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Never heard of Frozen
Custard. Go ask gram pa. Frozen Custard has been around for many
years. It originated on Coney Island in about 1919 and was sold as a
carnival treat and quickly grew in popularity. In the coming years,
custard could be found all over east coast resort communities. Many
travelers had a chance to taste the new sensation and it quickly
spread to the Midwest then soon after the western coast.
To be called Frozen
Custard it must contain at least 10% butterfat and 1.4 % egg yolk.
Frozen Custard is made fresh daily and is best served at 18-19 degrees
Fahrenheit.
During the mixing
process air is introduced into the mix. Frozen Custard Typically has
between 20-30% overrun (% of air to mix ratios) while the typical
Ice-cream have between 60-100% overrun.
Ice-cream
With more than 150
flavors and 16 available daily you’ll be sure to find your favorite
flavor. It all starts in the barn. Fresh cream and milk is
brought to our kitchen where it is made into our Home made Frozen
Custard and Ice Cream bases, then flavorings are added and the mix is
frozen down to produce the freshest and tastiest frozen desserts
available.
We make our
Ice-creams fresh every day, This way we ensure you with the best
Ice-cream and Frozen Custard money can buy!!!
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