Frozen Custard From Dairy to Dish (2024)

4 Steps to Crafting Fresh FrozenCustard

This dessert is different. See why every scoop is worth savoring.

1. Start With Farm Fresh Dairy

Because fresh ingredients taste better. Period.

We believe the best dairy in the world comes fresh from a farm, so that’s where we get the dairy for our frozen custard.

Then Dessert Specialists take these small batches of fresh dairy and craft delicious Fresh Frozen Custard from dairy to dish. It takes some detailed preparation and a lot of love.

They start by adding vanilla extract to enhance the dairy’s naturally creamy flavor. Then, they start the custard maker and carefully watch as a smooth ribbon of frozen custard takes shape.

Why put so much care into their craft? Because every scoop of frozen custard is a chance to brighten and delight-en someone’s day.

2. Make It Fresh, Multiple Times a Day

You can taste the difference … really!

Our frozen custard is special because it’s made fresh: slow-churned, right in the restaurant, in small batches. We prepare Fresh Frozen Custard multiple times a day, so your custard is always scooped from a fresh batch – no matter what time you stop by.

Frozen Custard From Dairy to Dish (1)

1.4% Pasteurized Egg

>10% Butterfat

And it’s different than other frozen desserts. In fact, the distinction is even written into law.

Custard is made from a combination of milk, cream and pasteurized egg yolks, and in order to be true custard, it has to be at least 1.4 percent egg. Anything less than that, and it’s just ice cream.

But what really sets it apart is the taste (spoiler alert: it’s amazing).

You may notice that Fresh Frozen Custard has a thicker, creamier texture than hard-packed ice cream. That’s because custard is frozen slowly, just a little bit at a time, so that hardly any air bubbles are mixed in.

It’s also served at a slightly warmer temperature. This means you can taste the full, luxurious flavor the moment your spoon touches your taste buds. Yum!

3. Scoop It Just Right

Every dessert is a work of art.

Dessert Specialists prepare hundreds of scoops of custard throughout the day. On a hot summer day, the team might dish out more than 1,600 scoops of refreshing frozen custard.

Frozen Custard From Dairy to Dish (2)

1 Batch = 60-70 Scoops

Served At 18-21 Degrees

1,620 Scoops per Day During Peak Times

When you serve hundreds or even thousands of scoops of custard a day, you learn the art to making every scoop look just like the picture.

The look is part of the experience, and it takes practice to get it right. They have a saying at Culver’s: If it looks good, it tastes good. That’s why scooping technique is so important.

4. Serve with a Smile

Because custard is a cause for celebration.

Every dish of Fresh Frozen Custard is scooped to order and served with a smile, because frozen custard is a cause for celebration.

Why celebrate? Because Fresh Frozen Custard is more than just your typical dessert. It’s fresh. Creamy. Made from real dairy. It’s an occasion that feels as good as it tastes.

At the end of the day, what sets Culver’s Fresh Frozen Custard apart is that it’s made within minutes, or maybe just a few moments, of when you order.

And once you taste it, you’ll understand why there’s simply no comparison.



Frozen Custard From Dairy to Dish (2024)
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