Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Los Angeles Area >
Oct 22, 2007 06:32 PM

Any real frozen custard in town?

Tarty yogurt is the trendy choice now, but is there any place in town to get genuine mid-west style frozen custard. Do not confuse this with the ice milk that Fosters and DQ put out there.

  1. Click to Upload a photo (10 MB limit)
  1. Lucky Devils (6613 Hollywood) makes an awesome toasted pecan frozen custard. Other items on the menu are good too, but their frozen custards are the true winners.

    8 Replies
    1. re: soniabegonia

      Second Lucky Devil's. They also do madagascar vanilla custard (or did when I was there)

      1. re: Diana

        They still have it and I agree that it's pretty awesome.

      2. re: soniabegonia

        just remembered that they actually call them shakes - but the description says frozen custard and you absolutely need a spoon to eat it (consistency is somewhere between hard ice cream & soft serve) so i think it's what you're looking for. even if it's not, still worth seeking out... it's tasty stuff..

        as an aside, i used to think their fries were the bomb for a short while, but the last 2 times i went, they suffered from too much time under the heat lamp, i thought - cold & hard. i've since discovered the awesome fries (and dipping sauces) at 25 degrees in the hollywood roosevelt.

          1. re: soniabegonia

            actually, I have had them serve me the custard in a dish, not mixed as a shake. Just ask!

            1. re: Diana

              The vanilla frozen custard is the base for the shakes there, which are virtually impossible to drink through a straw without letting them sit for a half-hour or at least mixing with the generous portion of whipped cream on top. They also use it for the à la mode on anything there, be it their berry cobbler, brownie sundae, whatever. It's great. I love Lucky Devils.

              Lucky Devils
              6613 Hollywood Blvd, Los Angeles, CA 90028

              1. re: Woolsey

                This "brick" very thick style of shake may derive from Ted Drewe's, a very longstanding landmark and famous destination in St. Louis that has been featured on many Food Network shows the last few years. Ted Drewe's makes a "concrete" made of their frozen custard base and a choice of many syrups or mix-ins. Its catch is that the cup can be held upside-down and the concrete won't drip out after first being mixed and served. I've heard customers get a little confused and order a "cement" instead of a concrete.

                1. re: nosh

                  Ah, okay. Gotcha. I've never been to that part of the country, so my familiarity with frozen custard comes entirely from L.A.

                  On a side note, those Food Network shows can be a real problem. I keep having to convince my parents who are visiting that just because they saw someplace on Food Network doesn't mean they need to eat there when they come visit. ("I don't care where Food Network said, Mom. Pink's is nothing special!")

          1. re: techbod

            Both Lickety Split locations in the South Bay are closed. The location at the Manhattan Village Mall is now occupied by a very good tart froyo place Veneto's.


            Keep in mind the Lickity Split on Hollywood by the Egyptian Theater has closed "for renovations" and never reopened. I think it's gone for good.

              1. re: brekkie_fan

                I second Strickland's @ UCI. One of my favorite stops as an undergrad. The people who own the place run it day to day, are super friendly and know the product. Very good frozen custard.

                1. re: brekkie_fan

                  Technically, it is NOT the real's not legitimately forzen custard because it contains no eggs.

                  That being said, it's still really good stuff!

                  1. re: RSMBob

                    That's weird, RSMBob, because that's not what the website says:

                    Strickland's Frozen Custard was founded in 1936 by Bill and Florence Strickland. During his years as an Akron Pure Milk employee, Bill developed his own rich recipe of cream, eggs, sugar and other ingredients. With his formula perfected, Bill turned his attention to finding an ice cream machine that would quickly freeze the ice cream, while limiting the air whipped into the product. The result was Strickland's award-winning frozen custard.

                    And then you look at the Nutritional info, and it doesn't match?
                    Hmm...that just means moseying down there to speak to the owners.

                    1. re: brekkie_fan

                      If I recall correctly (and it may be on the website), they used to make it with eggs like traditional frozen custard, but eggs were a scarce commodity in WWII and the recipe was modified to make it without the eggs. That eplains the reason why it is called Stricklands Ice Cream instead of frozen custard.

                      BTW, there was another place in Orange that had frozen custard (Big J's) but I think they closed earlier this year.

                      Stricklands is great, and Joe's in Anaheim has a soft serve which is also chow-worthy and comparable to frozen custard.

                      1. re: brekkie_fan

                        I'm a fan of Stricklands and I've asked them about whether they use eggs or not. The answer is no.

                  2. The original comment has been removed