During his campaign visit to Penn State in March 2008, President-Elect Barack Obama toured some of the University's agricultural facilities, and even fed a calf.

Photo Credit: Steve Williams

Year Taken: 2008

A decadent spoonful of "BaRocky Road" -- a rocky road or tin roof sundae flavor, vanilla ice cream with chunky add-ins such as peanuts, brownies, candy and chocolate swirl -- is inspected at Penn State's Berkey Creamery before being packed in dry ice and hand-delivered to Washington, D.C., for the 2009 Pennsylvania Inaugural Gala celebrating Barack Obama's presidential inauguration.

Photo Credit: Steve Williams

Year Taken: 2009

A cross-cut of Obama White House ice cream -- a vanilla flavor -- shows off the large chunks of maraschino cherries inside the carton.

Photo Credit: Steve Williams

Year Taken: 2009

Cartons of all of the Penn State creamery's flavors of ice cream and frozen yogurt are cut in half and inspected for air bubbles or settling of ingredients, to ensure that each bite offers a representative taste of the chilly dessert.

Photo Credit: Steve Williams

Year Taken: 2009

Naomi Minarchick, a staff assistant at the Berkey Creamery, holds two half-gallon cartons of BaRocky Road, printed in Penn State's signature blue and white colors. Penn State's Department of Food Science teaches an annual Ice Cream Short Course and Ice Cream 101 class each January to educate ice cream professionals and enthusiasts alike on the magic of ice cream, "from cow to cone."

Photo Credit: Steve Williams

Year Taken: 2009

Bob Rosenberry, lead dairy products processor, samples a three-gallon tub to make sure the ice cream's consistency and taste are correct.

Photo Credit: Steve Williams

Year Taken: 2009

BaRocky Road is packaged on the University creamery's in-house production line. Containers of the soupy mixture are placed in deep freezers set at -30 degrees Fahrenheit, to be frozen firm in preparation for the trip south. The Berkey Creamery is the nation's largest and oldest continually operating on-campus creamery, open since 1865.

Photo Credit: Steve Williams

Year Taken: 2009

Dry ice and plastic packaging encase a pallet holding 120 gallons of the inaugural-themed ice cream flavors. Todd Gantt (right), the ice cream maker at the Berkey Creamery, and Sam Shawver, who makes cultured dairy products, secure the containers for the nearly 140-mile trip to the nation's capital.

Photo Credit: Steve Williams

Year Taken: 2009