The first time I had frozen custard was in the 80s, in Madison WI. I thought I had died and gone to dairy heaven. But I didn’t find it out here on the west coast, so it became a fond and fleeting memory.
Fast forward to 1997, when I lived in Salt Lake City. Not too far from the dialysis center where I worked (3900 South, for those of you in the know), there was a frozen custard place on Highland. I tell you, I probably stopped there twice a week for a year. Dairy heaven again!
So a frozen custard shop has opened here in the desert area. We have gone several times, but it’s very expensive and a little goes a long way. Now, I have heard a rumor that it’s closing already, due to poor business. Crap. Just my luck.
In January, I’ll be in the Phoenix area. Any dopers there know of a frozen custard
place? And of course, any info on a place in So. Cal. or Vegas would be good. I’m pretty sure I’ve heard of a famous place in LV, but I don’t remember the name. (I know, Google is my friend).
Anyone else crave the custard? Or are you turned off by the fat content? Mmmm, it coats your tongue with fat!
I never had frozen custard until moving to Minnesota. Around here, everyone goes to Culver’s. The vanilla and chocolate are ok, but everyday is a different mix-in combo and some of those are great. Also makes a great malt.
I had frozen custard at a shack on Wilson Blvd. in Arlington VA. in 1952. It was s-o-o-o different from Ice Cream, but superior. We used to get it every few weeks in quarts to take home.
I had Culver’s frozen custard while passing through Wisconsin (along with one of their Butter-Burgers), as well as at a tiny diner in Zion, Illinois. Good stuff. It hasn’t caught on in Florida, but everyone down here is obsessed with Cold Stone Creamery ice cream (and gelato recently reached Miami).
I remember going to Leon’s and Kopp’s when I lived in Milwaukee. And anytime we’re in the area (or have an excuse… like oh say, swinging by on the way down to Chicago from Minneapolis) we have to stop at one or the other. Or even both.
Because of the high fat content, I can be satisfied for a longer time afterwards than if I ate ice cream. I consider that a better ‘bang for the buck’. (Plus the hamburgers at Kopp’s are usually good.)
Mmmm. Frozen custard. There’s a place here in Memphis that has it, and it’s not too bad… time for me to make a trip.
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mmmmm. Frozen custard. My first experience was at Carl’s in Fredericksburg, Va. They have 3 original machines and god it tastes like it. It’s rather inexpensive and tastes just wonderful. There’s only 3 flavors, vanilla, chocolate, and strawberry. Their malts are to die for. The line normally stretches around the building, even in the freezing cold. Opening day is normally right before Valentine’s Day.
Then, a few years later, I found the Del Ray Dreamery, in Alexandria, Va. A bit more expensive than Carl’s but with many more flavors. (Pumpkin is so good.) Plus they have excellent sorbets- try the Red Bull. It’s a fave neighborhood hangout and they have brat nights on Fridays, once a month.
It’s just so much better than ice cream. So much creamier. And a little goes a long way.
I was born on the south side of Milwaukee (i.e, Leon’s), raised in West Bend, WI (i.e, Toucan), and now reside in Madison (i.e, Michaels). There’s never been a time where I’ve lived more than two miles from a custard stand. And since Culver’s started franchising like crazy about ten years ago, it seems like I’m never more than fifteen minutes from custard anywhere I go through the upper midwest.
Round here, I like Michaels, who has two flavors of the day, and a backstock of about 30 take-home flavors. Great Chicago dogs, too. Am I spoiled because my local grocer stocks half-gallon tubs of Gilles? 64 ounces of frozen ambrosia, mine for $4-5 at Woodmans.
sidle, imagine all the good stuff they take out of ice cream “batter” to turn it into ice milk. Add it back to the ice cream mix with an egg yolk or three, heat it just until it gets ready to set up, then churn it. Voila, frozen custard. The smoothest, most luxurious dessert available by the scoop or pint.
I would like to point out that Culver’s sucks. Also, Sheridan’s does too. They are the McDonald’s of the custard world, soul-less chains with no personality.
The best kind of frozen custard that I have had is either Ted Drewe’s, as found in St. Louis, or Foo’s Fabulous Frozen Custard, as found in Kansas City. Foo’s is better, but Drewe’s is not too shabby. Foo’s is actually just a few blocks from my house, so I go there fairly often.
And I don’t know what all this “malt” nonsense is. A frozen custard shake is called a “concrete” because of how thick it is. My personal favorite is Reese’s: peanut butter and chocolate. Mmmm.
