Culver's Flavor Of The Day Morris Il (2024)

FAQs

How would you describe Culver's frozen custard to a guest? ›

Culver's Fresh Frozen Custard is supremely thick and creamy and is naturally richer than ice cream. It's made daily inside our restaurants using family farm-fresh dairy. Slow churning it in small batches all day long gives our custard its silky-smooth texture and irresistible taste.

Chocolate Fresh Frozen Custard made with farm-fresh dairy and infused with our Signature Root Beer, swirled with chopped Dove® Chocolate and chocolate cake pieces.

Culver's first restaurants outside Wisconsin opened in Buffalo, Minnesota, in September 1995, Roscoe, Illinois, in December 1995, and Dubuque, Iowa, in November 1997.

Custard contains fewer calories than ice cream, more protein, and calcium, but less fat and carbs. Custard must contain at least 1.4% egg yolk, while ice cream contains less than 1.4% egg yolk.

The main difference between frozen custard and ice cream is that frozen custard is made with egg yolks and ice cream is not, giving the former a richer flavor and mouthfeel. Some ice creams are made with egg yolks, however, which would technically make them custards based on the USDA guidelines.

In 1984, Craig and Lea Culver, along with Craig's parents George and Ruth, opened the very first Culver's in the family's beloved hometown of Sauk City, Wisconsin, and began serving ButterBurgers® and Frozen Custard.

A delightful mix of chocolate-and-vanilla-flavored ice cream swirled with thick, rich chocolate fudge. Our Brown Cow Delight is perfect for those days when you want both chocolate AND vanilla!

As Craig Culver always says, "We never compromise on quality." It's a promise that begins with sourcing the best ingredients and continues through to the way we prepare your meal: fresh, just for you. It's why we always use fresh, never frozen beef and whole, white meat chicken from America's family farms.

Nutritional Value

Frozen custard is higher in fat and calories than ice cream. This is because of the egg yolks and heavy cream used in its recipe. Frozen custard is also typically denser than ice cream, which means it is more calorie-dense. Ice cream is typically lower in fat and calories than frozen custard.

Culver's is a fast-food restaurant that started in Wisconsin and has since expanded to 26 states. The chain is known for its ButterBurgers, cheese curds, and frozen custard.

Who owns Culvers? ›

The 965-unit chain, based out of Prairie du Sac, Wisc., has been family-owned since the first store opened in 1984. with their son and his wife, Craig and Lea. In 2017, Culver's sold a minority interest to Atlanta-based private equity group Roark Capital, though the family still retains the majority share.

Eating at the World's Largest Culver's has to be on every Midwestern bucket list! Culver's in Newville is the largest of the beloved fast-food restaurant group and features a conference room available to rent for private events.

As of June, 2024, there are 998 Culver's restaurants in the United States. These restaurants are located in 26 states and territories and 793 cities. The state with the most Culver's locations is Wisconsin, with 136 restaurants.

“And keep reminding them, and people will get there. And they will be so happy when they do.” Chad Stevenson, left, and Jeff Liegel of S&L Companies are the largest Culver's franchisees with nearly 100 restaurants in five states and 50 owner-operators.

Make It Fresh, Multiple Times a Day

You can taste the difference … really! Our frozen custard is special because it's made fresh: slow-churned, right in the restaurant, in small batches.

Since it is freshly made, our custard is served at a temperature of 17-20 degrees, and is neither flash-frozen nor held at sub-zero temperatures. This allows the custard taste to really come through. Wait 'til you taste the difference!

In most of the U.S., “custard” and “ice cream” are often used interchangeably, but depending on where you live and who you ask, they can mean markedly different kinds of scoops. The main distinction is eggs: ice cream may have them, but custard always does.