One Akron food expert told us that Strickland’s serves custard without the egg, which is a culinary oxymoron. Custard is defined by the fact that it contains eggs. But the story goes that during World War II, when eggs were in short supply, Strickland’s learned to do without. After the war, they got grandfathered into the definition of custard in Akron and they have been serving their unique product ever since. Strickland’s web site makes no reference to lack of eggs in the formula devised by “Uncle Bill” Strickland and first mixed in his garage.
Eggs or no eggs, we love this stuff. It is dense, thick, and full-flavored, clearly the product low-overrun production, meaning minimum air is pumped into it. If custard had muscles, you would call Stickland’s ripped. Chocolate and vanilla are both well-nigh perfect, but it’s hard to resist a full-blown turtle sundae or banana split. And there’s always a flavor of the day: dulce de leche, for example.
There are a handful of franchised Strickland’s around the country. For exact locations, check the Strickland’s website. This store on Triplett is the original location.