ADVERTISEMENT
- Real Recipes from Real People -

ISO: Frozen Custard

Misc.

I just got back from a trip to Springfield Mo. and they have a lot of Frozen Custard places. This stuff is excellent. I first had it a couple of years ago in Wisconsin and the place we went in Sevierville, tn went out of business. Can anyone help with the recipe for this frozen goodie. it is simular to ice cream but better.

Thanks

Betty Gross

MsgID: 0042257
Shared by: Betty Gross
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Betty Gross
2
  Judy/AZ
3
  Betty Gross
ADVERTISEMENT
Random Recipes
  • Lemon-Grass-Coconut Chicken Soup with Kaffir Lime
  • LEMON-GRASS-COCONUT CHICKEN SOUP WITH KAFFIR LIME 3 cups chicken stock 2 cans (13.5-ounces each) light coconut milk 1/2 cup finely minced fresh lemon grass, about 3 stalks (use only the pale inner core; cut off and di...
  • Healthy Cooking/Diet Recipes (9+)
  • April 23, 2008 Recipe Swap WEIGHT LOSS WEDNESDAY - 9 HEALTHY COOKING/DIET RECIPES Healthy Cooking and Diet Recipes Previously Shared (click...
  • Gina, I made lasagnas yesterday
  • Which recipe do you use for your lasagna? I do it from my head and it never comes out the same, but always good. I have some friends who don't cook and always buy dinners from me. Yesterday when I was making a few lasagn...
  • Zucchini Soup (microwave and blender or food processor)
  • ZUCCHINI SOUP 3 cups fresh zucchini, peeled and diced (make a triple batch and freeze when zucchini is in season) 1 1/3 cups water 2/3 cup chicken broth 1/4 cup onion, chopped 2 slices bacon, cooked, drained and crumb...
ADVERTISEMENT
  • Z'Tejas Three Layer Ice Cream Cake
  • Z'TEJAS THREE LAYER ICE CREAM CAKE FOR THE CAKE BASE: 2 cups flour 2 cups granulated sugar 3/4 cup unsweetened cocoa powder 3/4 cup vegetable oil 3 tsp. vanilla 1 tsp. salt 2 1/2 tsp....
  • Cinnamon Applesauce Salad (Jell-O, 1980)
  • CINNAMON APPLESAUCE SALAD 2 packages (3 oz. each) Jell-O Brand Orange Flavor Gelatin, divided use 1 3/4 cups boiling water 3/4 cup cold water 1 cup applesauce 1 cup (8 oz.) sour cream 1/4 teaspoon cinnamon Dissolve 1...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Frozen Custard
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!