WHAT MAKES GOODBERRY’S FROZEN CUSTARD SO GOOD?
Unfortunately, ice creams, frozen yogurts and other frozen custards seem to rely more and more on chemical fillers and stabilizers every day. One national brand of “premium” ice cream’s vanilla ice cream ingredient label reads like this: “Cream, Nonfat Milk, Milk, Whey, Sugar, Corn Syrup, Guar Gum, Cellulose Gum, Carrageenan, Mono & Diglycerides, Polysorbate 80, and Annatto Extract, Vanillin an artificial flavor, vanilla bean specs.” That’s enough to leave a bad taste in your mouth!
But you won’t find that at Goodberry’s. We’re still churning out our original all natural recipe, and that makes our vanilla recipe a whole lot easier to read: “Milk, Cream, Egg, Pure Cane Sugar, Honey, Natural Vanilla Extract.”
Our quest to make the finest frozen dessert didn’t stop with our recipe. You see, the equipment you use to make frozen custard is just as important. To serve the smoothest, richest and creamiest frozen custard, we needed the very best equipment. We hadn’t been open too long before we discovered that the frozen custard machines available on the market weren’t optimized to produce the very highest quality product and weren’t being manufactured to a high enough standard. So we decided that we needed to design and build our own proprietary machines! And they make a much better frozen custard. So when you’re eating Goodberry’s, you’re getting a product made with a truly unique recipe in frozen custard machines that are not available anywhere else in the world!
Our frozen custard isn’t made in a factory, flash frozen, stored for months in warehouse, and then shipped all over the country. Nope, it’s made fresh hourly at each location right before your eyes. And a fresh frozen custard is a better frozen custard.
Overrun is a measure of the amount of air that is incorporated into a frozen dessert during the freezing process. Most ice creams have an overrun of around 40%, meaning that if you start out with 1 gallon of ice cream mix, after freezing you’ll end up with 1.4 gallons of frozen ice cream – air puffing up the volume. Some ice creams have as high as 100% overrun (the secret to cheap supermarket ice cream)! Goodberry’s frozen custard has an overrun below 20%. That’s why a quart of Goodberry’s will weigh so much more than a typical quart of ice cream or frozen yogurt. It also gives Goodberry’s frozen custard a smooth and creamy texture like you won’t find elsewhere. After all, air is free and we don’t think you should be buying it in your frozen dessert!
The Goodberry’s Frozen Custard Story
It all started right here in Raleigh, North Carolina, with the desire was to create the finest frozen dessert available anywhere in the world. You see, in 1986, the frozen dessert landscape in America was very bleak. The advent of industrialized food production and advances in the chemistry of food science, such as high fructose corn syrup, had fundamentally changed the way frozen dessert recipes were formulated. Over the prior 30 years, ice creams, frozen yogurts and frozen custards had been manufactured with more and more chemical fillers, stabilizers and flavorings. Producers were making the cheapest recipe, in the highest volume, that had the longest shelf life, and could be sold at the biggest markup – all at the expense of quality. That didn’t sit well with us, and consumers had begun taking notice too. There was a void in the market for a genuinely wholesome, high quality product.
So in 1987, we set out to create a recipe that would harken back to a time, 50 years prior, when ice cream was made freshly, with honest ingredients, right at the creamery. Our philosophy was that sometimes what you leave out is as important as what you put in, and we decided to leave out all the artificial and chemical ingredients. We would use fresh milk, fresh cream, eggs, honey, pure cane sugar, and only natural flavorings to make our frozen custard. To keep it rich and creamy, we wouldn’t whip it all up with air during the freezing process. We would make it every hour to ensure optimal freshness and flavor. The focus of our toppings would be rich chocolates, freshly roasted nuts, and the highest quality fruits. And we would serve everything with a smile (sometimes even upside down!) at a neighborhood creamery.
Our first creamery opened in September of 1988, at the corner of Spring Forest Road and Atlantic Avenue in Raleigh. A second location followed shortly after on Kildaire Farm Road in Cary. At the time, we were introducing frozen custard to the southeastern United States. As a result, not too many people knew what frozen custard was, but fortunately they knew they liked what they were tasting and decided to come back. Since those first two creameries, we’ve opened seven more in the Triangle Area, and even two in Australia.
2421 Spring Forest Rd., Raleigh, NC 27615
9700 Strickland Rd., Raleigh, NC 27615
13260 Strickland Rd., Raleigh, NC 27613
2042 Clark Ave., Raleigh, NC 27605
1146 Kildaire Farm Rd., Cary, NC 27511
2325 Davis Dr., Cary, NC 27519
1407 Garner Station Blvd., Garner, NC 27603
11736 Retail Dr., Wake Forest, NC 27587
3906 N. Roxboro St., Durham, NC 27704