Ritters Frozen Custard

The location was clean and the employees were friendly. The frozen custard was good – about the same as Culver’s. They offer 3 – 4 revolving flavors plus chocolate and vanilla. I tried the peanut butter flavor and wasn’t impressed, so, I stuck with chocolate.
One item in our order was made inaccurately, and it took until the 3^rd try to get it right. Other than that, the quality of the items were good and they were served at appropriate temperature.
The seating WAS outside, but, it was warm out, so, it was fine. There was a gazebo to eat in, also. That was nice.

Some of the best custard I’ve ever had. Creative specials that change everyday. Big selection and great combinations.

Oh how could I have forgotten the best thing we discovered while serving a short stinted job in Rochester, Indiana… CUSTARD!
We took several drives to Warsaw for this treat in a cute town. I didn’t really realize how good this was until I recently had custard again on the west coast and had a flashback of Ritters. Since Ritters was my first custard experience it’s hard to be outdone.
I always got the peanut butter and fudge in vanilla custard. Delicious, I’m sad I’ll not be able to try other flavors. Jason L. describes the custard so well, but I always imagined the inventor/​creator as some southern man with a cajun accent. French cousin, cajun or otherwise hand me a spoon!
In the sea of frozen yogurt stores all over California it seems that custard is not as Hot and Hip. I’m on the search for any remaining custard shops in SoCal now.

I love Ritters, definitely one of my favorite summer treats.
The big downside is that there is no indoor seating, so if it’s rainy or a little bit chilly, you will be eating this custard in your car.

Been driving past Ritter’s for years, but finally stopped by to try it. We got a scoop of the Pistachio and the Banana frozen custard, but make no mistake they also serve a wide selection of ice cream, sundaes, italian ice, shakes, smoothies, etc…
This is no ice cream. This is ice cream’s smooth-​talking, more suave, richer, well-​dressed French cousin that has instant charm with the ladies. Delicious. What’s the secret? The addition of egg to create butterfat, and its also served 6 degrees warmer than ice cream which means you don’t get brainfreeze, and your tongue isn’t numb. Also, I don’t know how, but this stuff doesn’t melt as fast as regular ice cream, another plus.
The pistachio really has big chunks of pistachios in there, and is a light cool taste. The banana is stronger, sweeter, and tastes like a melted banana — both very authentic flavors. Will be definitely returning to try other flavors… now excuse me while I google frozen custard places in Boston (fingers crossed)…
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This is a great, old-​fashioned, outdoors ice cream stand. The «custard» is indeed a smoother, richer version of ice cream; a little like gelato, but creamier.