Sunday, October 19, 2008


By the time you are 60 years old you figure you've eaten just about everything known to man. Not so. I have never had Frozen Custard until this past week.

There is a little old fashioned, flag-waving, brick shop, wooden floors, lazy fans overhead, fireplace for the winter, in Vienna.....Virginia, not Austria, that sells one of the most delectable treats you can imagine.
Since it was almost 80 degrees Fahrenheit, it tasted even better. What IS frozen custard you ask.........

Frozen custard is a cold dessert similar to ice cream, made with eggs in addition to cream and sugar. It typically contains 10% butterfat and 1.4% egg yolk.

Using a process called overrun, air is blended into the mixture of ingredients until its volume increases by approximately 20%. By comparison, ice cream may have an overrun as large as 100% - meaning half of the final product is composed of air. The high percentage of butterfat and egg yolk gives frozen custard a thick, creamy texture and a smoother, softer consistency than ice cream. Frozen custard is most often served at 26 degrees Fahrenheit (a full 16 degrees warmer than the 10 degrees Fahrenheit at which ice cream is served).

Frozen custard is usually prepared fresh at the place of sale. The older vintage custard stands tend to have a dozen or so standard flavors that change gradually over time.

I was giving thanks for Pumpkin, Vanilla, and on another day, Vanilla with Hot Fudge Sauce! I'm now officially on a diet having eaten my way through the DC area. It was worth it. Until Monday when I hit the gym again.

1 comment:

  1. Sounds and looks yummy. I love ice cream so I'm sure this would be on my list of must haves too. Hope to see you on Monday