How it's made
Located on USU’s campus in the Nutrition, Dietetics, and Food Sciences Building, it’s been a tradtition for staff and students to make, mix, and sell delicious Aggie Ice Cream.
PREPARING THE MIX
Fresh milk, cream, sugar, corn syrups, skim milk powder, vegetable gum stabilizer, emulsifier are mixed together in stainless steel tanks and heated to 140°F.
The mix is pasteurized at 180°F for 15 seconds, homogenized and filled into cooled stainless steel tanks and aged overnight.
FREEZING THE MIX
Liquid flavors are added to the ice cream mix. Then the mix is pumped into a continuous ice cream freezer where it is cooled to 22°F and air is whipped into the mix to yield 75-80% overrun.
After this, nuts, fruits, and other condiments (e.g. chocolate chips, cookie pieces) are added to the semi-frozen ice cream and the ice cream is filled into 2.5 gallon buckets, 1/2 gallon cartons, and 1/2 pint cups.
Once packaged, the ice cream is moved into the hardening freezer where it is quickly cooled down to -20°F to complete the freezing process.
SELLING THE ICE CREAM
Ice cream from the hardening freezer is too hard to scoop so the ice cream is moved to a tempering freezer and warmed to 4°F.
Then the ice cream is moved to the dipping cabinets in the store where it is kept at 6°F for scooping.
This is where you choose your favorite flavor and enjoy!