On the Boardwalk at the Jersey Shore, Kohr’s isn’t simply about ice cream; it’s a ritual. The swirl of frozen custard, salty ocean air, and the squeak of the boardwalk under your feet. It’s woven into the rhythm of summer itself. For so many families, like ours, and I wasn’t an “ice cream kid,” but it was about piling into the hot car, heading Down the Shore, and knowing that sooner or later I would be holding that custard cone.
Kohr’s has always stood out because of that little extra magic. Frozen custard instead of plain ice cream. Creamier, slower to melt, and somehow lighter. The recipe, kept simple but perfected over generations, made it special, almost like the “reward” at the end of summer, beach, rides, and Kohr’s Frozen Custard.
History & Origin
- Founded in 1919 by brothers Archie (age 26), Clair (21), and Elton (17), who began by delivering milk and handwritten ice cream from a horse-drawn wagon in York, Pennsylvania. (1)
- An uncle introduced them to a continuous‑flow soft‑ice cream machine patented in 1914—the Meisenhelter Ice Cream Freezer.(2)
- After modifying the machine and experimenting with the recipe (especially by adding egg yolks), they created something silky, rich, and refreshingly cold.(3)
- Then in 1919, they set up on the Coney Island boardwalk and sold an astounding 18,460 cones in their first weekend, kickstarting the frozen custard craze.(4)
- The business then migrated to the Jersey Shore, with stores in places like Seaside Heights, Asbury Park, Atlantic City, and Point Pleasant Beach—helping to cement its identity as a boardwalk tradition. (5)
- Kohr’s custard remains true to Archie’s original recipe, still overseen by the family, with the custard noted for having less fat and sugar than traditional ice cream.(6)
Also, the broader history of frozen custard recognizes the Kohr brothers’ innovation as one of the earliest commercial successes: adding egg yolks created a smoother texture and slower melt, and still defines custard today.(7)
What Makes It Unique?
- Egg yolks are the key differentiator from regular ice cream—they help yield a dense, velvety texture and retard melting. (8)
- By law, U.S. frozen custard must contain at least 10% milkfat and 1.4% egg yolk solids, ensuring a rich, smooth consistency. (9)
- Kohr’s maintains the classic simplicity: grade A milk, cream, sugar, and eggs, with subtle tweaks like reduced fat and sugar for a lighter, distinctive taste (10)
- The result: custard that’s dense, creamy, and just the right melting speed for boardwalk eating.
DIY-Style Frozen Custard-Inspired Recipe
While the exact Kohr’s recipe is proprietary, you can approximate that creamy, rich quality at home with this simple frozen custard base (inspired by traditional methods):
Ingredients:
- 2 cups of heavy cream
- 1 cup of whole milk
- 5 large egg yolks (or try 6 for extra richness)
- ⅔ cup granulated sugar
- ¼ tsp salt
- Optional: 1 tbsp vanilla extract (or experiment with orange zest for that classic twist)
Steps:
- Heat the milk and cream in a saucepan to a simmer.
- Simmering occurs at a temperature range of approximately 185°F to 205°F (85°C to 96°C), which is just below the boiling point of 212°F (100°C).
- In a bowl, whisk egg yolks, sugar, and salt until light and fluffy.
- Temper the yolks by slowly whisking in a bit of hot cream, then gradually add more.
- Return to the pan and cook gently on low heat—stir until the mixture coats the back of a spoon (~170 °F).
- Strain, cool, chill for several hours or overnight.
- Churn in an ice‑cream maker: serve directly for soft‑serve style or freeze briefly for scoopable custard.
This gives you that luxurious, homemade frozen custard feel—dense, creamy, and nostalgic.
Kohr’s Frozen Custard was born from creativity, tinkering, and family passion, creating the first mainstream frozen custard that became a beloved boardwalk treat. While the exact recipe is secret, the heart of it is simple: creamy dairy, egg yolks, and just enough sweetness to make each lick unforgettable.
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- 8. WikipediaBecky Diamond, Author
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