Density Frozen Custard At Short Street

Density Frozen Custard is started by a pair of Sibling, Sherlyn and JR. They travelled across three states in Midwest, US, in search of the best Frozen Custard. Finally, they found and brought Density Frozen Custard to Singapore. Their first flagship is established at Selegie.

The design of the outlet is very much industrial. The inspirations is drawn from the Coney Island of New York City.

Each day, there will be three flavours; Chocolate based flavour, Vanilla and a daily special. Single scoop priced at $4. Double at $7. And triple scoop at $9.50. There are toppings and sauces at additional price, $1 and $0.50 respectively.

I tried all the three flavours; Vanilla, Rocher and the daily special, Popcorn. The texture of the frozen custard was amazingly silky and creamy. I could never imagine that such fabulous quality could be achieved, if I have not tried it. Each mouthful was packed with the goodness of the flavours. The sweetness level was perfect. Not too sweet, neither not sweet enough.

The secret is in the making of the frozen custard. Lots of science to ensure that as little air is introduced into the mixture in the making process. Importantly, NO artificial colourings or flavourings; preservatives or artificial stabilizers were used. Instead only the best and natural ingredients were added. Egg yolks was used as a stabilizers. The Density Frozen Custard is made freshly daily.

Another nutrition fact about Density Frozen Custard. It contains only half the amount of sugar of a frozen yogurt.

You could choose Sundaes, Concretes or Affogato instead. If ice cream is not your cup of tea, there are other products in Density Frozen Custard too. You could have a cup of premium Cuppa. The beans were roasted locally by Two Degrees North. Alternatively, other Beverages.

Finally, a GOOD news! Density is extending a promotion of 10% discount to all NAHMJ readers. All you have to do is to flash this post during payment.

A little fun fact about Frozen Custard

Frozen Custard started way back from 1919 by Swiss brothers, Archie & Elton Kohr at Coney Islands, New York City. Though their unique way of making it resulted in a velvety and creamy dessert that was melting fast. After eggs were added, the result was a richer frozen desserts tasted like custard. And it slowed down melting time.