Frozen Custard Concrete appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Frozen custard concrete · St. Louis
A concrete is frozen custard blended so thick with mix-ins that it holds a spoon upside down. Ted Drewes made it the St. Louis dessert, dense, cold and famously inverted at the window.
Frozen custard, an egg-enriched ice cream, took hold in the Midwest in the 1930s, and Ted Drewes opened his Chippewa Street stand on Route 66 in 1941. The concrete, blended so stiff it can be handed over upside down without spilling, became the signature, a showmanship move that doubles as proof of thickness. The Chippewa stand still draws summer lines and ranks among the most enduring food landmarks in the city.
Where to eat in St. Louis:
- Ted Drewes Frozen Custard