Frozen custard is a cold dessert similar to ice cream, but made with eggs in addition to cream and sugar. It is usually kept at a warmer temperature compared to ice cream, and typically has a denser consistency.
Egg yolks have been integrated into ice creams since at least the 1690s, though there are several notable invention stories that are associated with modern commercializations of this practice.
One early commercialization of frozen custard was in Coney Island, New York, in 1919, when ice cream vendors Archie and Elton Kohr found that adding egg yolks to ice cream created a smoother texture and helped the ice cream stay cold longer. In their first weekend on the boardwalk, they sold 18,460 cones.
A frozen custard stand at the 1933 World’s Fair in Chicago introduced the dessert to a wider audience. Following the fair, the dessert’s popularity spread throughout the Midwest; Milwaukee, Wisconsin, in particular, became known as the “unofficial frozen custard capital of the world”.
Per capita, Milwaukee has the highest concentration of frozen custard shops in the world and the city supports a long-standing three-way competition between Kopp’s Frozen Custard, Gilles Frozen Custard and Leon’s Frozen Custard.
Major frozen custard chains in the United States include Culver’s, headquartered in Prairie du Sac, Wisconsin, with outlets in 26 states; Freddy’s Frozen Custard & Steakburgers, based in Wichita, Kansas, with more than 300 locations nationwide; and Andy’s Frozen Custard, based in Springfield, Missouri, with over 117 locations in 14 states. Other chains serving frozen custard include Ted Drewes, Rita’s, The Meadows, and Abbott’s.
Information and Image from Wikipedia and Cullver’s
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