Freddy's Famous Custard at Home: The Ultimate Copycat "Concrete" Recipe

 

---

Freddy's Famous Custard at Home: The Ultimate Copycat "Concrete" Recipe

There's something magical about the frozen custard from Freddy's Frozen Custard & Steakburgers. It's not just ice cream; it's denser, richer, and impossibly smooth. It’s the kind of treat that can turn any day around. One of their signature items is the "Concrete" – a thick, blended creation of frozen custard and your favorite toppings that's so dense, they serve it to you upside down.

Maybe you've heard it called something else, a "Duppe" perhaps, or maybe you're just a die-hard fan like me who needs a Freddy's fix without leaving the house. Whatever your reason, you've come to the right place. After countless (and delicious) trials, I've cracked the code to that signature Freddy's taste and texture.

This recipe will show you how to create that silky, decadent vanilla frozen custard from scratch and turn it into a spectacular Concrete that rivals the real deal. Get your spoons ready!

---

What Makes Frozen Custard Different?

Before we dive in, what's the secret? It's all about the eggs and the churn! Unlike traditional ice cream, frozen custard includes egg yolks in its base, which gives it that signature rich flavor and velvety, golden hue. It's also churned with less air (called "overrun" in the dessert world), which is why it's so much denser and creamier. Our recipe mimics this process for an authentically rich result.

Ingredients You'll Need

This recipe is broken down into two parts: the custard base and the mix-ins for your custom Concrete.

For the Vanilla Frozen Custard Base:

(Yields about 1.5 quarts)

• Heavy Cream: 2 cups (475 mL)

• Whole Milk: 1 cup (240 mL)

• Granulated Sugar: 43​ cup (150 g)

• Egg Yolks: 5 large

• Vanilla Extract: 2 teaspoons (or 1 vanilla bean, split and scraped)

• Salt: 41​ teaspoon

For a Classic "Dirt 'n Worms" Concrete (A Freddy's Favorite):

(Per serving)

• Prepared Frozen Custard: 2 scoops (about 1 cup)

• Oreo Cookies: $3-4$, crushed

• Gummy Worms: A handful (as many as you like!)

---

Step-by-Step Instructions

Making frozen custard is a two-part process: creating the custard base on the stove and then churning it. Don't be intimidated; it's easier than it sounds!

Part 1: Making the Custard Base

1. Prepare Your Tools: Before you start, place the bowl of your ice cream maker into the freezer for at least 24 hours, or according to the manufacturer's instructions. This is a crucial step! Also, prepare an ice bath by filling a large bowl with ice and a little water. Place a smaller, clean bowl into the ice bath.

2. Heat the Dairy: In a medium saucepan, combine the heavy cream, whole milk, salt, and half of the sugar (83​ cup). If using a vanilla bean, add the scrapings and the pod to the pot. Warm the mixture over medium heat, stirring occasionally, until it's steaming and small bubbles form around the edges. Do not let it boil.

3. Temper the Eggs: While the milk is warming, whisk the egg yolks and the remaining sugar in a separate medium bowl until the mixture is pale yellow and slightly thickened. This should take about 2 minutes.

4. Combine Carefully: Once the cream mixture is hot, remove it from the heat. Very slowly, pour about one cup of the hot cream into the egg yolk mixture while whisking constantly. This is called "tempering" and it prevents the eggs from scrambling.

5. Cook the Custard: Pour the tempered egg mixture back into the saucepan with the rest of the cream. Return the saucepan to the stove over low-medium heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. This will take about $5-8$ minutes. An instant-read thermometer should register between $170-175^{\circ }F$ ($77-79^{\circ }C$). Do not let it boil, or it will curdle!

6. Chill the Base: Immediately strain the custard through a fine-mesh sieve into the chilled bowl set in the ice bath. This removes any small bits of cooked egg and the vanilla pod. If you used vanilla extract, stir it in now. Let the custard cool over the ice bath for about 20 minutes, stirring occasionally.

7. Refrigerate: Cover the custard base with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, but preferably overnight. The colder the base, the creamier your final product will be.

Part 2: Churning and Assembling Your Concrete

1. Churn the Custard: Pour the chilled custard base into your frozen ice cream maker bowl. Churn according to the manufacturer's directions, usually for about $20-25$ minutes. The custard should be the consistency of thick soft-serve.

2. Create the Concrete: Scoop the freshly churned custard into a chilled mixing bowl or a sturdy glass. Add your crushed Oreos and gummy worms. Using a spoon, vigorously mix and fold the toppings into the custard until they are fully incorporated. The key to a "Concrete" is the thorough mixing!

3. Serve Immediately: Serve your homemade Freddy's Concrete right away with a spoon (and maybe a few extra gummy worms on top!).

---

Variations & Topping Ideas

The beauty of a Concrete is customization! Swap the Dirt 'n Worms for these other classic combos:

• Peanut Butter Cup & Banana: Sliced bananas and chopped peanut butter cups.

• Hot Fudge & Brownie: A swirl of hot fudge and chewy brownie chunks.

• Caramel & Pecan: Salted caramel sauce and toasted pecans.

• Strawberry & Shortcake: Fresh strawberries and pieces of shortcake or pound cake.

Frequently Asked Questions (FAQ)

• Do I absolutely need an ice cream maker?

  For the smoothest, most authentic texture, yes. However, you can try a "no-churn" method by pouring the chilled custard base into a freezer-safe container. Freeze for 45 minutes, then stir vigorously. Repeat this process every 30-45 minutes for 3-4 hours until frozen. It won't be as smooth, but it will still be delicious.

• How do I store leftover custard?

  Store any un-mixed custard in an airtight, freezer-safe container in the back of your freezer for up to two weeks. Press a piece of plastic wrap against the surface before sealing to prevent ice crystals.

• Can I make this dairy-free?

  You can experiment with full-fat coconut cream and coconut milk as substitutes for the heavy cream and milk, though the flavor and texture will be different.

---

Enjoy bringing a taste of Freddy's into your own kitchen! We'd love to see your creations. Tag us on social media or leave a comment below with your favorite Concrete combinations!