What sets the chilled county newcomer frozen custard apart from ice cream? Fresh cream and egg yolks are churned, with no more than two percent air into the mix—40 percent less than soft-serve ice cream and 10 percent less than store-bought ice cream. “It’s creamier and thicker than ice cream,” says owner Bobby Joachim. Cones cost $2.37 to $3.12 and a pint is $4.49. Nothing at Abbott’s is prepackaged. Of the 330 different sundae combinations, be sure to ask for the signature peanut-butter sauce with real cocoa sprinkles.
Don’t call it ice cream. Don’t call it soft-serve. Abbott’s Frozen Custard has less than 2 percent air (8 percent less than ice cream and 38 percent less than soft-serve), yielding a creamy-soft frozen dessert that is as thick as it is delicious (credit the high percentage of butterfat and egg yolk for the yum factor). Flavors change daily, but we favor the black raspberry, maple walnut, and butterscotch. Be sure to get a cone during the warm-weather months; Abbott’s is open only from late March through October.