Scooping up a cool treat for more than 20 years — Buck's celebration draws crowd

by Sean O'Brien, posted Oct. 26, 2009

Chilly temperatures did not stop MU students from standing in line for $1 ice cream and Tiger Tail brats. An estimated 1,400 people helped celebrate Buck’s Ice Cream 20th anniversary on Oct. 15. A number of activities, such as rides with the Missouri Mule Team, visiting with Truman the Tiger and, of course, ice cream, were available at an ice cream social outside of Eckles Hall.

	Above, Truman the Tiger helps scoop ice cream at Buck’s 20th Anniversary Celebration on Oct. 15. Tiger Stripe ice cream in the making. — Photos courtesy CAFNR Office of Communications.

Richard Linhardt, coordinator of dairy research operations, reported that Buck’s made $1,100 in ice cream sales at the event, even at the special reduced price.

“The 20th anniversary event was considered a success as it spotlighted Buck’s history and the ice cream research being done at MU,” said Randall Mertens of CAFNR communications

History of MU Dairy Research

Dairy chemistry lab, where the dairy research was done at MU in the early 1900s.

 

 

 

During the early 1900s, dairy researchers at MU provided the school's cafeterias with dairy products, such as milk, butter, cheese and ice cream. The dairy was located on campus and the cows were housed outside of what is now Eckles Hall. The dairy plant also was home to Carlotta, the world-record awarded dairy cow who produced 15,725 pounds of milk in one year, well above the average 4,000 pounds per year at the time. MU stopped selling its dairy products in 1972 when the dairy plant was closed due to economic problems.

Buck’s history and the revival of dairy research started in 1989 by two MU alumni, Wendell and Ruth Arbuckle, who were involved in the ice cream and dairy research industry. The Arbuckles financed the continuation of ice cream research at MU and established Buck’s Ice Cream Place.

Buck’s still serves as the university ice cream parlor, as well as a laboratory for dairy research. This research has lead to the distinct texture and varied flavors of Buck’s ice cream.

“Our ice cream has less air,” said Robert Marshall, previous professor of dairy and ice cream research. “This creates a thicker texture and a more concentrated flavor.”

Introduction of Tiger Stripe

Marshall was also one of the co-creators of Tiger Stripe ice cream, a flavor original to Mizzou.

“We knew that we needed a signature ice cream flavor that wasn’t conventional,” Marshall said. Marshall, along with Professor Dean Shelley, used the MU mascot to create Tiger Stripe ice cream.

Tiger Stripe ice cream is gold-colored French vanilla ice cream mixed with dark Dutch chocolate to get the “stripe” feature. This flavor has become the most popular that Buck’s offers, and is now a staple at many MU events, such as Tiger Walk.

Buck’s hours of operation are from noon to 5 p.m. Monday through Friday and on Saturdays until homecoming.

For more information, visit Buck’s Web site: http://bucks.missouri.edu/

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