Frozen Custard, Soft-Serve, Any in LA?
- Like-Go-Eat? Aug 31, 2005 10:32 PM
I want to take my family out for a soft-serve Frozen Custard like we had on a vacation throughout the Midwest and New York. I tried the new Lickity Split stores here at home and what they offer is great but it is not like the soft-serve kind. Lickity Split offers a more traditional hard ice cream style. Anyone know of a store that offers soft-serve Frozen Custard nearby?
Lickity Split Locations
3200 N. Sepulveda Blvd.
Manhattan Beach, CA 90266
413 Main Street
El Segundo, CA 90245
6708 Hollywood Blvd.
Los Angeles, CA 90028
I don't know about this but a chain called Swenson's used to make a great custard. Don't know if they are still doing it or not.
We differ about what's "great," but I respect your opinion. I thought Lickety Split's Hollywood location was ok at best. Not smooth and granule free. Too many flavors in the freezer means not enough turnover for each particular flavor. I liked the selection of non-standard cones, like the pretzel cone & M&M cookie cone (although these are not made in house & can get stale).
So what's better? Strickland's in Irvine. To get the soft serve, you need get there when they open (at 11am?). And yes, it makes a difference to get the stuff fresh from the churn. Previous post about it on my blog, below.
Strickland's Ice Cream
4523 Campus Drive (next to Jimmy Z's)
re: Professor Salt
I like the banana best (real bananas and real grey banana color no fake yellow crap) and they had it a couple of days ago. Ask what flavor they made today. I like their pumpkin pie when they have that too. They use Libby's.
The (free) UCI university paper often has dollar off or buy one get one free coupons, for those starving students out there reading this. Also they have a mailing list that often has coupons and reminders of things like milkshake monday (I think 50% off milkshakes from 4-8pm or something like that)
Is it frozen custard you want or is it soft serve ice cream? There is a difference. If you want soft serve ice cream there are several Foster Freeze locations around town. Some are even located in El Pollo Loco stores. Think I saw somewhere there's a Carvel ice cream store in Torrance.
Frozen Custard is made from a recipe that is similar to that of ice cream but a higher content of egg yolks and no air is mixed in to give it volume. Mike co-owner of Lickity Split takes great pride in offering frozen custard the way it should be made. Flavors differ by the week and made daily. Mike is from Ohio and has brought in frozen custard machines from the mid-west and recipes to produce a great frozen custard. Besides frozen custard the Hollywood store (at the Egyptian Theatre)serves a great chili dog (the hot dogs are from Chicago). Better chili dog than than what the legendary Pinks serves.
I'm just a regular customer and have talked to Mike several times and he takes great pride in what he serves no matter what it is.
The staff and owners of Lickity Split are indeed very cool, but I personally don't care for the product at all. Frozen custard is more popular in other parts of the country, and, yes, it's much different from soft-serve. I would say avoid Lickity Split at all costs--their cones are served broken in bits, the custard melts the second it leaves the freezer, the flavors that come with chunks of stuff somehow magically get served without the chunks, and the stuff has a sort of icy stale aftertaste. Better to go for gelato or any other ice cream.
Actually, somehow in upstate NY, you can get soft-serve frozen custard. There are little stands that dot the crossroads of "major" intersections, like State Routes 96 and 96B.
Although I like Lickety Split, and really appreciate their product, it's not quite the same as back east. The closest was when I had some vanilla fresh from their churn.
I grew up in St. Louis on Ted Drewe's frozen custard. The key to this treat is getting it as it has been churned (which is how they serve it in St. Louis). They mix in the chosen additions (my favorite is 'blueberry chip' which is fresh blueberries with hot fudge added as they have the vanilla custard in the mixer, causing the fudge to harden, disperse and break into bits). Even as awesome as Ted's custard is, even theirs is not at good once in the freezer. It is creamy, but really thick. Sort of between hard ice cream and soft serve. In fact, they call their product a 'concrete' and the server turns it upside down in the cup before handing it to you! Miss that greatly as I haven't found anything remotely like it in the Western US. Bummer. Would love to know that I've just missed it and it does exist out here . . .
Ted Drewes was awesome when I was in St. Louis. I haven't found anything close to that in the Bay Area. Honestly it's crossed my mind many times how a frozen custard business like that would do out here. It's so much better then Dairy Queen or Foster's Freeze, and not throat-itching sweet like Cold Stone.