FAQsask at the window
The things people ask at the window, answered.
What is frozen custard?
It’s made like ice cream, with two differences: egg yolk in the base (in the US it has to be at least 1.4% egg yolk solids) and a slow churn, so less air gets whipped in. It comes out denser and silkier, and we serve it a few degrees warmer than hard ice cream so it stays soft.
Is it made fresh?
Yes. Custard is best within hours of churning, so we make it in small batches all day. What’s in the cabinet was made today.
How many flavors are there?
Eighteen, from Vanilla Bean and Dark Chocolate to Black Raspberry and Honey Lavender. Ask for a taste of any of them on a little wooden spoon.
What is a concrete?
Custard blended thick with mix-ins, so thick we hand it over upside down. Pick one of ours or build your own with three toppings.
Do you have shakes, malts and sundaes?
Yes, and floats. Any flavor can be a shake or a malt, and the extra stays in the steel tin for you.
Can I take custard home?
Every flavor is hand-packed in the 16 fl oz pint, in the freezer by the window. A few are at grocers around the Front Range too.
Are you open all year?
Every day from spring until the first real snow, then weekends through the winter when the canyon is clear.
Can my dog have some?
Ask for a pup cup: a little vanilla custard with a dog biscuit.
What about allergies?
Custard is made with milk and egg, and toppings with nuts and wheat share the counter, so we can’t promise anything is free of an allergen. Ask at the window and we’ll show you the ingredients.
Do you have a rewards card?
Yes. A stamp every visit, and the tenth treat is on us. There’s a birthday scoop too.
Where are you?
In Idaho Springs, Colorado, the old gold-rush town in Clear Creek Canyon, about forty minutes west of Denver on I-70.
Book the truck
The Mark’s truck brings cones, concretes and pints to weddings, races, festivals and block parties all over the Front Range.
