Aggie Ice Cream is a food and drink brand founded in Logan, Utah, in 1922.
Aggie Blue Mint began as a 2004 contest entry called Aggie Iceberg, submitted by Sarah Casperson. Twenty years later it makes up nearly 20 percent of Aggie Ice Cream sales, more than double the next flavor, according to Utah State University's magazine. The university's creamery still makes it in Logan, from milk produced by the school's own dairy herd in Wellsville.
The creamery opened in 1888 in the basement of Old Main as a teaching lab for butter and cheese. Until 1920 the ice cream was made with ice and salt. Mechanized freezers came that year, and the storefront started selling ice cream in 1922. Gustav Wilster joined the faculty in 1921, and the university credits his influence for the founding of several Utah ice cream companies, Farr Better among them.
Pints are not shipping right now. You get it at two Logan counters or in grocery stores across Cache Valley and in parts of the Salt Lake Valley. The university expects the creamery to pay its own way, so ice cream sales cover the staff and the equipment. It is a teaching lab with a sales target, which may be the hardest final on campus.
Utah State's dairy herd sends three to four truckloads of milk a week, and the Aggie Creamery uses only about 5 percent of it.
You can't go wrong with Aggie Ice Cream.
Alex
