Split your restaurant in two, it works wonders
By Liao Xiangjun
Frozen custard has a history that traces back to 1919 in the Mid-West of USA. What makes it different from regular ice-cream lies in its key ingredient – eggs. There has to be at least 1.4% of egg yolk in the final product for it to qualify as frozen custard. Over at Density Frozen Custard, located in the heart of town at 4 Short Street, the list of ‘must try’s include interesting flavors such as Buttered Popcorn, Black Forest and Rocher.
