 |  Click on a question below to reveal the answer and learn more about Whit's Frozen Custard!
| A: | The first Whit's Frozen Custard opened on March 3, 2003, in Granville, Ohio, on the tail of one of the region's coldest and snowiest winters in years. Granville did not know what frozen custard was and many felt it would not survive. However, there was a destiny to Whit's beginning and, against all odds, mother nature could not delay Whit's inevitable success.
Chuck Whitman, working in his father's foodservice business, spent 21 years calling on restaurants, including popular soft-serve businesses throughout the Midwest. During this time, he also purchased an endless array of ice cream ingredients, and worked at a dairy manufacturing plant. His knowledge and affinity for the virtues of frozen custard grew over those years and he steadily explored perfecting a frozen custard recipe while sourcing supplies of the finest ingredients. Frozen custard became his passion.
His wife, Lisa, also shares this passion. Lisa and her family spent many years operating several ice cream establishments in the Columbus area. "I grew up on soft-serve ice cream, but when I tried frozen custard, that was it. Frozen custard is creamier and full of flavor." Chuck and Lisa Whitman have taken the secrets they have learned over the years and perfected it into one store. This explains the long lines every evening on a warm, summer night and why customers continue to come back for more -- you can taste the quality and love in every scoop of Whit's Frozen Custard. |
| A: | Frozen custard recipes date back to the early 1900s but it wasn't until the 1920s that commercial frozen custard machines were invented. It is said that the 1933 World's Fair in Chicago popularized frozen custard and by 1940 frozen custard stands were located all over the East and Midwest of the United States.
Frozen custard is still created with the same pure ingredients as a century ago; cream, eggs, and sugar. But there are three reasons why frozen custard is thicker, smoother, and creamier than ice cream: 1) Frozen custard uses a higher butterfat content, 2) Making frozen custard is a slower labor-intensive process that is careful to minimize the amount of air blended into the mix, referred to as "overrun," and finally, 3) The typical serving temperature of frozen custard is 26 degrees, that's 10 degrees warmer than ice cream.
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| A: | You will recongize Whit's frozen custard as superior frozen custard because we spare no expense in obtaining the highest quality ingredients -- from our fresh cream and pasteurized eggs to the premium chocolates, fruit toppings, and fresh roasted nuts.
Whit's frozen custard is made fresh daily, right in our stores. |
  
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