Frozen Custard

Frozen custard is a southern luxury, surpassing the deliciousness of traditional ice cream in both taste and texture. With its rich and creamy consistency, frozen custard has become a staple dessert in the South, offering a tasty indulgence that is unparalleled.

The history of frozen custard dates back to the early 20th century, when it first gained popularity in the United States. It is said to have originated in Coney Island, New York, but quickly made its way down to the southern states, where it found a special place in the hearts and tastebuds of the locals.

What sets frozen custard apart from ice cream is its unique texture. Frozen custard is churned at a slower speed compared to ice cream, allowing for less air to be incorporated, resulting in a denser and creamier product. This slower churn creates a velvety smoothness that coats the palate with each spoonful, leaving a lasting impression.

Our frozen custard lineup this summer:

  • Peach-Bourbon
  • Strawberry Shortcake
  • Lemon Meringue
  • Pistachio Praline

Made from locally sourced peaches, this frozen luxury captures the vibrant flavors of summer and the true essence of the South. With a rich, creamy texture that surpasses regular ice cream, every spoonful celebrates this quintessential American summer dessert.

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What sets frozen custard apart from ice cream is its unique texture.
The richness of frozen custard is further enhanced by the use of high-quality ingredients. Organic milk, buttermilk, cream and sugar (or natural sweetener) are carefully selected to create a base that is both luscious and decadent. In the South, where fresh produce is abundant, frozen custard often features local and seasonal flavors, such as lemon, peach and pecan.

Frozen custard is not just a dessert, but a symbol of enjoyment and a testament to the region’s culinary heritage. Whether enjoyed on a hot summer day or as a comforting treat during cooler months, frozen custard is a sweet marvel that continues to captivate the hearts and palates of everyone.