Frozen custard

Frozen custard is a cold dessert similar to ice cream. It is made with eggs, cream and sugar. The high percentage of butterfat and egg yolk gives frozen custard a thick, creamy texture and a softer consistency than ice cream.

Request it!
Making ice cream & iced desserts
Joanna Farrow and Sara Lewis.
London : Southwater, c2006.
Recipes for all the classic ice cream flavors, including vanilla, chocolate, toffee and coffee, Discover delicious combinations of ingredients, from traditional rum and raisin ice cream to exotic mango and passion fruit gelato, Try out a wealth of elegant iced desserts, such as tortes, gateaux, bombes and terrines, unusual hot puddings with melting ice cream centers, and a range of light and refreshing iced drinks, How to choose and use ice cream machines, bombes, molds and scoops, to ensure successful results every time, Essential techniques, including how to flavor, ripple, marble and layer ice creams, and turn basic recipes into irresistible treats, Ideas for presentation, including how to make homemade baskets, cones and cookies, and deliciously decorative toppings and sauces. Book jacket.
     
Request it!
Frozen desserts
author, Melanie Barnard ; general editor, Chuck Williams ; photographer, Mark Thomas.
New York : Free Press, c2006.
White Chocolate Gelato, Mango Sorbet, Tiramisu Ice Cream Torte--any one of these appealing desserts would be a memorable ending to a meal. This book shows home bakers how to develop the skills and confidence to prepare these and many other classics with ease. 50 recipes. Color photos.
     
Request it!
Icebox desserts : 100 cool recipes for icebox cakes, pies, parfaits, mousses, puddings, and more
Lauren Chattman ; photographs by Duane Winfield.
Boston, Mass. : Harvard Common Press, c2005.
The 100 fanciful no-bake, do-ahead recipes in Icebox Desserts range from updated classics to inspired new crowd-pleasers and are accompanied by gorgeous photographs. Need cool inspiration for a grown-up dessert? Try Chocolate and Orange Bavarian Cake or Sambuca and Espresso Mousse. Delight the kids in your crowd with fun and delicious treats, like Devil Dog Icebox Cake or Ice Cream Sundae Cones. Create show-stoppers for all ages with a Watermelon Ice Cream Bombe, a Strawberry and Cream Trifle, or a contemporary Buche de Noel. Any time of year, there's nothing cooler-or tastier-than an icebox dessert!
     

The well-known custard stand in St. Louis, recognized by the white clapboard building with wooden icicles trimming the edge of the roof, Ted Drewes began dishing out frozen custard in 1929 along the historic Route 66.

The now famous "Concrete" evolved from a challenge to create a milkshake that was thicker than what anyone else did. The custard is vanilla and there are plenty of choices for toppings and flavors. Some of Ted's specialties are:

  • The Dutchman contains fresh roasted pecans, hot fudge and butterscotch.
  • The Hawaiian includes macadamia nuts, coconut and bananas.
  • The Fox Treat with hot fudge, raspberries, and macadamia nuts.
  • The Crater Copernicus is Devil's Food Cake topped with frozen custard, hot fudge, and freshly whipped cream.
  • The All Shook Up Concrete is for Elvis' favorite snack - peanut butter and bananas.

Other Ted Drewes specialties are served during holidays or seasons. They include the Bunny Crete made with carrots, raisins, pecans, cinnamon and cream cheese, tastes like carrot cake. In the fall the Great Pumpkin Crete is made with pieces of pumpkin pie. Cherry Pie Cretes are available at Valentine's Day.

A Concrete is so ultra-thick that it is served to you upside down to prove it will not drop out of the cup.

Article by: St. Louis Public Library staff.