Rita’s Italian Ice has replaced the frozen custard used in many of its menu items with soft-serve ice cream, after a supplier stopped making liquid egg yolks in June that the chain’s dairy used to make its custard.
The 600-unit, Trevose, Pa.-based chain announced the substitution on its website.
“We’ve had no disruption in service,” Jeff Moody, CEO of parent Rita’s Franchise Company, told Nation’s Restaurant News Thursday. “We use a premium soft-serve ice cream. We hav