When I was a kid, Summers were filled with making my spending money cutting lawns, going to the McKenzie Neighborhood Pool when finished for the day, and frequent stops with my family at the St. Louis Phenomena, Ted Drewes, for the best Frozen Custard on this planet. If you ever travel to the “Show Me” State of Missouri, it’s well worth your time and travel to get there and get in line!
Since the 1930’s, St. Louisans have been lining up 12-windows-across, sometimes 20-people-deep, to enjoy a cone, sundae or Concrete with our favorite toppings amidst the Frozen Custard Crowd.
Depending on the night, you may see the mix of families with kids in red wagons, Muny Opera-goers dressed in full Lilly Pulitzer, and countless baseball, softball, & swim teams, either celebrating their victories or dusting off their losses.
My favorite sundae is the ‘Tiramisu’, with chocolate, pistachios and cherries on top. It’s just one of dozens to choose from! And yes, I have been more than once in the course of a day, on more than one occasion . . . (you would too!)
July is National Ice Cream month and, may I say, Frozen Custard more than qualifies. So why not plan an ‘Ice Cream (or Custard) Social’! Gather your most deserving friends and family together to share in a tradition dating as far back as England’s King Charles II with something delicious that you make yourself.
No one Frozen Custard recipe would satisfy everyone’s different likes and/or food sensitivities, so I’m including a link to Pinterest to inspire you. Note: frozen custard does not have to be just vanilla, and a number of recipes can even be made without an ice cream maker! Custard is much like ice cream, just without the whipped air. (Sorry, but Ted Drewes is not giving his up at any price, although many attempts have been made to buy him out.)
We make a lot of ice cream at home and will all the more with the fresh eggs our new chickens will provide this summer. Want to upgrade your creation? Consider shopping your local kitchen store for Lyle’s Golden Syrup. You’ll love the rich taste and it can be substituted in equal amounts to sugar, honey, or corn syrup. Enjoy!
P.S. Let me know how your ice creams turn out. I love to learn from you too!