Aggie Ice Cream: symbol of Cache Valley
The frigid month of February includes freezing rain, frosty windows and a large scoop of ice cream?
Although this seems strange, this combination is not rare among the students of Utah State University. Even in the dead of winter, many people take the opportunity to have a taste of this historical symbol of USU.
In Cache Valley, where ice cream can be found on every corner, the desire and consumption of the university’s very own Aggie Ice Cream lives on in student and non-student life.
“It is the best stuff I ever had,” said Tawna Chesley, a stay-at-home mom.
So what is the big deal about Aggie Ice Cream?
Kathy Mildonberger, coordinator of Aggie Ice Cream since 1985, has her definite opinions.
“Aggie Ice Cream is a popular part of Cache Valley,” she said. “It is such a tradition, a PR move, really.”
Aggie Ice Cream is used as a symbol and representation of USU. It is an available product that is constantly being utilized by the university to promote Aggie pride and development, Mildonberger said. ASUSU students will take Aggie Ice Cream to the Legislature in petition for university funds. The University Inn gives tokens on each guest’s pillow for ice cream in place of the conventional chocolate. Many times the graduate students will use Aggie Ice Cream coupons as incentives for graduate research. They will give coupons to those who fill out their surveys and participate in projects.
Aggie Ice Cream has been a part of USU since the early 1900s.
“The original creamery was in the basement of the administration building in the space which is now occupied by the art department,” according to information provided by Aggie Ice Cream.
Under the direction of professor Gustav Wilster, agriculture students participated in the first production of the ice cream, according to the same document. The pasteurized milk was ripened to pure cultures. Sugar and flavoring were added and the freezing process carried out. This first Aggie Ice Cream was produced Jan. 9, 1922.
V.T. Mendenhall, organizer of the pamphlet, wrote, “Gustav Wilster must be credited with the creation of Aggie Ice Cream, but the achievements of his students and their contributions to ice cream manufacturing far exceeded his visions of success.”
Now more than 80 years later, student participation in the production of this well-known treat continues.
The nutrition and food science department employs 25 part-time students and a few full-time students. The employees are mainly food science majors. This gives an opportunity for students to have direct educational experience by participating in the production process, Mildonberger said.
Other individuals, such as the art students, participated in a carton redesigning process. The project was given to graphic students to design a new carton to replace the generic blue and white one.
“We had at least 30 different designs within three months. This has been a fun experience to see the creativity of the students of USU. We are still in the process of deciding which one will win,” Mildonberger said.
It is the freshness of Aggie Ice Cream that gives it that unique, creamy flavor, she said.
From the time that the milk leaves the cow to the time it is available to buy, a maximum of only four days has passed. The process is quite simple, Mildonberger said. It is all about timing.
The milk is brought to the Nutrition and Science Building from the local Caine Dairy of Wellsville. From there the milk and cream are separated and the milk itself is distributed to various locations throughout the university. The cream is then taken to a lab and processed into an ice cream mixture by adding sugar and flavors. It is then put into the ice cream freezer.
“Freezing the ice cream takes about 24 hours,” Mildonberger said. “The process has to be timed just right. If it isn’t timed just right, then it will lose that famous Aggie texture.”
The small shop on 750 N. 800 East attracts many visitors like Chesley.
Aggie Ice Cream has 33 flavors to choose from. One of these include “Peanut Butter Boogie” created by the students at Edith Bowen Elementary School. In 2000, the elementary students took on the project of creating a new flavor for the ice cream, Mildonberger said. The creative peanut butter and jelly ice cream won and it is available at the shop today. The highest consumed flavors are chocolate and vanilla.
Employee Megan Moyes, a family and human development major, enjoys working for Aggie Ice Cream.
“A lot of regulars come in. I enjoy the customers and the employees,” she said.
–syllee@cc.usu.edu