There are a few key differences between custard and ice cream. Custard is served at a higher temperature, 18-23 degrees, compared to ice cream, which is served at zero degrees. Custard is also made with pasteurized egg yolks and a higher butterfat content and contains less air than ice cream.

But which is better?

Well, as someone who has worked at both ice cream and frozen custard shops, I consider myself a bit of an expert when it comes to frozen treats. And both are good. Honestly, I don’t discriminate when it comes to frozen desserts. Gelato, sorbet, Dippin’ Dots, malts, milkshakes, custard, and ice cream, they’re all great. But I have to say that custard is the best.

Custard is creamier and thicker, making it the perfect consistency both to be served alone or blended with toppings and flavors. The higher temperature of custard pretty much insures that you’ll never get a brain freeze, so you can dig right in as soon as you get it.

And finally, the taste of custard can be topped by no other. When I eat ice cream, I always go for chocolate or another more elaborate flavor, with plenty of toppings mixed in. And that’s great for custard too, but when it comes right down to it, the taste of plain vanilla custard before you even add anything to it is so great that ice cream just can’t compare.

Want to try it for yourself?

Frozen custard shops are abundant in the Midwest, and specifically in St. Louis.

Ted Drewes in South City, recently rated best ice cream in the world by Irish marketing company Soolnua (clearly custard is so good it’s the best ice cream too), provides an authentic experience, founded right here in St. Louis but if you’re looking for something a little closer to home there are plenty of options as well. Fritz’s is located is located in Twin Oaks, Silky’s is in Ellisville.

While Ted Drewes, Fritz’s, and Silky’s all close for the winter, my personal favorite, Andy’s, has locations in both Kirkwood and Ballwin, and is open all year around, so you can get your custard fix even in the winter.

If you want a meal with your custard, you can check out the new Culvers on the corner of Big Bend and Sulphur Spring, or the Shake Shack opening in the Central West End later this year.