Frozen Custard was invented, the story goes, in Coney Island, but it made its big splash at the Chicago World's Fair in 1933, and thereafter had quite a run in the Midwest. Richer, with egg yolks and milk fat, and denser than ice cream, and generally made at the point of service instead of stored, the real thing was mostly supplanted by Dairy Queen and other forms of commercial soft-serve during the Sixties. Well, Timmy and Rita O'Leary have brought it back, and if you grew up in the Midwest in the Fifties like I did, one taste of the vanilla is all you'll need—milk, cream, eggs (not emulsifiers), sugar (not corn syrup), vanilla (Madagascar). Made fresh daily. Enjoy.
(516) 242 - 1843
49-07 104 Street Corona, New York 11368