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  #11  
Old 07-16-2019, 01:41 PM
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For those whose only exposure to frozen custard is Culver's ... don't judge all frozen custard off that sample. I'm not a big fan of Culver's. But I've had Kopp's ... and I daydream about it.

My coworkers got so sick of hearing me talk about Kopp's, they bought me a gift card to have several pints shipped to me on dry ice. I recently bought an upright freezer for the garage, so I now have the room to store them all. I must order soon, because I can't wait to experience that creamy frozen deliciousness again!
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  #12  
Old 07-16-2019, 01:48 PM
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  #13  
Old 07-16-2019, 01:58 PM
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I like Abbott's a lot. The Ghirardelli hot fudge sundae is great. Whitey's in the Quad Cities (Illinois/Iowa border) has a strawberry shake that they serve close to freezing. You need to eat slowly to avoid brain freeze.
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  #14  
Old 07-16-2019, 02:36 PM
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Originally Posted by Horatio Dimwitty View Post
Do you like frozen custard, or prefer more traditional ice cream?
I prefer ice cream. I will not turn down frozen custard.

BR, Salt and Straw, McConnell's. But, I'd rather not have to wait (i.e., 30 minutes or more). Already taking my $5+. Making me wait is just my being pathetic (imo).

I used to buy half gallons (or 1.5 quarts these days) at the grocery store for the same price as two scoops at any of these places. But, that means I'd eat a half gallon of ice cream over the course of a week or so. So, ice cream has returned to "rare treat" status, eating it as slowly as I can without its melting all over me.
And hitting BR on the 31st of months and my 12 birthdays that BR knows about, 'cause cheap.
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  #15  
Old 07-16-2019, 02:39 PM
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I've been dabbling with non-machine homemade ice cream. But the life hack one I tried to make didn't pan out. So I'm sticking to baking for now until I discover a better way to make non-machine ice cream.
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  #16  
Old 07-16-2019, 02:42 PM
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The machine is fine.
It's the five hours of prep the day before ('cause, heating up eggs slowly, then needing to chill overnight) that I did not like.

Wife made a gallon of one flavor of ice cream for the 4th-July. Probably more optimal than making two different half-gallons. Only one 5-hour stretch of prep, then two separate days for freezing.
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Last edited by Dr T Non-Fan; 07-16-2019 at 06:19 PM..
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  #17  
Old 07-16-2019, 06:32 PM
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I like the richer taste and smoother consistency of frozen custard. It's also served at a higher temperature, so no brain freeze.

I do still like higher end ice cream (not Baskin-Robbins).

Culver's is convenient to me. But I'll go out of my way to get Kopp's if I happen to be in Milwaukee.
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Old 07-16-2019, 06:46 PM
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I was told to go to Kopp's when I was in Wisconsin. Couldn't get to Milwaukee so we settled for Culver's, which we love too. Not a lot of frozen custard in this area of the country, so I guess we aren't too picky. MMMmmmm
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Old 07-16-2019, 07:55 PM
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Custard, gelato, ice cream: all delicious.

Where are the STL peeps? Need some Ted Drewes love in here.
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Old 07-16-2019, 08:22 PM
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In OH, you have Sweet Moses in the land of Cleve, and Aglamesi Bros. in the nati of Cincin. Both are very good examples of old style creamy ice cream.
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