Throughout the month of August, Tribune writers will taste our way through some of Utah’s finest frozen confections including ice cream, gelato, frozen yogurt, shave ice and any other nearly frozen confection that will help us beat the heat and satisfy a sugar rush. Today’s pick:
Raspberry and lime sorbet » The tangy raspberry sorbet has as much flavor as a cup of ripe fruit, while the fresh lime is bursting with clean, cool citrus.
Where to get it » Farr Better Ice Cream, 286 E. 21st St., Ogden; 801-393-8629. Open Monday-Saturday 9 a.m. to 10 p.m.
Price » One scoop $2.19; two scoops $3.49, three scoops $4.59. Waffle cones: two scoops $4.59 and three scoops $5.69. Hand-dipped pints are $3.89 or $6.19 for a quart.
Shop talk » Farr’s is legendary. The ice cream, made of the richest cream and fresh fruit, is churned right on the premises. When the scoop shop runs low on a flavor, a workman brings in another tub from the manufacturing floor. Sometimes, from the parking lot, you can see through the windows and watch as a worker pours cream and goodies into the vats. Asael Farr and Sons opened the first commercial ice cream manufacturing plant in Ogden in 1929.
Farr’s makes at least 62 flavors, specialties include Burnt Almond Fudge, Bubble Gum, Lemon Custard, Licorice, Peppermint Stick, Play Dough, Root Beer and real Italian Spumoni. In addition to the ice cream and three flavors of sorbet, Farr’s offers frozen yogurt, no-sugar-added vanilla and Moose Tracks, eight flavors of sherbert, sundaes, shakes and real malts. They also offer their own salt water taffy, old-fashioned candies and favorite treats from the ’50s like Beeman’s clove and Black Jack gum.
The scoop shop is the real-deal, old-fashioned parlor with ice cream chairs and tables. The walls are painted mint green and sport antique, original-art posters advertising the debut of various flavors like Cherry Vanilla and Green Pineapple.
The only downside of Farr Better Ice Cream is it is popular and usually crowded. Be prepared to take a number and wait. But it’s oh, so worth it.
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