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Mar 3, 2010 05:49 PM

Frozen Custard - Buffalo

Any recommendations for frozen custard in Buffalo or on the way to Canada?

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  1. Anderson's is where most people go for frozen custard. They have multiple locations around Buffalo. Anderson's is famous for their custard, and their beef on weck, so you can find more info and comments on them in the Best Beef On Weck In Buffalo Thread.
    Anderson's also has a custard flavor calandar, so you can check to see which additional flavor will be featured alongside vanilla, chocolate, and twist.

    Abbott's is a Rochester NY chain, and they have their custard served at the Williamsville location of Bill Gray's (a Rochester Hamburger and Hot Dog joint) and at a Mobil station in Orchard Park.

    Nina's is an ice cream place in Amherst, just north of the University, not far from Elmo's. If you wanted to do wings and then frozen custard, that would be an option.

    Most of the other frozen custard places are seasonal, and won't open until April or May.

    Anderson's Frozen Custard
    6075 Main St, Williamsville, NY 14221

    Nina's Custard
    2577 Millersport Hwy, Getzville, NY 14068

    Anderson's Frozen Custard
    3724 Union Rd, Buffalo, NY 14225

    Anderson's Frozen Custard
    2369 Niagara Falls Blvd, Buffalo, NY 14228

    Anderson's Frozen Custard
    2638 Delaware Ave, Buffalo, NY 14216

    Anderson's Frozen Custard
    2235 Sheridan Dr, Buffalo, NY 14223

    Bill Gray's Restaurant
    8214 Main St, Williamsville, NY 14221

    Anderson's Frozen Custard
    4855 Transit Rd, Depew, NY 14043

    4 Replies
    1. re: jerryc123

      I'd like to advocate for Hibbard's in Lewiston (if you cross at the Lewiston/Queenston bridge, it's just a short 10 minute detour). Of course, if you're doing this soon, they won't be open for the season.

      For an added weirdness factor, right next door is Hibbard's liquor store and next to that, if I recall correctly, is Hibbard's Lewiston Cleaners.

      I grew up in Lewiston, and the summer trip home always includes a stop at Hibbard's.

      1. re: jerryc123

        Do you guys think Anderson's custard is still as good as it used to be? I love Anderson's (just wrote a post about my addiction to vanillacustard/lemon ice swirl), but I don't think their custard is really a true custard. It just doesn't have that density. I prefer the Abbott's at Bill Gray's (I didn't know they had that OP location - thanks jerry!), and Hibbard's is fantastic if I'm up in Lewiston.

        If you do choose Anderson's, check to see that they are open. Several locations, including the Delaware Ave one, are closed for the season right now.

        1. re: RosemaryHoney

          Anderson's? The short answer is no.

          It is always hard to guess whether the quality of what you thought was good has deteriorated, or whether your tastes have changed or matured over time.
          I make my own custard at home, with an egg custard/creme anglaise base, real vanilla bean, and a ice cream maker to the soft serve stage. Once you start eating the good stuff at home, whether it frozen custard, or sweet and sour soup, it is hard to find that item at restaurants just as satisfying.

          But I assume the opposite is true as well. I have a memory of Suzette's sweets on Transit in Depew, having the most delicious frozen custard - rich and eggy, and not so sweet. They are now long gone, but now I wonder whether their custard was all that good, or whether I just didn't have a refined palate back then, and was more easily impressed.

          1. re: jerryc123

            I went to both Anderson's and Bill Gray's last night and did a side by side comparison of their vanilla custards. It took four minutes to travel the distance between the two Main St. Williamsville locations.

            Anderson's was a bit sweeter, and more intensely flavored with vanilla flavor.
            Bill Gray's was less sweet by comparison, and had a richer egg flavor.

            The biggest difference, of course, and something I had forgotten, is that Anderson's frozen custard is served from a soft-serve churning machine, where they pull the handle, and dispense the soft ice cream directly into your cone or cup.
            Bill Gray's places the custard from the churner into bins that are stored in a freezer, and then hand scoop the custard into your cone or cup when you order.
            This results in the Anderson's custard being softer, warmer, and lighter - I believe this custard has more air in it, and it has a lighter mouthfeel.
            The colder, harder, Bill Gray's had to sit a few moments, and still, it had a richer mouth feel, with a mouth-coating texture.