About Us

Read to find out about Nielsen's and our frozen custard!

Introducing the Owners

Howard and Amanda

It is not just one ingredient or process that makes Nielsen’s Frozen Custard more delicious. It’s a combination of the exacting recipe with real diary cream. rich eggs, and other natural ingredients. It’s our freshness. Our frozen custard is made fresh every few hours right in our store. It’s the quality of the flavorings, breakfast grade cocoas, fresh roasted nuts, and real berries.

Our machine is a specially designed, one-of-a-kind freezing machine manufactured exclusively for Nielsen’s. Our machine is designed to freeze our custard recipe without pumping in extra air during the process. This allows our custard to maintain it’s richness, and gives it a smooth, creamy texture that is unrivaled.

Frozen custard is similar to a thick, soft, rich premium ice cream minus the fluff (air).

Frozen custard differs from ice cream in that it is made with eggs in addition to cream and sugar. Frozen custard is frozen shortly before serving and not hardened like traditional ice creams. It also contains much less air, giving it a thick, rich and creamy consistency.

Even with all the rave reviews, our frozen custard has less calories and less fat than premium ice cream. Our patented machine just knows how to make it smooth and creamy without the calories it tastes like it has.

The story goes that frozen custard was invented when an ice cream vendor was looking for a way to prevent his ice cream from melting too quickly. With the addition of eggs to his recipe, he found he’d created a new magical concoction! Known as frozen custard, this new ice cream had a smoother consistency and richer taste than regular ice cream.

No one know quite sure when the first frozen custard machine was invented. It is believed that 1919 was the landmark year, as that was the first time it was brought to Coney Island. Over 18,000 cones were sold in the first weekend and vendors started to travel across the country selling the delicious treat. Frozen custard’s fame grew and by the 1940s, there were hundreds of frozen custard stands throughout the East and Midwest.

A “concrete” is a rich, creamy, frozen custard shake that is as “almost” as hard as concrete.