Kosher students may soon be able to sample a new flavor of the university’s renowned ice cream for every day of the month with the introduction of five new varieties and the news that Dining Services is in talks with Maryland Hillel to make the ice cream kosher.

There has been debate over the years about whether the university’s ice cream is kosher or not, but the answer is ambiguous, at best.

While, technically, the ingredients used in the ice cream do not defy any kosher laws, the university does not hire a rabbi to oversee the process, which is required for all kosher products. For this reason, the packaging on the half-gallon containers is not labeled with a kosher symbol.

This may soon change, however. Jeff Russo, the head bakery chef at the university, is currently meeting with staff from Maryland Hillel to discuss the possibility of adapting the ice cream for the kosher meal plan available at Hillel.

“We’ll have to make some changes to make that happen, but things are looking good,” Russo said.

While formerly operated by people within the agriculture school, the bakery staff of Dining Services is now responsible for the production of the ice cream.

“We’re continuing a tradition and just trying to bring it forward,” Russo said.

Maryland ice cream is extremely popular among the students, staff and community alike. More than 25,000 gallons are produced annually, equaling approximately 375,000 scoops.

The five new flavors — complete with kitschy university-themed titles, including Final Exam Cram and Midnight Madness — add to the previous 28 varieties. They are creative flavors laced with ingredients like brownies, cashews, chocolate ganache and Myers dark rum. Fear the Turtle, white chocolate ice cream with caramel swirls and pecans, seems to stand out as the crowd favorite.

Luckily for those who eat the university’s ice cream, a long-prevailing myth is completely false.

According to rumor, the ice cream sold on campus contains an extremely high fat content. The truth, however, is that the 14 percent butterfat used by the university is actually less than rivals like Haagen-Dazs. Although it is not labeled as such, the university’s ice cream is well within the standards of the Food and Drug Administration’s guidelines.

This year marks the 80-year anniversary of the university’s homemade ice cream, which can only be purchased in the campus dining halls, select convenience stores, and The Dairy, located on Route 1.

“I work at the Visitor Center, which is adjacent to The Dairy,” junior communication major Kristen Bothwell said. “Most everyone who comes in here leaves with a cone. Even though I’m lactose intolerant, I can’t resist either.”