Nielsen's Frozen Custard
St. George branch of a Utah frozen-custard institution founded in 1981, known for its thick concretes.
Nielsen's was founded in 1981 by Steve and Debbie Nielsen, who wanted a family business that would teach their children to work, and opened first at the old Crossroads Plaza in Salt Lake City. It was the first frozen custard business west of the Mississippi and one of very few anywhere in the country at the time. In 1983 Steve was granted a United States patent for a custard-freezing machine he invented.
Background
Frozen custard is not a marketing name for ice cream: it is legally distinct, requiring at least 1.4 per cent egg yolk, and it is churned with far less air than ice cream, which is what makes it dense and slow to melt. Egg yolk also emulsifies the mix, giving the texture custard is judged on. A 'concrete' is the resulting product blended thick enough that it can be handed over upside down without moving.
Read more in our guide to dessert and ice cream in St. George. The directory lists all Ice Cream & Frozen Yogurt.
Nearby: Bowls Superfoods, Angelica's Mexican Grill, Banana Blossom Thai Cuisine.
Categories
Address
445 E St George Blvd, Suite 102St. George, UT 84770
Contact
- Work Phone: 435-628-5579
- Website: https://nielsensfrozencustard.com
Frequently asked questions
How is frozen custard different from ice cream?
It is a legally distinct product requiring at least 1.4 per cent egg yolk, and it is churned with much less air. That makes it denser and slower to melt, and the yolk emulsifies the mix to give the texture it is judged on.
Who founded Nielsen's?
Steve and Debbie Nielsen, in 1981, at the old Crossroads Plaza in Salt Lake City — they wanted a family business that would teach their children to work. It was the first frozen custard business west of the Mississippi, and Steve patented a custard-freezing machine in 1983.
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