Dairy Science Club members donned hair nets and white frocks for ice cream-making shifts Tuesday in Kildee Hall.

Each Wednesday from 10:45 a.m. to 1:15 p.m., club members sell the homemade ice cream outside Lush Auditorium in Kildee Hall.

Each eight-ounce cup of ice cream costs $1 and comes in seven flavors. This year, the club plans to make seasonal touches to the ice cream, such as mint ice cream for St. Patrick’s Day and red and green M&Ms for Christmas.

“People keep coming back because we have a quality product — especially for the price,” said Bill Rauen, senior in dairy science and co-chairman of the ice cream sales.

The club sells between 50 and 100 cups of ice cream per week, Rauen said.

More is sold when the weather is nice, but regulars come from all corners of campus to buy ice cream year-round, Lenz said. The club also sells more than 1,300 cups of ice cream during Veishea.

Leading up to Veishea, the group makes ice cream every day for two weeks, he said.

It takes six minutes for the machine to turn a half-gallon carton of 12 percent butterfat ice cream mix into enough ice cream to fill 15 cups, Rauen said.

“We buy a premium mix,” Rauen said. “That’s how you get your good taste.”

The ice cream is then emptied into a pail and mixed with crushed candy pieces.

On Wednesday, two club members scooped ice cream into cups while Mark Fisher, senior in dairy science, quickly unwrapped ten packages of frozen Reese’s Peanut Butter Cups and crushed them with a rolling pin.

Fisher said he got tired of cutting up candy piece by piece last spring and discovered through trial and error that a rolling pin got the job done faster, he said.

“If they’re thawed out, they’d just become mush,” he said. “If you grab one out of the freezer, they explode.”

The crates are stacked seven high in the Kildee Hall meat lab freezer, which is kept at 20 degrees below zero Fahrenheit — cold enough for ice to form on the freezer floor.

“It’s cold in there, believe me,” said Kris Saunders, sophomore in dairy science.

“Your shoes stick to the floor as you walk through.”

Saunders said she likes to help out on ice cream-making days because she gets to know other club members and because the ice cream sales fund many Dairy Science Club activities.

“You feel like you can actually take part in them because you helped raise money,” she said.

About a third of the club’s 60 members are not majoring in dairy science, he said.

The club takes two or three dairy-related trips a year, including its October trip to World Dairy Expo in Madison, Wis.

The club recently hosted a farm fun day and a dance during Ag Week, Rauen said.

“We’re one of the most active clubs on campus,” he said.