Ice cream or soft-serve or frozen custard…yes, it’s May. The start of the summer season. The start of the ice cream season. Here in Southeast Michigan aficionados have their pick of all types of delicious dairy desserts.
Ice cream is the traditional treat. Though icy treats have been served for thousands of years, the first ice cream recipe was reputed to have been published in London in 1718. Ice cream was brought to America by the Quaker colonists.
The ice cream sundae was created back in the 19th Century and while many claim fame to the invention the origins are murky and it is likely that it came into being in several places relatively at the same time.
The ice cream cone was claimed to have been invented at the St. Louis World’s Fair in 1904, but as early as 1888 cookbooks in Europe recommended serving ice cream in cones.
In the U.S., ice cream must have greater than 10 percent milkfat though for premium ice creams it can reach as high as 16 percent fat; 9 to 12 percent milk solids-not-fat; and 12 percent to 16 percent sweeteners.
There are many places in Ann Arbor and the surrounding area serve premium ice cream—and some even make it in-house for a truly fresh taste. They include: https://www.kilwins.com/AnnArbor; http://coffeehousecreamery.com/; http://stucchisicecream.com/; and http://washtenawdairy.com/index.html.
Soft-serve is another delicious dairy treat. It is different from ice cream in how it is made. It was invented in the 1930’s by Tom Carvel of Carvel Ice Cream fame (although the founders of Dairy Queen also claim to have invented the product). It is generally lower in milkfat than ice cream containing only 3 percent to 6 percent and it is pumped full of air to ensure a smoother consistency. It is also frozen at a lower temperature than traditional ice cream.
Around the Ann Arbor some of the best places to get soft serve include: Mickey’s Dairy Twist in Saline, Dairy Queen, which offers free small cones on Tuesday evenings, Baskin Robbins, and the aforementioned Stucchi’s Ice Cream.
Frozen custard is a different treat although similar in ways to ice cream and soft-serve. The United States Food and Drug Administration requires that products marketed as frozen custard contain at least 10 percent milkfat and at least 1.4 percent egg yolk solids. This makes for a smoother and creamier product while being richer than soft-serve.
Frozen custard was reputed to have originated on Coney Island in New York in the early 1900s, but the true history is not known. But, even though it was invented on the East coast, Milwaukee, Wis., is known as the frozen custard capital of the U.S. However, in the Ann Arbor you can safely get your fix of frozen custard at the following places: http://ritters.com/; http://jackscustard.wordpress.com/; and coming soon http://www.culvers.com/.
Go enjoy the beginning of the summer season. Visit one of these fine places for the very best in ice cream, soft-serve and frozen custard.