ICE CREAM

History: In 1790, the first-known U.S. ice cream (or “iced cream,” as it was sometimes called) parlor opened in New York, and, prior to that, it was a favorite treat of America’s founding fathers. Dolley Madison was particularly keen on oyster ice cream. Thomas Jefferson’s ice cream recipe, alternatively, calls for vanilla. We’ll leave it to you to guess which of those flavors caught on.

What you need to know: A simple combination of cream, sugar (or another sweetener), flavoring and (sometimes) eggs.

Brooker’s Founding Flavors, 11953 S. Herriman Main St., Herriman, brookersicecream.com

Aggie Ice Cream, 750 N. 1200 East, Logan, usu. edu/aggieicecream

Leatherby’s, 1872 W. 5400 South, Taylorsville, 304 E. University Parkway, Orem; 372 E. 12300 South, Draper, leatherbys.com

Rockwell Ice Cream, 115 Regent St., SLC, rockwellicecream.com

History: The first known recipe for sorbet, or “sorbetto” as it was called, dates back to Italy in the 17th century, which some culinary historians consider the first “official” ice cream.

What you need to know: Typically a blend of fruit and ice with sweeteners like honey or sugar; usually dairy-free.

Sweetaly Gelato, 2245 E. Murray Holladay Rd., Holladay; 1527 S. 1500 East, SLC, sweetaly.com

Color Ridge Farm & Creamery, 135 E. Main St., Torrey, colorridge.com

Cloud Ninth Creamery, 928 E. 900 South, SLC, cloudninthcreamery.com

History: In 1686, the café Il Procope opened in Paris, introducing gelato. The owner, a Sicilian named Francesco Procopio dei Coltelli, became known as the Father of Italian Gelato. What you need to know: Compared to traditional ice cream, which is made with cream, gelato is made with whole milk and is less airy with a smoother texture.

Sweetaly Gelato, 2245 E. Murray Holladay Rd., Holladay; 1527 S. 1500 East, SLC, sweetaly.com

Dolcetti Gelato, 902 E. 900 South, SLC, dolcettigelato.com

History: Frozen custard likely traces its roots to Coney Island, in 1919. What you need to know: Traditionally, ice cream is made with sugar, cream and eggs, but, in modern times, binders like Xanthum Gum have replaced the eggs. Not so with frozen custard, which contains egg yolks, and has a denser, creamier consistency.

Nielsen’s Frozen Custard, locations throughout the valley, nielsensfrozencustard.com

Even before Wallace Stevens penned the poem “The Emperor of Ice-Cream” in 1922, ice cream had long been a beloved sweet treat—the favorite of America’s founding fathers—served at many occasions (thankfully, not just at funerals, as is the case in the poem). But ice cream was not the first frozen dessert! Its progenitors and variations are many. Here’s your guide to telling a gelato from a custard and everything in between. — Christie Porter

History: While yogurt has been around for thousands of years, frozen yogurt was probably born in the 1970s. What you need to know: Basically ice cream with at least some of the milk in the mix replaced with yogurt and the addition of yogurt cultures, making “frogurt” a bit more tart.

North Ogden Yogurt Company, 1964 N. Washington Blvd., North Ogden, (Instagram) @ northogdenyogurtcompany

UGURT, 1330 E. 200 South, SLC, frozenugurt.square.site