That is where tennis player Theodore R. Drewes Sr. was introduced to the treat when he began selling it in Florida to earn extra money during the winter off-season, first with the traveling carnival in the 1920s and then at his own custard stand in 1929.

He brought the business back to his hometown of St. Louis, Missouri, where he opened Ted Drewes in 1930 and expanded to a second location in 1931 and three stores in that city by 1941.

[13] Other chains serving frozen custard include Ted Drewes (based in Saint Louis, Missouri), Rita's Italian Ice (a suburb of Philadelphia, Pennsylvania), The Meadows, and Abbott's (Rochester, New York).

Soft serve ice creams may have an overrun as large as 100%, meaning half of the final product is composed of air.

The high percentage of butterfat and egg yolk gives the frozen custard a thick, creamy texture and a smoother consistency than ice cream.