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A Carvel franchise store in Canton, Michigan Leon's Frozen Custard. Abbott's Frozen Custard – a franchise founded and based in Rochester, New York; Andy's Frozen Custard – a restaurant chain with locations in fourteen U.S. states, based in Springfield, Missouri; Bop’s Frozen Custard – a chain founded in Jackson, Mississippi in 2004 with ...
Carvel logo from 1989 to 2012. Carvel was founded and operated by Tom Carvel for its first 60 years. In 1929, Carvel borrowed $15 ($270 today [8]) from his future wife Agnes and used it to buy and operate an ice cream truck.
This is a list of frozen dessert brands.Frozen dessert is the generic name for desserts made by freezing liquids, semi-solids, and sometimes even solids. They may be based on flavored water (shave ice, sorbet, snow cones, etc.), fruit purées (such as sorbet), milk and cream (most ice creams), custard (frozen custard and some ice creams), mousse (), and others.
The Midwest is known for making the best frozen custard in the country, but I wanted to determine which popular chain has the best frozen treat. ... A 12-ounce regular size cost $5.64, or about $0 ...
The Missouri-based chain, which has over 150 locations across 15 states, is famous for its concretes — frozen vanilla or chocolate custard blended with other ingredients like fruit or candy.
Andy's was founded by John and Carol Kuntz in 1986 in Osage Beach, Missouri, after the couple first tasted frozen custard in Wisconsin.They sought the mentorship of Leon and Doris Schneider, who had owned Leon's Frozen Custard in Milwaukee since 1942; Leon provided much of the knowledge and guidance the Kuntzes needed to open their own store.
The sundae also includes two custard sandwiches, four cones, chocolate cake and Oreo pieces. Zesty's Frozen Custard challenges chocolate lovers to demolish its new mammoth 20-scoop sundae in 30 ...
Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes solids. They may be based on flavored water ( shave ice , ice pops , sorbet , snow cones ), on fruit purées (such as sorbet ), on milk and cream (most ice creams , sundae , sherbet ), on custard ( frozen custard and some ice creams), on mousse ( semifreddo ), and ...