Frozen Custard History

The history of Frozen Custard goes back to the early 1920’s on Coney Island where it was first invented. This was back in our country’s history when carnivals were a big deal, and the ice cream cone was just as popular. The popularity of frozen custard slowly traveled to the Midwest. Milwaukee is currently considered to be the “Frozen Custard Capital of the World”. The popularity of frozen custard is now spreading to other parts of the United States and abroad. Our goal is to increase the awareness and share the great taste right here in Chicago.

So, What Is Frozen Custard?

Frozen custard is gourmet ice cream and is served fresh daily from a specialty-designed frozen custard machine. Our specialized, all stainless steel custard machines are designed to remove 80%-90% of the air which is normally whipped into ice cream. The result is an incredible taste and a unique, silky texture. Frozen custard must be at least 10% butter fat and must have .75% - 1.4% egg yolk content. Ice cream and frozen yogurt are pumped with air (called overrun), and can often double in volume as a result of this process. The volume of air and size of the ice crystals can result in a course texture. Frozen custard is usually 15% - 20% overrun -- the lower the overrun, the smoother, creamier and better tasting the product!

Typically, frozen custard is served at 18 degrees Fahrenheit. When packed in pints and quarts, storage temperature should remain -10 to -20 degrees Fahrenheit. When scooping, a serving temperature of 5-10 degrees Fahrenheit is preferred.

We hope that you enjoy our frozen custard and we feel confident that once you try it, you may never eat regular ice cream again!

So go ahead… Just Indulge!