Here’s a question: why isn’t frozen custard a thing in Toronto? It’s so good, and its absence makes me simultaneously sad and infuriated, because why? It makes no sense!
For the uninitiated, frozen custard is basically like ice cream but better. It’s made with egg yolks along with the traditional ice cream ingredients, which gives the final product a richer, more velvety texture and an irresistibly custardy flavour.
There used to be a frozen custard joint in the city called Jedd’s, but aside from the fact that it was never very good, it closed down. Recently, a place called Rita’s opened near Kensington Market, but based on one sampling (which was right when it opened, so I should probably give them another shot), it just tasted like regular soft serve.
So — for now, at least — all frozen custard cravings need to be satisfied via a road trip to Buffalo. Though the frozen custard at Anderson’s isn’t exactly the best I’ve ever had, it’s rich and creamy, and it has a really nice custard flavour. It’ll do.