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Galaxy Custard smooth and silky
by Samantha Stepp
Aug 18, 2011 | 1890 views | 0 0 comments | 10 10 recommendations | email to a friend | print
Opening a frozen custard shop in an area already rife with frozen treat shops and fast food chains is a daring endeavor. But it is a risk Corey Willis, owner of Galaxy Frozen Custard, is willing to take.

“I thought the market was right for it,” said Willis. “And I was right. If you come here in the evening, you’ll see the lights on with lots of people sitting on the patio enjoying the evening air.”

Located on the shady corner of Parrish Lane and N. Main Street in Centerville, Galaxy Frozen Custard is a picture of plucky entrepreneurship. A bright yellow, blue and pink rocket ship logo flags the entrance, while blue-and-white-striped awnings brighten up the square, industrious-looking gray building in which it is housed.

Inside, new paint smell reveals the shop’s three-week-old status while black and bright pink plastic chairs pay homage to Galaxy’s wacky outer space theme.

A sign on the wall describes Galaxy’s custard-making process, which produces a “tongue-wowing” product (a nod to Galaxy’s inter-galactic theme here) sure to impress all manner of creatures, in this universe and the next, or “at least those who have tongues.”

Though Galaxy’s outer space theme may seem to have come from left field, it is actually the carefully-wrought product of a frozen custard shop training course Willis took from Bob’s Scoop School in Lady Lake, Fla. Willis is the 12th graduate of the school, which promises to teach custard-hawking hopefuls how to create, brand and sell their product in their own frozen custard shop.

Willis is confident his frozen custard will outshine (out-cream?) competition from other frozen treat places like Cold Stone, Sub Zero and Orange Leaf.

“(Custard) is considered a premium ice cream because it has high milkfat,” said Willis. “High milkfat is what gives any ice cream its creaminess. The higher the milkfat, the creamier it is.”

During the overrun process, when air is combined with the ingredients, custard’s volume is only allowed to increase 20 percent, while ice cream may double in size. This, along with custard’s high percentage of milkfat, makes it thicker than ice cream.

In addition, the fast blade-swipe method of moving custard from the refrigeration barrel to the serving container results in very small ice crystals.

“It has very small ice crystals so it is silky smooth,” said Willis. “It’s like you’re licking silk.”

At Galaxy, all the focus is on the frozen custard.

“In the custard industry, there’s a very traditional way that custard is always done,” said Willis. “Custard is made fresh in small batches, all day. So three or four flavors is all that’s ever gonna run.”

Galaxy’s flavors consist of chocolate, vanilla and a third “flavor of the day,” which you can hear on a voice recording if you call their number, 801-298-6433. They also offer a wide variety of toppings, including chocolate chips, sprinkles, various candy chunks and much more. Sizes include a junior (small scoop), single and double and are served in either a cup or a cone.

Although there was no sign of an owner or manager when I was there, the staff behind the counter was friendly, perky and prompt. I ordered basic vanilla with chunks of Reese’s Peanut Butter Cups. My junior size came in at $2.39 — about the size of a two-scoop sundae from Dairy Queen.

The verdict? The custard was cold, thick and creamy — exactly the texture custard should be. The taste was not too sweet with a light touch of vanilla. And when I licked it…indeed, it felt like silk.

Galaxy Frozen Custard is located at 25 W. Parrish Lane in Centerville. Store hours are Monday through Saturday, 11:30 a.m. to 10:30 p.m.
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