Frozen custard first originated on Coney Island, NY as a carnival treat at
the turn of the century. Frozen Custard's popularity quickly grew and was
the rage on the east coast. Ted Drewes opened his first ice cream store in
Florida in 1929. The folowing year Ted opened up a location on Natural Bridge
Road in North Saint Louis. Two South locations came next. In 1931, the
location on South Grand opened followed by the Chippewa location in 1941.
Both south side stores thrive to this day.
By definition, frozen custard must have at least 10% butterfat and 1.4% eggyolk.
The amount of air, also known as overrun, truly separates frozen custard from traditional
ice cream. Traditional ice cream has as much as 100% overrun, which causes
ice crystals to form. Frozen custard has 20% overrun or less. This reduction
of air is what give frozen custard its silky smooth texture.