On Aug. 4, Wendi took me out for a dinner experience at The Melting Pot in Legacy Village. We had a wonderful time (you can read about it here). We didn’t want to eat dessert there because we wanted to try a local joint. We asked friends on Facebook where we should go, and Dani Savage enthusiastically recommended East Coast Frozen Custard, as did Sandy Whittlesey. So, East Coast Frozen Custard it was.
When Wendi and I got to the place, we kind of stepped to the back to check out the menu and try to understand what, exactly, frozen custard is and what concretes are. Not being sure what we wanted, we hung out in the back and studied the menu. When there was a break in the line, we asked the staff questions, like what concretes were and what was in the Buckeye Concrete.
I have never fully understood what frozen custard is. People have tried to explain it to us, but I am not sure I ever received a satisfactory answer. When we asked about concretes, we were told it was like a Dairy Queen Blizzard (a frozen dairy treat with candy, cake, cookie or other kind of pieces mixed in), but with frozen custard.
The Buckeye Concrete is made with vanilla custard, chocolate syrup, peanut butter sauce, vanilla crunch, Reese’s Peanut Butter Cups and whipped cream. The Buckeye Concrete was nothing short of amazing. What a wonderful combination of flavors and ingredients.
If you have ever been to Taggart’s in Canton and ate a Bittner Sundae, that is what the concrete at East Coast reminded me of. A Bittner is vanilla ice cream mixed with chocolate syrup and roasted pecans, topped with whipped cream. The concrete was reminiscent of the Bittner. (The BIttner was surprisingly good.)
Wendi, who firmly believes chocolate is one of the four basic food groups, had a chocolate frozen custard cone. She enjoyed it.
We certainly appreciate Dani and Sandy recommending East Coast Custard. We would certainly recommend it, too. Check out other ice cream posts here.
What would you get if you took the dense, plush texture of Italian gelato, added the creamy body of American ice cream, and served it fresh from the machine like soft serve? You’d have one of the greatest desserts born on American soil: frozen custard. Frozen custard is what happens when you take extra-rich ice cream and leave out all the air. It’s so dense and soft it barely supports its own weight—it’s served in ploops, not scoops—or it’s whizzed up with chunky mix-ins or hot fudge and served as an extra-thick milkshake called a concrete. Ice cream is for people who like dairy. Custard is for dairy fanatics.
