When you hear of custard, you think of an egg-based creamy pastry for dessert. Unless you’re from Wisconsin, it’s hard to envision that frozen custard is really just very good ice cream.Well, if you’re in Leesburg, you’re certainly not denied the pleasure of this “Ice Cream Will Never Be The Same” cold concoction called Milwaukee Frozen Custard.
Ms. Dora Hoshiyama expertly ran a Milwaukee Frozen Custard Shop for many years before opening her own store with her husband, Ichiro. Located on E. Market Street, her shop, with its clean tiled floors, professionally designed interior is a modern ice cream parlor.
Prepared fresh in the store, it’s the eggs that turn the ice cream into frozen custard. Less air is blended making it rich and creamy and because it’s more packed than regular ice cream, its density keeps it from melting too quickly.
There are featured flavors daily. Ask for a print-out of their monthly calendar or print it from their website at http://www.milwaukeefrozen.com. Post it in your fridge. January or July, you’ll be sure to dash to Ms. Dora’s shop for the flavor of the day scooped in a cone or cup! They also offer sundaes, malts, cakes, cookies, coffee and cold drinks.
Appreciate the goodness of life and enjoy a scoop of Milwaukee Frozen Custard!
With your Loudoun Rewards Card, get a second scoop FREE on your first visit (M-TH) and 10% off thereafter on any flavor, any day!
Milwaukee Frozen Custard
Ice Cream Will Never Be The Same
510-F E. Market St.Leesburg, VA 20175
Tel: (703) 779-2007
Website: www.milwaukeefrozen.com
Filed under: 2008 Merchants' List, RESTAURANTS & FOOD
Well said. I would be happy to read anything else you might contribute on this subject.
Frozen Custard is not at all like ice cream, Its richer and creamier its made daily and served at -10 degrees F with storage at -20 degrees F. traditional ice cream is made 22 degrees F, also during the freezing process the volume of ice cream can double in size by beating air into the mixture. The expansion of the product by introducing air is called overrun. The volume of air and the size of ice crystals can result in a coarse texture. Frozen Custard has about 20% overrun. The mix is rapidly frozen with loow overrun and small ice crystals, resulting in a smooth, creamy texture. The custard produced is velvety smooth with a rich flavor. The custard made at the store generally done several times a day. There is a variety of flavors everyday of the month.