Close your eyes and think of your favourite ice cream. Then think of an even richer, creamier, denser version of ice cream. Savour the moment until you just cant take the temptation any more. Now youre primed for a trip to the American Cheesesteak Co. at 781 Davie Street.
The popular cheesesteak sandwich restaurant is adding its own house-made Coney Island Frozen Custard to the menu. First invented by Coney Island ice cream vendors who discovered that adding egg yolks to their ice cream gave it a smoother, richer texture, they sold 18,460 cones along the boardwalk that first weekend alone! Frozen custard contains much less air than regular ice cream. This is what gives it the dense and creamy consistency. The addition of pasteurized egg yolks, which most ice creams don't contain, adds a silky texture that makes it impossible to stop at "just one spoonful."
But its what chef Nyle Petherbridge does next that makes the custard so irresistible. He uses his imagination and adds things, wonderful things, like Black Forest cake (with cherries soaked in Amaretto), banana cream pie, bourbon, rich chocolate, bumbleberries Hes like the proverbial kid in a candy shop as he comes up with flavours. (Right now hes testing what Pink Spatulas made-in-Mission marshmallows taste like frozen in custard.)
Chocolate and vanilla Coney Island Frozen Custard will be available at all times, but there will also be four other rotating flavours.
You can do your own experimenting too. The restaurant offers a bunch of ingredients you can choose from to make your own concrete frozen custard, such as Purdys peanut butter bards, nuts and homemade brownies and cookie crumble.
You get to be the master of your own experience, says Petherbridge, whos been making 14 to 15 batches of frozen custard a day as he comes up with even more combinations to try.
Want to sip instead of spoon your Coney Island Frozen Custard? Theres a milkshake waiting for you
This story first appeared as an advertorial on July 25, 2013.
