Food Porn: Abbott’s Frozen Custard

This summer we at Buffalo Eats are going to try and visit as many ice cream stands as possible.  We have covered of few dessert shops and ice cream parlors, but there are many many more out there.  With summer approaching, we can hopefully give some readers a new location to bring their kids or go with a date for a nice cone/dish on a warm summers night.

While Buffalo was pretending to have summer a couple weeks ago, Alli and I visited Abbott’s Frozen Custard‘s new-ish Orchard Park location in the village, hidden behind the Mobil gas station.  Buffalo isn’t very familiar with Abbott’s, but the franchise has been around Rochester for quite some time (the company was founded in 1902). This wasn’t our first time there, Alli and I actually went twice last year when it had just opened but we felt it was a good place to start our “ice cream” travels.

With Ice Cream stands/parlors there really isn’t much in terms of differentiation.  Most local places carry some type of Perry’s “hard serve” ice cream, you can get the vanilla/chocolate or twist soft serve and most will have milkshakes or sundaes.  So we will try to explain the pro’s and con’s of each place we visit.

Walking into Abbott’s you can tell it’s new, the seating area is very clean (albeit very cold that day with the air conditioning on in full force) and there is plenty of seating indoor and out.  Their topping selection is very large and they have a number of pre-designed sundaes.  Price wise, you are looking at a couple dollars at most for single Cones and their Sundaes are in the $4-$6 range.  On top of that they have various ice cream cakes and pies being offered.  In terms of any type of food that would separate themselves from any other ice cream place, Abbott’s big draw is their custard.  They pride themselves on their homemade frozen custard and while I could not tell the difference between their version and that of any other ice cream stand, Alli swears by it.  (Alli edit: Frozen Custard, especially from Abbott’s, is thicker and creamier than regular soft-serve.  The custard at Abbott’s is very rich and thick and the prefect mix between traditional hard and soft ice cream.  They have some “secret” recipe that entails them using a slow-churn method and the custard is made fresh every day). They also have a large variety of desserts and you can order yourself a old fashioned Float.


According to Alli, her Chocolate ice cream cone was amazing (as she says it is every time).  I ordered their Snickers Supreme Sundae that was comprised of Vanilla custard, whipped cream (pretty sure it wasn’t homemade), pieces of crushed up Snicker Bars, and Hot Fudge and Caramel.  It was pretty delicious, while low on the actual Snicker candy part of the sundae, their hot fudge was pretty good and it wasn’t overly filling.

If you are in the Southtowns area or maybe taking a walk around Green Lake or Chestnut Ridge, then Abbott’s is actually a great place to go.   It is very family friendly, the kids will love the visible row of toppings, and the quality of the ice cream is really good.  Is there anything that stands out? Well, they do make their own custard and they have a selection of pies and ice cream cakes that I didn’t try and could be phenomenal..  For Orchard Park there is only a couple ice cream places and if you are looking for a healthier alternative Vincenzo’s Italian Ice/Gelato is right down the street, but Abbott’s isn’t a bad choice either.  You just have to look for it, since it is kind of hidden.

Abbott's Frozen Custard on Urbanspoon

2 thoughts on “Food Porn: Abbott’s Frozen Custard

  1. Huw

    Secret Recipes aside, frozen custard is more than soft-serve ice cream, this last is exactly what it says although it is often marketed as a custard desert.

    Frozen custard, properly made, starts with custard: ie, a milk/cream pudding thickened with egg yolks. this product is then loaded into the ice cream maker. Ice cream usually starts with only milk and cream, although most commercial ice cream recipes use gums or other artificial thickeners. When done right there’s a certain extra something to the thickness of frozen custard: it melts away in your mouth as it should (like ice cream) but there is something else – the egg yokes – that “holds the thickness” on your tongue.

  2. april king

    good ice cream. very poor editing on their sunday advertisements.

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