(This venue is closed.) You'll know it's not ice cream with your very first lick.
Except for "French" flavors, ice cream lacks the egg yolk that distinguishes frozen custard. Custard also contains more butterfat and less air, so it's smoother and denser than ice cream, and it's typically served at a somewhat higher temperature, so it's more likely to tantalize your taste buds than simply numb them. Timmy O's serves a particularly eggy, rich rendition, in vanilla, chocolate, and a custard of the day — above, that's a small cone of vanilla chocolate chip ($2).
What Timmy's calls a Mexican sundae (regular; $3.95), in a nod to the neighborhood, is a tin roof sundae for most of the country. In another time and place, the key ingredient, red-skinned Spanish peanuts, may have reminded someone of a rusty tin roof, but no one knows for sure. Tucked almost out of sight, whole Spanish peanuts rest here on a foundation of chocolate and vanilla frozen custard drizzled with chocolate syrup; they're snowed under by whipped cream dressed with crushed peanuts and the ever-present cherry.
Timmy O's Frozen Custard
49-07 104th St., Corona, Queens
516-242-1843
