ChrisSunami
King-Lincoln District
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The family and I stopped in after the Doo Dah parade yesterday. It was a pleasant refresher after the heat, and the prices were decent for generous-sized servings.
I'm not sure what the difference between a "frozen custard" and an "ice cream" are, but I did notice a complete lack of the sick feeling I get when I eat too much ice cream, which was a big plus.
All in all, a nice treat for a scorcher of a day.
Twixlen
The Weston District
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More here -
http://www.columbusunderground.com/whits-frozen-custard-opening-in-the-short-north
and here -
http://www.columbusunderground.com/forums/topic/it-was-nice-while-it-lasted-jennis
:D
Custard means eggs... and usually that means there's less dairy fat, because the yolk fat is taking the place of it. Some folks are more sensitive to that dairy fat component & it wrecks their tummies. Which is a bummer.
But custard = delicious. I need to hit Whit's again - it's been way too long.
tdziemia
GV/Schumacher
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Way back in the day I worked in a frozen custard joint, and it has nothing to do with eggs per se. Frozen custard is made on premises in a machine, so I hate to be a killjoy, but we are talking INDUSTRIAL here. The incorporation of the air is accomplished through the marvels of mechanical engineering; a great big stainless steel rotor inside a barrel that contains a dairy "custard" mix. The custard is dispensed through a nozzle and into your cone or dish. In most frozen custard joints, it's all there to see. If you hang around long enough, you will see someone take the lid off the top and pour in another few gallons of the custard mix.
However, indeed as Twixlen says, there is much less dairy fat in frozen custard than there is in top of the line ice creams (which, a la Geni's are prepared off premise and loaded into tubs from which they're scooped). Basically because it's cheaper that way.
Hope I didn't spoil anyone's appetite! All in the spirit of factual reporting.
ChrisSunami
King-Lincoln District
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Twixlen said:
More here -
http://www.columbusunderground.com/forums/topic/it-was-nice-while-it-lasted-jennis
I didn't use the older thread only because of the gratuitous dig at Jeni's by the original poster. Figured it was better to clear the air by staring fresh.
tdziemia said:
The incorporation of the air is accomplished through the marvels of mechanical engineering; a great big stainless steel rotor inside a barrel that contains a dairy "custard" mix. The custard is dispensed through a nozzle and into your cone or dish. In most frozen custard joints, it's all there to see.
Yeah, the machine is right there behind the counter at Whit's. I'm guessing frozen custard is somewhere between soft-serv and true ice cream on the food hierarchy scale.
But I don't think anyone who goes in there is expecting anything gourmet or hand-crafted.
Twixlen
The Weston District
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tdziemia said:
Hmmm ... maybe I was too quick there, as I've now read that legally to be called "frozen custard" the product must contain 1.4% "egg yolk solids." Still, the details of manufature are pretty much accurate.
Anyone making ice cream on a scale to sell it retail is making it in some kind of machine. :D
The egg thing - yeah, custard will definitely have egg in it. I have two friends with severe egg allergies, and am hyper aware of what I can serve them/where to eat.
chrisgillespie
Short North/Victorian Village
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Ahhhh...don't call it not "true ice cream". It's a different product, as is soft serve (which is not custard). And, like ice cream, some places produce frozen custard with quality ingredients, and others use less desirable ingredients. I knew that custard required eggs (although some ice creams have eggs), but I went to some experts for the full story. Here is the info provided about what makes frozen custard, from the place where I grew up eating this stuff:
Hope it helps shed some light :)
tdziemia
GV/Schumacher
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Hey, I'm an engineer, and have no problem with many of the technologies used to make our food. Even high quality dried pastas are made in machines not unlike the frozen custard machine (industrial name is an extruder). And yes, somewhere there is a large machine churning out Jeni's products (pun intended). Ingredients, though, are another thing altogether. Low end dairy mixes (think McDonalds "shakes" which can only legally be called "shakes" because there is not enough dairy in them to be called a milk shake) contain various emulsifiers and thickening agents ... they are really chemical concoctions. I am assuming (hoping?) that both Jeni's and Whit's do it the old fashioned way with milk, cream, sugar (not corn syrup), eggs, and mostly natural flavorings (though I would forgive them for artificial vanilla), in the sense of natural vs artificial or processed. Wow, even though I just had lunch, I'm getting hungry again :- ))
meltsintowonder
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I've toured the Jeni's kitchen and they're using equipment to turn the ingredients into ice cream and they're definitely using natural ingredients. The team even hand chops/cuts the fresh ingredients going into the product. Really good stuff. I've heard numerous people say they're very happy with the outcome when they've made recipes from her book too. On the other hand, I don't know much about Whit's.
hivner1
clintonville
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Definitely no large machine churning at Jeni's kitchen-- just five little gelato machines and a bunch of hard-working employees getting the job done. Signed-- employee.
tdziemia said:
Hey, I'm an engineer, and have no problem with many of the technologies used to make our food... And yes, somewhere there is a large machine churning out Jeni's products (pun intended). I am assuming (hoping?) that both Jeni's and Whit's do it the old fashioned way with milk, cream, sugar (not corn syrup), eggs, and mostly natural flavorings (though I would forgive them for artificial vanilla), in the sense of natural vs artificial or processed.
tdziemia
GV/Schumacher
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Thanks for the clarification! Of course size (of machines) is all relative. The frozen custard machine I worked with many years ago was about the size of a typical fridge, maybe a bit bigger. I am guessing the gelato machines you mention are smaller. I guess it's pretty similar technology (as opposed to hand churning like they did 100 years ago) and it again boils down to the quality of ingredients. COmbined with what meltsintowonder wrote, I get the confirmation of what I expected about Jeni's given the quality of the product. Curious about Whit's but I go for ice cream infrequently (unfortunate side effect of working at the frozen custard joint every summer for 6 years through high school and college), and have developed a brand loyalty on ice cream in Columbus that's kind of unusual for me.
patient_zero
Falafel District
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Sorry I missed you an the family yesterday, Chris! Did you happen to see the Whit's Custard peddle bike going up and down High Street before Doo Dah? I only saw it at a distance, and would have loved to see it up close.
Any reduced sugar options in their store?
manticore33
Delaware, OH
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Whether industrial or not, I really enjoy Whit's. The custard appeals to a different market then Jeni's which is amazing too.
Whit's is more about the toppings opposed to fresh ingredients and unique ice cream flavor profiles. If you are in it for your vanilla or chocolate frozen custard to be covered in candies, caramel, chocolate, fruit, and sprinkles, Whit's is where it is at. Plus, the locations are local franchises and the taste and mouth-feel is definitely superior to DQ and many small soft-serve.
The Delaware location is awesome because I can call them up on the phone and they will make a custom quart of custard with 3-4 toppings for $6.50. It is usually ready in about 15-20 minutes. Plus, they located in the historic downtown which is always +2 in my book.
manticore33
Delaware, OH
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Patient_zero: The menu is select your base custard of vanilla, chocolate, and weekly flavor. Sadly, I have not seen a low-sugar option.
patient_zero
Falafel District
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Thanks, manticore! A little custard is ok, but a huge cinnamon roll from Hamburger Inn up in your neck of the woods is a no-no for me.
ChrisSunami
King-Lincoln District
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patient_zero said:
Sorry I missed you an the family yesterday, Chris! Did you happen to see the Whit's Custard peddle bike going up and down High Street before Doo Dah? I only saw it at a distance, and would have loved to see it up close.Any reduced sugar options in their store?
Actually, seeing the bike was what made me think of going there --that and having read about it here. So the advertising worked!
Maybe I'll run into you at Los Potosinos one of these days... :)
Walker
The KLD / Downtown / Gay Street
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peter said:
I love Jeni's, but I'm not a huge fan of standing in line for 45 minutes. ;)Nobody goes there anymore. It's too crowded. -Yogi Berra
Ha! We usually go to the Bexley store or get it at the North Market.
For whatever reason, the Short North always seems to have a huge line when we're nearby. But good for them! ;)
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