Celebrating Ted Drewes Jr.: The Legacy of a Frozen Custard Icon
The recent passing of Ted Drewes Jr. at the age of 96 marks the end of an era for frozen custard lovers, particularly in St. Louis, where his name has become synonymous with this beloved treat. Known for his extra-thick shakes called "concretes," Drewes not only popularized frozen custard but also created a cultural staple that has defined summer in St. Louis for generations. This article delves into the history and significance of frozen custard, the unique qualities that set it apart from regular ice cream, and the impact of Drewes' innovations on the dessert industry.
Frozen custard, a dessert that originated in the 1910s, is a creamier and denser version of ice cream. The defining characteristic of frozen custard is its inclusion of egg yolks, which contributes to its rich flavor and smooth texture. This addition of eggs, combined with a higher fat content, makes frozen custard less airy than traditional ice cream, resulting in a denser and creamier product. The process of making frozen custard involves a continuous churn method that incorporates less air, enhancing its velvety texture and allowing for a more intense flavor experience.
Ted Drewes Jr. played a pivotal role in popularizing frozen custard in St. Louis. His family business, established in the 1920s, became famous for its "concrete" – a thick shake served upside down to demonstrate its consistency. This playful presentation not only delighted customers but also highlighted the unique qualities of frozen custard. Drewes understood that the experience of enjoying a frozen treat was just as important as the flavor, and he capitalized on this by creating a fun, memorable way to serve his products.
The principles behind frozen custard production are rooted in the science of freezing and emulsification. When cream, sugar, and egg yolks are mixed and churned, the emulsion created allows for a smoother texture. The continuous freezing process ensures that fewer ice crystals form, which is essential for achieving that signature creamy consistency. Additionally, the lower overrun in frozen custard production – the amount of air incorporated during the churning process – results in a denser product that melts more slowly than regular ice cream, making it ideal for warm summer days.
Ted Drewes Jr. didn’t just create a popular dessert; he fostered a community around it. His establishments became gathering spots for families and friends, where they could enjoy a sweet treat and create lasting memories. The tributes from celebrity chefs and politicians following his passing reflect the profound impact he had on the culinary landscape of St. Louis and beyond. His legacy is not only in the rich, creamy custard that millions have enjoyed but also in the traditions and connections fostered over shared desserts.
In conclusion, Ted Drewes Jr.’s contributions to the world of frozen custard resonate far beyond his iconic shop. He transformed a simple dessert into a cultural phenomenon, leaving behind a legacy that will continue to delight future generations. As we remember the "Frozen Custard King," we also celebrate the joy and community that his creations brought to countless individuals, making every scoop a cherished memory of summer in St. Louis.
