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.
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.
It's why we only use family farm-fresh dairy for our Frozen Custard. And it's why every single Cheese Curd we've served has come from a Wisconsin dairy farm. We care about where your food comes from because we know you do too. We also know quality is something you can taste.
We prepare each small batch of our Fresh Frozen Custard right in our restaurants, all throughout the day so it's always lusciously thick and creamy. In addition to classic Chocolate and Vanilla, we also feature a Flavor of the Day that's different at every location and changes daily.
Brands vary, but vanilla ice-cream typically has about 10 per cent more calories than custard, as well as twice the saturated fat, less protein and half the calcium and potassium. However, ice-cream usually has less sugar and salt, too.
The Bratwurst Pub Burger at Culver's is considered unhealthy due to its high calorie and fat content, as well as its high sodium content, Chun comments. "One serving of the Bratwurst Pub Burger contains 1,010 calories, 65 grams of fat (28 grams of saturated fat), and 2,100 milligrams of sodium.
The major difference between the two is that custard must also contain 1.4% pasteurized egg yolk (per the Food and Drug Administration). The addition of eggs gives it a smooth and creamy texture.
While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.
Vanilla custard is renowned for its delightful balance of creamy richness and tasty vanilla flavour, making it a popular custard flavour worldwide. The smooth texture of the custard is complemented by the unique flavour of vanilla, creating a comforting mouthwatering taste.
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.
Culver's main competitors are Chipotle Mexican Grill, Papa Murphy's, and Darden Restaurants. Competitor Summary. See how Culver's compares to its main competitors: McDonald's has the most employees (210,000).
Our Mashed Potatoes and Gravy are the real deal—made from Russet potatoes, milk and seasonings, mashed 'til perfectly light and fluffy, and dripping with savory home-style gravy.
Culver's co-founders Craig and Lea Culver, and Craig's parents George and Ruth Culver built their restaurant business by following this principle. But there is a story to tell on how this all came to be, one that starts on the banks of the Wisconsin River in a southern Wisconsin town called Sauk City.
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.
No, custard is not a healthy option for someone trying to lose weight. Custard is high in sugar and calories, making it an unhealthy food choice. There are many other options a person can choose that are healthier and may aid in weight loss, such as lean proteins, fruits, and vegetables.
The FDA has set different requirements for the pasteurization of ice creams and custards than it has for regular milk. Since frozen custard contains higher fat content, milk solids and more sugar or sweetener, it's a more viscous solution and must be pasteurized at a higher temperature and longer duration than milk.
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