Presented
Memorable | One of the Best
Anderson’s Frozen Custard
Review by: Stephen Rushmore Jr.
Much of New York State’s frozen custard–soft-serve ice cream made distinctively rich and creamy by its higher egg content–is concentrated in the upper northwest of the state. One of the finest samplings you can try is from Anderson’s Frozen Custard on Sheridan Drive, Buffalo.
The classic servings are vanilla, chocolate or swirl, but they also have other wonderful custards. A “Flavor of the Day” calendar is available on the Anderson’s website and for even more adventurous tasters there are seasonal specialties like “eggnog and rum” and “peppermint stick fudge.” All of their custards have a soft and creamy texture that must be consumed quickly on a hot summer day.
There is no indoor seating so during the summer most people eat the custard in the parking lot or on one of the few picnic benches. If you happen to arrive in Buffalo during one of the notorious blizzards then it is best to visit one of the other locations where they have indoor seating.
Directions & Hours
11am - 8pm
- Monday: 11:00 AM – 8:00 PM
- Tuesday: 11:00 AM – 8:00 PM
- Wednesday: 11:00 AM – 8:00 PM
- Thursday: 11:00 AM – 8:00 PM
- Friday: 11:00 AM – 8:00 PM
- Saturday: 11:00 AM – 8:00 PM
- Sunday: Closed
Information
| Price | $ |
| Seasons | All |
| Meals Served | Lunch, Dessert |
| Credit Cards Accepted | No |
| Alcohol Served | No |
| Outdoor Seating | Yes |
What To Eat
Anderson’s Frozen Custard Recipes
Discuss
What do you think of Anderson’s Frozen Custard?
One Response to “Anderson’s Frozen Custard”
Rob Early
May 19th, 2008
You can find roast beef on weck in many restaurants in the Buffalo area, just as you can find chicken wings at multiple places. Some are better than others, so where do you start? While Anderson’s is rightly known for its ice cream, don’t pass up the chance to enjoy a full meal at one of the locations from Tonawanda to Lockport and locations in between. (No chicken wings, however.)
The roast beef at Anderson’s is more thinly sliced than that at Schwabl’s, another purveyor of excellent beef. Doneness tends toward medium rare. If you like your roast beef well-done, as I do, you can make that request and receive a sandwich that is still flavorful and juicy. For stronger flavor, order the sandich on a salty kimmelweck roll with horseradish. Be aware that too much horseradish can lead to tears, but you won’t shed them in vain. If the salt content is too high, you can order the sandwich on a hard roll.
Along with the sandwich, crispy, thin fries are a good addition. The curly ones have a better texture than the straight fries, and don’t neglect the chance to enhance the flavor with a side of cheese.
On Fridays Anderson’s offers a more-than-adequate fish fry with a large piece of breaded haddock, fries, coleslaw, and tartar sauce. For a roast beef restaurant the fish is very good. The breading is light, not the overwhelming casing you have to battle through in other establishments.
You can also find hot dogs on the menu, but the quality is quite ordinary and not on a par with that of hot dog specialty places such as Ted’s. You cannot find the array of toppings available at those other restaurants. If you have someone who does not care for the other food choices and insists on a dog, he may be satisfied but has missed the chance for a distinctive meal. (Perhaps you should send across the street to Ted’s if you are at the original Tonawanda location.)
The ordering process is simple: go to the line marked “sandwiches,” place your order, take a number, and wait to be called (never more than five minutes on the busiest days). Someone working the ice cream line might call you over if that line is empty, so be sure to keep your eyes open.
What to do after all these choices? Finish up with an ice cream cone, and you have completed a very satisfying meal.