Vic Almen has returned to Manitou Springs, where he grew up, and has opened the Colorado Custard Company at
906 Manitou Ave. on April 1, 2009. The custard is made fresh hourly.

     In addition to custard treats, the menu has a collection of gourmet sandwiches. With a background in history, Vic has given the sandwiches names of historical people of the region with The General Palmer (sliced ham), The Spencer Penrose (sliced turkey), The Zalmon Simmons (roast beef) and The Zebulon Pike (ham, turkey and roast beef). Each sandwich has a sticker that tells the history of its namesake.

What is Frozen Custard?
     Frozen custard is far superior to ice cream. The first contributing factor to the superiority of frozen custard is what is called “the mix.”  The mix begins with a recipe of some of the country’s finest milk, cream, sugar and eggs.  Unlike ice cream, frozen custard also contains 1.4% egg yolk by weight.  Egg yolk adds to the creaminess and consistency of the final dessert.  Colorado Custard Company frozen custard mix contains 14% butter fat.  
      Two more reasons why frozen custard is superior: packing temperature and overrun (air whipped into the product).  Packing temperature is important because the colder your taste buds, the more difficult it is for you to taste.  Hard packed ice cream packs at 10 degrees below zero.  Frozen custard packs at 18-20 degrees above zero and doesn’t freeze your taste buds like ice cream.
     Overrun, “whipped air,” is also important to the flavor experience.  The more air, the less flavor potential.  Hard packed ice cream has 80-125% overrun, diluting the ice cream’s flavor potential.  In comparison, frozen custard has only 18-20% overrun.  Soft serve ice cream has 35-45% overrun and half the butterfat of frozen custard, having one third the flavor potential of frozen custard.