Sheridan's Frozen Custard
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When Jim Sheridan was a kid, he loved eating frozen custard at a family-owned place in upstate New York. It was a shop that held customers and quality in high regard. (Jim thought it was a big adventure to go there.) Not surprisingly, the childhood memory stuck with him... and today, in his own booming frozen custard business, he makes sure that every to-die-for dessert is packed with fabulous ingredients and a bit of old-fashioned nostalgia.
Sheridan's Frozen Custard is a people magnet in Kansas City. Addicted custard-lovers line up for fixes at all hours of the day. The reason Sheridan's kicks out such irresistible creations is clear: for over 8 years before opening the shop, Jim meticulously researched and planned the details. He knew that every aspect of the business would contribute to the end result. Jim, in his own words, is a "purveyor of fine things". True to form, he identified the finest equipment around and secured gleaming Carvel custard machines manufactured in the 50's and 60's. He discovered where to find the most amazing roasted pecans and arranged to have them brought in from a specialized supplier. Whole berries? He's got' em! Fresh frozen fruit? You betcha. Jim even uses the best clear plastic cups offered by suppliers. Jim never cuts corners. As he predicted, people are wowed by the final product.
The building itself was a mission. Jim encountered strict zoning laws, which prohibited him from realizing his original idea of a classic custard shop. Still, Jim fought for aesthetic integrity and won a few details which set his building apart from others. Today, Sheridan's stands slightly closer to the street than neighboring businesses do, boasts 3-D custard cones on the sides of the building, and attracts crowds with its friendly look, clean beacon of light, touch of chrome, and of course, Sheridan's stellar reputation.
About Frozen Custard
Sheridan's Frozen Custard has been busy from the start. Since June 15,1998, custard has been made all day (from scratch) under sparkling clean conditions.
Custard is not the same as ice cream or frozen yogurt. For one thing, it's creamier. It is also smoother and thicker. Served about 25 degrees warmer than ice cream, custard has a smooth, velvety texture. It contains very little air (10-20% verses 50-90% in ice cream) but outrageously huge flavor.
Custard made its debut on Coney Island (as a carnival treat) around 1919. Until the late 1930's custard was frozen in machine cooled by rock salt. Then, more efficient machines were developed, making use of mechanical refrigerant. Thick, popular concretes were born in St Louis in the 1950's as a variation on the traditional milk shake. More frozen custard was added to the shake and milk was omitted. Large pieces of candy, fruits, and nuts made the discovery a big hit.
Sheridan's Frozen Custard respects the tradition from which it came. Although Jim enjoys concocting new flavors and variations, he clings tenaciously to his commitment to quality and authentic preparation. At Sheridan's a bit of yesterday is packed with love into every delightful dessert.
