Whether this is your first experience of Aggie Ice Cream or your thousandth, you ’ ve probably realized its something special. In fact,you ’ re also experiencing history. The Aggie Ice Cream now being made and enjoyed at Utah State University, traces its ancestry to when a Creamery was built as part what is now called “ Old Main ” -- the original building of the Utah Agricultural College established in 1888 in beautiful Cache Valley. The development and evolution of Aggie Ice Cream occurred because there was a willingness to explore new ideas and apply new concepts.
During World War I, a great effort in term of faculty and college facilities was put towards support of the war.
Many of the faculty were away and buildings converted for war-time use.
What is now “The Quad” was a drill field, and the Livestock Building on its north side, was used as a barracks building. After the war, it became a convalescent hospital , and then in 1919 it was restored to house the departments related to Animal Industry.
1918-1921 Utah State University Special Collections and Archives
Teaching Students And Sending Them Out Into The World
In 1920, new machinery was purchased for the college creamery so that there could be larger scale manufacture of cheese, butter and ice cream.
In 1921, Gustav Wilster joined the Utah State faculty of dairy husbandry in the school of Agriculture, and the course curricula for the Dairying department was revitalized.
By 1922, students were studying classes in dairy technology, fluid milk processing, ice cream manufacture, dairy engineering, cheese manufacture, buttermaking, inspecting dairy facilities, and dairy product judging.
The high quality of ice cream that today is being made and enjoyed in Utah links back to when Prof. Gustav had the idea of making his Aggie ice cream famous by teaching his skills to students and then sending them out into the world.
Gustav Wilster must be credited with not only the creation of Aggie Ice Cream, but also the birth of the Utah ice cream industry. The achievements of his students and their contributions to ice cream manufacturing far exceeded his visions of success, and led to the founding of such landmark Utah companies as Caspers Ice Cream, Farrs Ice Cream, and Snelgroves Ice Cream.
A. J. Morris who had earned his bachelors degree in 1923 while studying dairying under Prof. Wilster, joined the faculty of Utah State in 1932
Prof. Morris continued the traditions of reaching out beyond the university by conducting annual ice cream short courses for people in the dairy industry.
In 1939, Aggie ice cream flavors that were available included vanilla, chocolate, strawberry, maple nut, peach, red raspberry, black raspberry, apricot, cherry, boysenberry, orange, pineapple, and cantaloupe.
1932-1965 Utah State University Special Collections and Archives
In 1975 a new dairy processing facility and ice cream parlor is included when the Nutrition and Food Sciences building was constructed at its current location on the east edge of the university campus.
A modern creamery is included in new building to serve as a dairy processing laboratory.
Dairy manufacturing becomes a part of the Food Science curriculum.
Two former dairy processing professors are honored with the naming of the the department’s facilities on 1200 East as the C. Anthon Ernstrom Nutrition and Food Sciences Building and the Gary H. Richardson Dairy Processing Laboratory. A Utah State alumni initiates the sale of Aggie Ice Cream in South Korea.
Located below Mt. Wellsville, at the entrance to the beautiful Cache Valley.
At the forefront of dairy research and teaching.
The source of milk for making Aggie ice cream.
Utah State University’s dairy farm
Cache Valley is Utah’s best dairy farming area. The mountain snow provides water for growing many crops of grass and alfalfa.
Ensuring the milk is Grade A is a high priority at Utah State University’s dairy farm. The milk is then quickly cooled and sent to the University’s dairy processing laboratory. Students checking on some of the dairy farm Holstein cows Housing for new calves at the dairy farm Cows are milked twice each day
Utah State University’s Creamery in the Nutrition and Food Sciences Building Milk is delivered from the dairy to the Creamery on the University’s campus, and the process of making Famous Aggie ice cream begins. The USU Dairy Products Laboratory serves as the Creamery for making ice cream, cheese and yogurt as well as providing modern processing facilities for teaching students and conducting up-to-date research on dairy foods. The Creamery is a state-inspected and licensed Grade A milk processing facility.