Saturday, January 30, 2010

A Frozen Custard Music Video

How to start and run your own Frozen Custard Store.

Are you thinking of opening a frozen custard store without the knowledge or experience needed to be successful? I offer complete training and assistance for individuals who plan to open their own frozen custard store. I have owned Small Businesses for over 35 years and have been in the Frozen Custard business for 12 years, I Know what it takes to make you a successful operator! I currently own/manage a very successful Frozen Custard Store in The Villages, Florida. You will get the knowledge and training needed to
Make you profitable plus you will save $$$ on start-up cost due to common pre-opening and early operational mistakes that are usually made.
Save yourself time, headaches, sleepless nights and a whole lot of $$$. Click on the logo to visit my website @

Some of the Many topics, you will learn about include:• Writing your Business plan-We have a sample one already written.
• Locating and Selecting your Store site-Owning versus leasing.
• Designing and Floor Planning your Store.
• Constructing your Store-Finding a Good General Contractor.
• Costing and selecting your Equipment.
• Locating Vendors and stocking your store.
• Designing and Pricing your Menu.
• Store organization, selecting and hiring personnel, inventory management
• Scooping techniques and portion control.
• Selecting a mix, flavoring of the mix, add-ins Toppings.
• Health inspection, contamination, hygiene and sanitation.
• Making products-Sundaes, Shakes, Concretes
Frosted Drinks, Bars, Pies.
• Product development and packaging.
• Marketing of your Business.
• Low Cost Promotions that work.

Please call @ 352.259.3568 Noon-5 PM EST (Mon-Thurs.) or
Email me - for more information

A video about Frozen Custard

Here is a video about my store-Ollie's Frozen Custard in The Villages,Florida.

Friday, January 29, 2010

Great Frozen Custard Stores in Florida!

Click on the logos to visit their websites
My store in The Villages, Florida

Located in Wesley Chapel, Florida

Located in Winter Haven, Florida

What is Frozen Custard?

When asked the question, I get many different answers. Some typical responses are, "Is that the stuff inside donuts?" or "Is it pudding?" But usually the response is, "I have no idea!"
Frozen Custard is a gourmet ice cream treat which first originated on Coney Island, New York, as a carnival treat at the turn-of-the-century. The popularity of Frozen Custard quickly grew and was the rage of the East Coast. Frozen Custard could be found at many East Coast resort areas. Many travelers had a chance to taste the new sensation and it quickly spread to the Midwest. Milwaukee is currently considered the "Custard Capital of the World." The enjoyment of Frozen Custard was taken by "Snowbirds" to winter resort havens. The result, shops had to satisfy these customers. The popularity of Frozen Custard is spreading into every state in the USA.

To understand the reason for the great taste of Frozen Custard, all you need to do is read the label of ingredients. Frozen Custard must contain at least 10 percent butterfat and 1.4 percent egg yolk. Traditional ice cream must only contain 10 percent butterfat. Butterfat percentage can vary in mixes, typically between 10 and 16 percent. It is interesting to note that many frozen dairy treats are not really considered ice cream because of the ingredients. Mixes can be developed specifically for a shop so the owners can fine tune their own unique taste.

Typically, Frozen Custard is made daily and served at 18-19 degrees Fahrenheit. Traditional ice cream is made at 22-24 degrees Fahrenheit, flash frozen to -10 degrees Fahrenheit, and stored at -20 degrees Fahrenheit. Scooping and serving temperature for ice cream is 5 to 8 degrees Fahrenheit. (See picture above of Ross-2 Barrel,frozen custard machine)

During the manufacturing of ice cream, the volume can double in size by beating air into the mixture. The expansion of the product by introducing air is call "overrun." The volume of air and the size of ice crystals can result in a coarse texture. Frozen Custard usually has about 20 percent overrun.