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LOGAN — The lines, for much of Friday, were out the door as Aggie Ice Cream celebrated 100 years of scooping up frozen treats with $1 cones.
Known for its extra-creamy taste, Aggie Ice Cream is a long-time tradition for Cache Valley; it has also played a major role in Utah State University's history.
"You can hardly be an Aggie without being an ice cream fan," Eric Bond said Friday, while stocking up. "Aside from it being, like, the best ice cream, it's just engrained in the campus, in the culture of being an Aggie; it's made here."
It all started after the university hired Australian professor Gustav Wilster, who started making and teaching students how to make ice cream back in 1921. Those students took ice cream skills out of the classroom and into the world, some big-name brands have come out of it. Names like Farr's, Caspers — that makes the Fat Boy — and Snelgrove. While the USU dairly program started with cheese and butter, it's arguably become best known for the ice cream.
"It provides research opportunities for students and faculty, and our students get to come to the creamery, they are employed by the creamery, and get great experiences," Heidi Wengreen, USU's department head of nutrition dietetics said. "It's integrated with our academic programs."
The destination desert place will feature some original flavors through the year and a number of giveaways in January, including a year supply of ice cream.
Contributing: Larry D. Curtis
