How to Make Frozen Custard Concrete at Foo's Fabulous Frozen Custard
At Foo's Fabulous Frozen Custard, anything is possible.
Shakes so thick you can turn them upside-down and not lose a mouthful. That’s the mission at Foo’s Fabulous Frozen Custard in Brookside – it has been since Joe Bremser opened up the shop in 1988. That golden rule has remained unchanged through the years at Foo’s, largely thanks to Betty Bremser, Joe’s sister, who purchased the shop from her brother in 1996 and who we now think of as the patron saint of concretes.
What exactly is a concrete, you ask? It’s frozen custard blended with different flavors to create a sludgy, thick-as-mud treat that is the antidote to sweaty summer days and children’s tears. Betty explains further:
“A concrete is called a concrete because of the way that it is served,” she says. “There’s a very famous frozen custard place in St. Louis, where my brother’s wife is from, called Ted Drewes and there, they hand the concrete to you upside-down. Custard is so dense you can hand it to someone like that and it won’t fall out of the cup.”
When Joe moved to Kansas City, he wanted to open his own version of Ted Drewes — originally, he handed concretes out to customers upside-down, too. “We don’t really do that anymore, but that’s the telltale sign that it’s truly a concrete,” Betty says.
Whole eggs are the key ingredient in frozen custard. “Custard has egg yolks in it, which gives it a rich flavor and dense texture. There’s no air beat into it either, so when you add ingredients, it keeps its density and it melts slowly, slower than ice cream.”
Everything starts as vanilla custard before blending in the flavors. “We can do anything, that’s the beauty of Foo’s,” Betty says. “But it’s like mixing colors – you don’t want to add too many things and just end up with a brown color and a muddy taste. We’ve found that sometimes simple is better.”
It depends on the customer. “Sometimes a customer will come in and say, ‘I wouldn’t mind a little texture.’ So we start small, with something like chocolate chips and if they want more, we add pecans or pretzels or cookie dough. You want something that holds its shape, that won’t get blended into nothingness.”
There are over 37 suggested flavor combinations at Foo’s. Pictured is the I Kid You Not, a bountiful pile of chocolate, caramel and nutty, crunchy goodness!