"You can have any flavor, as long as it's vanilla." -Henry Eckert
While its true that frozen custard was first introduced at Coney Island in 1919, it wasn't until this frozen treat was brought to the World's Fair in 1934 that its popularity gained serious momentum and became an adopted child of the midwest.
There are several keys differences between frozen custard and ice cream. Most notable is that frozen custard contains at least 10% butterfat, which is higher than that of typical ice cream. This increase in butterfat directly relates to the taste. To get an idea of this difference, think about the taste of skim milk compared to that of whole milk. Despite this increase in butterfat and the resulting richness of frozen custard, it is actually lower in calories than ice cream, including Ben & Jerry's and Haagen Daz.
The way frozen custard is made and stored also differs from its ice cream counterpart. Frozen custard is made fresh daily and served fresh daily. Ice cream machines, including soft serve, generally pump a lot of air into the ice cream mixture, resulting in a courser, harder ice cream. This process is called "overrun" and traditional ice cream can have as much as 100% overrun. Frozen custard typically only has between 20% to 25%. Furthermore, ice cream is usually kept in a freezer, at or below 0 degrees Fahrenheit, while frozen custard is usually made and served at 20 degrees Fahrenheit. The super coldness of ice cream can cause a numbing effect, affecting taste. Since frozen custard is served warmer, you are better able to enjoy its smooth consistency and deliciously rich flavor.
Eckert's Frozen Custard Shop will be opening for its 2010 season this Saturday, May 1st. In addition to authentic frozen custard, we will also have a wide array of menu items including sundaes and concretes featuring our own homegrown fruits and home baked pies! 
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