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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.

Ice pop joy : organic, healthy, fresh, delicious
Anni Daulter ; photographs by Alexandra DeFurio.
South Portland, Me. : Sellers Pub., c2011.
Chill out! You can indulge in deliciously sweet and juicy ice pops without consuming refined sugar and fake sweeteners. What could be better than a sticky-sweet frozen treat to cool you down on a hot summer day? How about a heavenly, fresh and wholesome ice pop that you can feel good about enjoying and giving to your kids? Using fresh, seasonal fruits; sweet, nutritious vegetables; protein-packed whole food bases; and a multitude of other exquisite ingredients, Ice Pop Joy offers recipes for scrumptious treats any time. A wide variety of pops for every taste, Ice Pop Joy offers chapters featuring pure fruit pops, veggie pops, yogurt pops, tofu pops, herbal tea pops, chocolate pops, and specialty pops.
     
500 ice creams, sorbets & gelatos : the only ice cream compendium you'll ever need
Alex Barker.
Portland, Me. : Sellers Pub., c2009.
With this single book, learn everything you need to know about making frozen treats and delights. The 500 easy, cool, and glorious indulgences featured in this book include classic ice creams, sorbets, and Italian-style gelatos; as well as elegant water ices and granitas, show-stopping ice cream cakes and gateaux, kid-friendly frozen goodies, and incredible edibles for the health- and calorie-conscious.
     
Amazing iced desserts
Joanna Farrow.
London : Southwater, c2009.
Amazing Iced Desserts contains over 80 recipes that will have friends and family clamouring for second helpings. For special occasions, there are fabulous bombes, tortes and gâteaux, which look stunning and taste divine, but are surprisingly simple to make. There are also wonderful, quick ideas for simple, elegant desserts that make the most of clever presentation. Ice cream can be scooped into glasses and topped with a sweet glossy sauce, wrapped in heart-shaped chocolate cases or mixed with fruit, herbs and spices ¿ even flowers ¿ to produce colourful and irresistible results. Beautifully photographed with over 360 colour images throughout, including step-by-step sequences to illustrate all the techniques, this book will appeal to food lovers everywhere.
     

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