John Harrison, an esteemed ice cream taster, began his career in 1956 with Dreyer’s, where he served until his retirement in 2010. Over the decades, he has tasted an astonishing 200 million gallons of ice cream, showcasing his exceptional skills in flavor discernment.

Harrison’s family has a long-standing legacy in the ice cream industry, which significantly influenced his palate from a young age.

At Dreyer’s, and later for Nestlé, Harrison’s role involved rigorous tasting sessions, where he typically evaluates around 60 samples daily. He employs precise techniques, such as using gold-plated spoons and allowing ice cream to warm slightly before tasting, to ensure accurate flavor assessment.

Remarkably, he does not consume the ice cream but spits it out after tasting.

Harrison’s expertise allows him to distinguish subtle differences in flavor, such as between 11.5% and 12% butterfat content. His innovative palate led to the creation of over 100 unique flavors, including the popular cookies and cream.

He is recognized as a pioneer in the industry, having been awarded the American Tasting Institute’s Master Taster of the Year title in 1997.

Despite the indulgence of tasting ice cream daily, Harrison adheres to a strict diet to maintain his tasting abilities. He humorously acknowledges his slight weight gain over the years, believing that a certain level of indulgence adds credibility to his role as a taster.

Through his work, Harrison not only contributes to product development but also enjoys the unique experience of being a key figure in the ice cream industry.

His insights into flavor and texture continue to shape the products we enjoy today, making him an invaluable asset to the companies he represents.