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We discovered that frozen custard was born at Coney Island, New York in 1919 when vendors began adding egg yolk to their vanilla ice cream to make it extra smooth and creamy. Frozen custard was enormously popular through the Depression and War years because it was delicious and inexpensive.
Problem was, real frozen custard was becoming harder to find because by the 1960's custard makers, in an effort to increase profits, began reducing the cream (butterfat) content and increasing the amount of overrun (air) in their products. Read on...
