Culver's will debut 6 new frozen custard flavors of the day. We've got the scoop. (2024)
For the first time since 2012, Culver's will be dishing out new frozen custard flavors of the day.
The six new frozen custard combinations maketheir way into the rotation beginning May 10. The flavors and release dates are as follows (mark your calendars accordingly):
Cappuccino Cookie Crumble, May 10. Frozen custard blended with cold brewed espresso and mixed with crushed sugar cookies and swirls of novelty chocolate.
Chocolate Pretzel Crunch,July 10. Chopped Bavarian pretzels, novelty chocolate and salted caramel blended into the vanilla custard.
Peanut Butter Cookie Dough,Aug. 10. Brand new peanut butter frozen custard mixed with roasted peanuts and chunks of chocolate chip cookie dough.
Dark Chocolate Decadence,Sept. 10. The first-ever dark chocolate frozen custard at Culver’s made with a blend of four cocoa powders.
Peanut Butter Salted Caramel,Oct. 10. Peanut butter custard, roasted peanuts and ribbons of salted caramel.
Now, for those of you sticking with this story past the flavors listing, here's your reward:An inside scoop on how these flavors came about and tasting note highlights.
I made the trip to Culver's headquarters in Prairie Du Sac to talk— and taste— frozen custard with Quinn Adkins, the company's director of menu development.
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All six flavors making the grade for this year's release were created, tasted, reformulated, tasted againand vetted by the Culver's menu development team before a Sweet 16 of finalists were tasted and scored by an independentpanel of 150 potential guests.
It's a process, says Adkins, that will allow Culver'sto release new flavors more often. He's already focused on a new batch for next year.
It took 18 months of research and development to make Dark Chocolate Decadence, well, dark. Add dark chocolate cocoa to the custard mix before running it through the machine and you get a cup of gray frozen custard. It delivers the dark chocolate flavor, says Adkins, but not the color.
That's because the color we associate with dark chocolate develops at a lower temperature than serving temperature of frozen custard.
Because frozen custard at Culver's is made in small batches, on-site, freezing the custard to develop the proper color wasn't an option. Nor was adding food dyes, says Adkins.
Sohe began experimenting with adding additional cocoas. When he landed on the right blend of four cocoas and gave a sample to company co-founder Craig Culver, Adkinswas rewarded with a hug.
As a bonus, if you allow Dark Chocolate Decadence to melt and linger, you will pick up multiple layers of chocolate flavors. Originally I thought the Blackberry Cobbler was my favorite, but the more I think about it, Sept. 10 feels likea long wait to get another scoop of Dark Chocolate Decadence.
In the interest of full disclosure, I usually prefer fruit and nut desserts like Blackberry Cobbler over the ooey-gooey, chocolate and candy-laden flavors, so it's no surprise that I took to that one. But the company's taste-testers also backed my impressions of thisflavor. Blackberry Cobbler, says Adkins, had the largest reach among testers. Berry tartnessblended with creamy vanilla sweetness. What's not to love?
A hint of cinnamon and crunch from the granola are nice touches.While it didn't take 18 months to develop, Adkins tried 15 different granolasbefore finding the perfect addition.
Chocolate Pretzel Crunch is built with some of Adkins' favorite flavors. Think dipping chocolate covered pretzels into frozen custard. They're some of my favorites, too.There are sizable pieces of Bavarian-style pretzels adding a savory layer to the salted caramel,and sweet custard.
Cold-brewed coffee gets blended into the custard mix, giving theCappuccino Cookie Crumblea coffee-flavored base. The result is coffee flavor without any bitterness.Tiramisu inspired this combination and was named accordingly until the test panel gave the name a thumbs down. Thus the name change.
Peanut butter lovers, you get two hits this year that's built on a new method that mixes the peanut butter sauce topping into the custard mix. Thus every bite delivers peanut butter flavor.
Adding roasted peanuts to both thePeanut Butter Cookie Dough andPeanut Butter Salted Caramel kicks up the peanut flavor.
One last interesting takeaway from my afternoon of tasting and talking frozen custard with Adkins is that the local franchises have a lot of control over when to offer the new scoops and even how to make them. Ifyou miss your shot at a new flavor on the release date, you'll just have to wait for your local franchisee to decide when and how often to mix it in as a flavor of the day option. And there isn't an exact recipe for making any of the flavors of the day. At each of the more than 650 locations across 24 states, the folks making your custard are following guidelines, making each scoop a unique tasting experience.
The dish contains 14 grams of fat in total, nine of which are saturated fats. With 95 milligrams of cholesterol and 29 grams of sugar, a cup of chocolate custard is not exactly a diet-friendly food. Add a cone on top of that, and the overall dish is pretty heavy.
The dish contains 14 grams of fat in total, nine of which are saturated fats. With 95 milligrams of cholesterol and 29 grams of sugar, a cup of chocolate custard is not exactly a diet-friendly food. Add a cone on top of that, and the overall dish is pretty heavy.
Think of Frozen Custard as the most premium dessert you've ever tasted. Luscious and creamy with farm fresh dairy, it contains less air so it's denser and richer than ordinary ice cream.
In fact, the distinction is even written into law. Custard is made from a combination of milk, cream and pasteurized egg yolks, and in order to be true custard, it has to be at least 1.4 percent egg.Anything less than that, and it's just ice cream. Discover why we craft in small batches.
Frozen custard is higher in fat and calories than ice cream. This is because of the egg yolks and heavy cream used in its recipe. Frozen custard is also typically denser than ice cream, which means it is more calorie-dense. Ice cream is typically lower in fat and calories than frozen custard.
With a whopping 57 grams of total fat and 22 grams of saturated fat in this order, you will meet your daily recommended allowance for calories from fat and saturated fats in your diet. This burger also packs 1,205 milligrams of sodium and just 1 measly gram of fiber.
Culver's custard is made fresh each day in small batches
The restaurant's frozen custard is made in small batches and slow-churned to perfection, multiple times a day. No matter what flavor or custard treat you order, you know you are getting a product that has been made that very day.
From our Real Wisconsin Cheese to our Fresh Frozen Custard, we insist on using only the finest farm fresh dairy. Having started out in the heart of American's dairyland, we know you simply can't beat the taste of fresh dairy.
The main difference between frozen custard and ice cream is that frozen custard is made with egg yolks and ice cream is not, giving the former a richer flavor and mouthfeel. Some ice creams are made with egg yolks, however, which would technically make them custards based on the USDA guidelines.
Culver's is a fast-food restaurant that started in Wisconsin and has since expanded to 26 states. The chain is known for its ButterBurgers, cheese curds, and frozen custard. I'd never been before, but my mom loves it — so my husband and I recently tried it out.
Take home Culver's custard to enjoy whenever you want by picking up a pint from your restaurant's freezer or asking to get a pint or quart of the featured Flavor of the Day to go. Sometimes, however, nothing beats the sweet surprise of stopping in for a flavor you've never tried before and savoring every blue spoonful.
In October 2017, Culver's sold a minority share to Roark Capital Group, a private equity firm based in Atlanta. The Culver family retains majority ownership. On March 29, 2021, Enrique 'Rick' Silva became the fourth CEO of Culver's. In July 2024, Culver's celebrated 40 years.
In our restaurants, we take the milk produced by our trusted family farm partners and slow-churn our Fresh Frozen Custard in small batches all throughout the day. This way, you can always be sure that you're getting the highest-quality, freshest dessert possible.
Slower churning makes it dense and creamy and sharply cuts down on air. (Air makes up 30% to 50% of ice cream's total volume.) The eggs bump the fat to approximately 24.5 grams per serving, though. At about 314 calories, 18 grams of sugar, and 23 grams of carbs, consider frozen custard a “special treat.”
If stored well, ice cream in an airtight container lasts the longest when frozen, usually one to two months. This is because the freezing temperature slows the growth of bacteria and keeps it from becoming rancid too quickly.
Slower churning makes it dense and creamy and sharply cuts down on air. (Air makes up 30% to 50% of ice cream's total volume.) The eggs bump the fat to approximately 24.5 grams per serving, though. At about 314 calories, 18 grams of sugar, and 23 grams of carbs, consider frozen custard a “special treat.”
Introduction: My name is Arline Emard IV, I am a cheerful, gorgeous, colorful, joyous, excited, super, inquisitive person who loves writing and wants to share my knowledge and understanding with you.
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