The renovation of Stocking Hall has forced a halt to the production of Cornell’s famous ice cream. Once the supply of Cornell Dairy ice cream runs out during the spring semester, the relocated scooping station in Trillium Express will begin serving Premium Perry’s Ice Cream.  

Cornell food science students have spoken, and their choice for the next ice cream flavor to be showcased at the Cornell Dairy Bar will be “Slammin’ Yamz.” The culinary concoction with a vanilla ice cream base, includes yam puree, molasses, cinnamon and nutmeg, with a marshmallow swirl.

The new flavor that will be sold in the spring contains beta-carotene and fiber. The contest required that the ice cream must be relatively healthy, with less than 4 percent fat.