Although ice cream tends to be more butterfatty, frozen custard tastes richer because it traditionally is made with egg yolks. Even when eggs are not part of the formula, custard is smooth and luxuriously dense, always more creamy than icy. Here are eight spots to taste it at its best.
Few sweet things are more satisfying on a warm summer day in Maine than a cool cone or cup of Hodgman's freshly made frozen custard.
Doug's fish sandwich is a New York best: chunky, moist white fish encased in a sandy crust with just the right amount of crunch. Dessert: excellent custard.
Year-around, Anderson's serves superb custard that is soft and creamy and rich. No indoor seating at this location in Buffalo.
Strickland's custard is dense, thick and full-flavored, a Midwest best in Akron, Ohio. Plain chocolate and vanilla are both superb, as is the turtle sundae.
Milwaukee is a city of excellent custard, and Kopp’s is one of the top purveyors, offering a unique flavor every day. Precede it with a butter burger.
Milwaukee's oldest custard stand (since 1938), Gilles makes a velvet-smooth product that is great as plain vanilla, even better made into a bananarama sundae.
A neon-edged fun ride for anybody who loves the profound goodness of Wisconsin custard, Leon's is a 1942 vintage Milwaukee favorite.
Ted Drewes’ frozen custard, a Roadfood legend of St. Louis, Missouri, is fresh, pure and tons of fun. Must-eat: a concrete milk shake, thicker than thick.