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 15°F and air is whipped into the mix to yield 90% 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.
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 direct from the hardening room is too hard to scoop and so the ice cream is first warmed to 0°F.
Then the ice cream is moved to the dipping cabinet at Aggie Ice Cream where it is kept at 15°F. This is where you get to choose your favorite flavor and enjoy!