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Wingard's Market now carries Clemson's Best Gourmet Ice Cream

June 28, 2018

Lexington, SC - Wingard's Market in Lexington has chosen to carry a unique gourmet ice-cream that's not only delicious, it will put a little tiger in your tummy too! Wingard's is the first location in the Midlands among a growing list of businesses now selling the wildly popular CLEMSON’S BEST™ Gourmet Ice Cream, made with ingredients from local farms and so sought after that retailers say it flies from the freezer.

 

Four South Carolina farms have joined the university to provide a Certified South Carolina-grown product and a true taste of home. Holstein cows from Hickory Hill dairy in Edgefield supply the milk; Titan Farms in Ridge Spring grows the peaches; Yon Family Farms, also in Ridge Spring, provides pecans; and strawberries come from McLeod Farms in McBee.

 

Currently, Wingard’s Market on North Lake Drive in Lexington is the lone Midlands retailer. Farm markets and gourmet food shops in Aiken, Edgefield, Ridge Spring, Newberry, North Augusta and Augusta (Ga.) also sell Clemson’s latest dairy brand.

 

Ingles is the first regional supermarket to carry CLEMSON’S BEST™, easily recognized by its school-colors label. Pints are available in 107 stores throughout South Carolina, North Carolina, Georgia and Tennessee. Negotiations also are underway with Kroger, Lowes Foods and Bi-Lo, already a big supporter of the Clemson Tigers, particularly in the Upstate.

 

Brand officials also continue working with private-label retailers that already sell Clemson Blue Cheese, the university’s first dairy product. It has developed a tremendous fan base since 1941, when Professor Paul Miller discovered the Stumphouse Tunnel near campus created the perfect environment to age cheese.  It, too, is available locally at Wingard’s.

 

For the university’s newest gourmet product, small-batch ice cream maker Greenwood Ice Cream worked directly with the university to handcraft four Southern flavors. One is vanilla “but not just any vanilla,” said Hickory Hill’s Watson Dorn, whose Holstein cows produce milk ultra-rich in butter fat for Clemson Blue Cheese. “Don’t expect anything skinny under the lid, though —  just a spoonful of good from some of The Carolinas’ best farmers.”  Hickory Hill Milk also is non-homogenized, a rare find these days and a nostalgic return to times when a thick layer of cream rose to the top of each bottle.

 

That’s what also makes the new vanilla confection “an unbelievably creamy, nostalgic ice cream like Grandma made,” Dorn said. “Our butterfat is rich, sweet and pure dairy. No bull.”  CLEMSON’S BEST™ ice cream is 16 percent top-notch cream. A 2/3 cup contains 210 calories. That’s 690 calories per pint and worth every one of them, fans say.

 

Other flavors include Caramel Butter Pecan, Peaches and Cream, and Strawberry Shortcake.    

 

Ten percent of the proceeds from CLEMSON’S BEST™ fund student-related learning, scholarships, internships, research and campus programs in the College of Agriculture, Forestry and Life Sciences.

 

For more information, visit http://www.clemsonsbest.com.

 

 

 

 

 

 

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