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.