pitch for Campfire Delight; the team had to market its flavor in addition to creating it. "Since it is a classic treat, we think this is a good flavor for any demographic."
Campfire Delight will be produced and sold in early May at Broom's Bloom Dairy, located at 1700 South Fountain Green Road in Bel Air.
According to The Bellarion, other flavors in the competition included honey pear, jalapeño French vanilla and tropical fruit.