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Right on. Eastern Wisconsin is the frozen custard capital of the world There's an incredible little stand on the west side of the highway on the south end of either Kewaunee or Algoma, I forgot which.
Definitely higher fat content. It may also contain some egg in it as well.
Reminds me a little of French Vanilla ice cream, only better.
Doubt it's a southern thing. I've mainly only heard about it in Upstate New York--Syracuse, Rochester, Buffalo. Years ago, and I do mean like 50-60 years ago, there was a custard stand near my house. I barely remember it, as it closed in the mid-1960's. So the concept of frozen custard has been around a long, long time.
Might have become popular during the Depression in the 1930's.
I live in Syracuse, and we now have Abbott's Frozen Custard so I no longer have to travel to Rochester to get the good stuff. Fortunately, the Abbott's Frozen Custard is only 3 miles from my house.
Yes, the Chocolate Almond rolled in almonds is the absolute best. That's how I ended the season in October.
LOL we have them in the mall here... we don't actually have to end the summer anymore.... but regardless we usually go to the ORIGINAL one at Lake Ontario and END the summer with a cone there.....
Edit... Woof you can read the Abbott's history if you want.... there is a link in my prev post.....there is some info in that about flavors and stuff.... and how it came to be.....
Frozen custard is different than regular ice cream, because it is enriched with egg yolks. Custard is custard because it is milk/cream cooked with egg yolks and sugar as base ingredients before it is baked in a ramekin. Instead of baking it, you chill it, then freeze it after you cook it. Essentially, French vanilla ice cream is frozen custard, after you take some of the air out.
The difference is also the amount of air pumped in - normal ice cream has waaay more air blended into it to make it lighter, so the frozen custard is also more dense/creamy than ice cream.
Yes, I am nuts about ice cream, and frozen custard!
Maybe if I try it again I will like it. I think the problem was, I was expecting something richer than regular vanilla ice cream. Perhaps something like homemade vanilla. I was expecting it to taste at least a little like regular custard.
Location: Finally made it to Florida and lovin' every minute!
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I'd had frozen custard, but not until DH took me to a family run stand in Buffalo, NY several years ago. OMG, this stuff was amazing! I wish I could remember the name. Sorry, skbs, it wasn't Abbott's. But they had so much butterfat and egg yolk in it that it was almost yellow. MMMMMMMMMMM
Aylalou - I'm glad you like the Frozen Custard in Fish Creek! I hope it was at my shop! Check out our website at www.malibumoofrozengriddle.com
and if you are in Door County again, stop in and see us - the custard will be on me!!.........Sherrie
Why is it rich? Does it have more cream in it? Is it sweeter than ice-cream?
Does it come out of a machine? What flavors does it come in? Is it a Southern thing?
What makes it rich is that it has eggs in it. I've really only seen it in vanilla and chocolate, but many frozen custard places offer mix-ins like a DQ Blizzard.
I would say it's actually more of a northern/Great Lakes region thing. It's especially popular in Wisconsin, where the Culver's chain originated. I think most people outside of the upper Midwest think of Culver's as more of a burger place but custard is a major part of their business image.
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Frozen Custard at Malilbu Moo's
