Sheridan's Frozen Custard has been busy from the start. Since June 15,1998, custard has been made all day (from scratch) under sparkling clean conditions.

Custard is not the same as ice cream or frozen yogurt. For one thing, it's creamier. It is also smoother and thicker. Served about 25 degrees warmer than ice cream, custard has a smooth, velvety texture. It contains very little air (10-20% verses 50-90% in ice cream) but outrageously huge flavor.

Custard made its debut on Coney Island (as a carnival treat) around 1919. Until the late 1930's custard was frozen in machine cooled by rock salt. Then, more efficient machines were developed, making use of mechanical refrigerant. Thick, popular concretes were born in St. Louis in the 1950's as a variation on the traditional milk shake. More frozen custard was added to the shake and milk was omitted. Large pieces of candy, fruits, and nuts made the discovery a big hit.

Sheridan's Frozen Custard respects the tradition from which it came. Although Jim enjoys concocting new flavors and variations, he clings tenaciously to his commitment to quality and authentic preparation. At Sheridan's a bit of yesterday is packed with love into every delightful dessert.

The building itself was a mission. Jim encountered strict zoning laws, which prohibited him from realizing his original idea of a classic custard shop. Still, Jim fought for aesthetic integrity and won details which set his building apart from others. Today, Sheridan's stands slightly closer to the street than neighboring businesses do, boasts 3-D custard cones on the sides of the building, and attracts crowds with its friendly look, clean beacon of light, touch of chrome, and of course, Sheridan's stellar reputation.