SW New Mexico News

Researchers at New Mexico State University (NMSU) have developed a new ice cream flavor to honor the institution's new president, Valerio Ferme. The flavor, named The Ferme Paradox, features caramelized pecans and biscotti mixed into creamy vanilla ice cream. This creation pays tribute to Ferme's Italian heritage and his connection to New Mexico, a leading pecan-producing state.

The ice cream was crafted by NMSU’s Center of Excellence in Sustainable Foods and Agricultural Systems (CESFAS), led by Sergio Martinez-Monteagudo. "This ice cream is wonderful, of course – but it’s much more than that," said Ferme. "It’s a brilliant way to showcase the incredible consumer-driven food science research being done in our College of Agricultural, Consumer and Environmental Sciences and to make hands-on learning fun and engaging for our graduate students."

Martinez-Monteagudo, an associate professor specializing in food bioprocessing, has been researching ways to improve ice cream quality while minimizing production waste. His work has received support from companies such as Blue Bell Creameries and Blue Bunny Ice Cream. He proposed the idea for the ice cream after Ferme was appointed by the NMSU Board of Regents last fall.

Initially suggested as an informal concept during a meeting aimed at raising awareness about CESFAS and its Food Science and Technology program, the idea gained traction when Dr. Omar Holguín, director of CESFAS, encouraged them to proceed with development.

A team comprising six graduate students from the Food Science and Technology and Chemical Engineering programs worked on formulating the ice cream over winter break. They tested eight flavors before selecting two finalists: The Ferme Paradox with pecans and biscotti, and another called Aggies ’n Cream featuring cookies-and-cream.

“We all preferred the ice cream with pecans and biscotti,” Martinez-Monteagudo explained. After finalizing the recipe, nearly 25 liters were prepared for a tasting event on February 6 at Gerald Thomas Hall. More than four dozen attendees sampled the ice cream during this event.

"If you work in ice cream, you know that it’s really hard to make a bad product," noted Martinez-Monteagudo. Despite expecting some leftovers after the event, he was surprised when none remained.

Looking ahead, Martinez-Monteagudo aims to bring The Ferme Paradox to market on campus within several weeks but emphasized that preparation will take time. “Right now people are excited and interested,” he said. “We’re working to get everything in order over the next month or so.”

In addition to honoring President Ferme through this project’s success thus far — including increased visibility for CESFAS — there may be opportunities for external collaborations related specifically towards developing formulations or analyzing products within potential new ventures involving interested parties like taxpayers wanting start-up assistance alongside consulting services offered directly via CESFAS itself.

“By making this ice cream we’re increasing our visibility,” concluded Martinez-Monteagudo.