Frozen custard recipes date back to the early 1900’s, but it wasn’t until the 1920’s that commercial machines were invented. The 1933 World’s Fair in Chicago helped popularize this frozen treat and by 1940, frozen custard stands were popping up all over the Midwestern United States.
Today’s frozen custard is still created with the same pure ingredients as a century ago; cream, eggs, and sugar. There are three simple reasons why frozen custard is thicker, smoother, and creamier than ice cream.
- There’s a higher butterfat content in frozen custard.
- We use a slower, labor-intensive process that is careful to minimize the amount of air blended into the mix, otherwise known as “overrun.”
- The typical serving temperature is 26 degrees, which is 10 degrees warmer than ice cream.
The Superior Quality of Whit’s
Whit’s frozen custard is superior because we spare no expense in obtaining the highest quality ingredients — from our fresh cream and pasteurized eggs, to the premium chocolates, fruit toppings, and fresh roasted nuts.