Photo by Lois Kim
The Dairy Godmother specializes in Wisconsin-style frozen custard. Genuine frozen custard has at least 1.4% egg yolk (pasteurized) and at least 10% milk fat, and is made in a special machine created for producing frozen custard only.
In our custard machine, the custard travels from a refrigerated hopper through a valve into a freezing chamber lined with beaters. As you watch, the frozen custard is pushed through (extruded) out the front of the machine and into a waiting bucket, ready to be served. Because it is not held in the chamber, there is very little air beaten into the custard, referred to as “overrun.” This low overrun (20-25%) is what gives frozen custard its wonderfully dense and creamy texture, or “mouthfeel.”
By comparison, soft-serve custards, yogurt, and ice creams are made using what is known as a batch freezer, where the mixture remains in the machine and the overrun is as much as 100%.
Since it is freshly made, our custard is served at a temperature of 17-20 degrees, and is neither flash-frozen nor held at sub-zero temperatures. This allows the custard taste to really come through. Wait ’til you taste the difference!
Photo by Lois Kim
As in Wisconsin, The Dairy Godmother features a daily flavor of fresh custard and sorbet, as well as a custom-blended traditional vanilla flavor. When you order, we blend by hand the day’s ingredients with the custard as it is scooped from the bucket. We have a monthly calendar for you that lists the flavors for each day. You may pick up in the store or view it here.
We know you will enjoy this unique regional treat, brought to you from Wisconsin, where custard stands abound, ice cream is rarely found, and even hearty, frigid temperatures do not slow down the custard consumption!
