Our Difference


History of Custard

No one knows for sure the exact time or place Americans first tasted frozen custard, but like many great inventions, this gourmet treat grew in popularity and is now enjoyed by people of all ages around the country. Some sources trace the custard’s beginnings to Coney Island, New York, in the early 20th century. Perhaps first sold as a carnival treat, frozen custard could be found in resort communities along the East Coast.

By the 1930s, people in the Midwest were discovering frozen custard. After commercial freezers became more widely available, families started custard stands that turned into local landmarks. Many bear the original family name. The Kirkhoff family of Lafayette, Indiana, opened its first stand in 1932. The store is still in operation, making it the oldest continuously operating custard stand.  Currently Milwaukee, Wisconsin sells more frozen custard than anywhere else, earning it the title of “Custard Capital of the World.”

Frozen custard machines have been updated throughout the years, but the basic ingredient list for custard remains short and sweet: cream, sugar, eggs and vanilla extract. Creamier than regular ice cream, frozen custard contains more butterfat and is churned very slowly. The slower turning beaters keep air from being mixed into the custard as it freezes. The result is a dessert that is very rich and thick. Frozen custard is rarely packaged for store shelves, but instead made fresh daily and served immediately to maintain its creaminess.

Andy’s Mix Philosophy

The only thing more important than the things we do, are the reasons behind doing them.  Crafting the finest confectionary dairy bases is what we do at Meadowvale.  How and why we do it, is the true story behind our craft.

Everyone that prepares food for an audience looks for acceptance in what they are doing.  For some the motive for that acceptance is monetary alone.  “If I sell enough of something I make, and keep my costs dirt cheap and my margins real big, I’ll make a boat load of money”.  For others it is a soul means of expression of how they view excellence in the world and bring it to life via a gastronomic means.

As with most things in life, motives are what dictate means.  Why you are engaging in an activity, defines how you engage it.  Our goal at Meadowvale is to be the best at what we do.  We believe in order for a craft to be purposeful it needs to be profound.  Sometimes profound is over the top big, or myopically small, but it should always leave you better than when it found you.

Our products are subtle and pure and they are crafted in a manner that allows their quality shine through.  There are no “fillers” or “substitutes” added to cut costs, increase margins or extend the shelf life to withstand an apocalyptic crisis.

All of these things protect the interests of the people making the products rather than the people that consume them.  Quite simply put, all that we do is for the betterment of the people consuming the products not for those of us making them.  Why you ask, because without the consumers, there is no need for the makers.  That’s what our motives are and that is why we craft only the very best into our mixes.