Sure, the thermometer says it’s still winter in Indiana, but the calendar says it’s Spring. We visited the great Ritter’s Frozen Custard in Franklin, Indiana for scoop of their thick, delicious custard. This was the first Ritter’s which opened in 1989. They now have stands in the midwest states and Florida and Texas.
Frozen Custard is much like ice cream, but more dense due to less air in the mixture. You will find it all over the midwest. I have yet to see it in the far west states, or on the east coast. The custard can be served at a slightly warmer temperature than regular ice cream and is usually made fresh each day at the store. It has egg yolks added to the cream and sugar. According to Wikipedia “In the United States, the Food and Drug Administration requires products marketed as frozen custard to contain at least 10 percent milkfat and 1.4 percent egg yolk solids. If it has a smaller percentage of egg yolk solids, it is considered ice cream.”
Today’s special flavor was chocolate covered banana, and in honor of Spring and the Bluth’s I had a scoop. (There’s always money in the banana stand.)
I made it into a sundae by adding butterscotch and my favorite, marshmallow topping. Oh it was good. Here’s a photo. The butterscotch is warm and causes the custard to melt just a bit, so it looks a bit soupy.