The place: When I decided to explore the best ice cream in my home state of Connecticut, it was obvious where I’d have to start. The UCONN Dairy Barn is the retail branch of the University of Connecticut’s Creamery, which has been researching and educating on dairy-related matters for over a hundred years. They know what they’re doing here.
The Ice Cream: Rich, creamy, and served in densely packed 8-oz scoops. Their specialty is the Jonathan Supreme: vanilla ice cream with chocolate covered peanuts and peanut butter swirls. It’s tasty, but requires a bit too much chewing for my taste. (I like ice cream that I don’t have to work for.) They have one of my favorite vanillas – and therefore an excellent chocolate-chip and oreo – and an even better assortment of fruit & cream flavors. The chocolate is dark, intense, and best plain – the flavors with anything added just seemed excessive. A two scoop cone is just under $4, and they also offer a range of sundaes, occasional cheeses, and free-range eggs.
Cow proximity: High. I judge ice cream places by what I think of as the point test: I know I’m going to like them if when I ask where the ice cream is made, they can answer by pointing towards their machines. Here pointing isn’t even necessary – you can watch the ice cream being made while you eat. You can also go a few barns down to watch the cows being milked or fed. If you need to know exactly where your dessert comes from, this is the place.
Off route 195 in Storrs, CT. 860- 486-2634.
Open all year, hours are 11-8 in the summer.
Score: 5/ 5 cows.