2006 Roadfood.com Review

(Tuesday, December 12, 2006) - One Akron food expert told us that Strickland's serves custard without the egg, which is a culinary oxymoron. Custard is defined by the fact that it contains eggs. But the story goes that during World War II, when eggs were in short supply, Strickland's learned to do without. After the war, they got grandfathered into the definition of custard in Akron and they have been serving their unique product ever since. Strickland's web site makes no reference to lack of eggs in the formula devised by "Uncle Bill" Strickland and first mixed in his garage.

Eggs or no eggs, we love this good stuff. It is dense, thick and full-flavored, clearly the product low-overrun production, meaning minimum air is pumped into it. If custard had muscles, Stickland's would be buff indeed. We ate only plain chocolate and vanilla, each of which was well-nigh perfect, but next time we intend to come packing major sweet-tooth appetites and go for a turtle sundae or banana split, and maybe try a flavor of the day. When we visited, that was dulce de leche.

There are a handful of Strickland's around the country: two in Colorado and one each in Florida and California, as well as a dozen others in Ohio. For exact locations, check the Strickland's website. The store on Triplett is the original location.

- Michael Stern


"Smooth and creamy and nearly fudgy � but not cloyingly so � Strickland's chocolate is Fourth-of-July good."
- Michael Stern

"The dense, low-overrun vanilla served by Strickland's reminds us of the very similar custard served at our beloved Ridgefield Ice Cream Shop in Connecticut."
- Michael Stern

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