Cars rolling out of Detroit have changed a lot since the late 1940's, just as styles of clothing have continually
changed. But ice cream is still made pretty much the same today as it was in 1948 when Elmer Niederfrank opened a streetfront
ice cream parlor on A Avenue in National City.
For 25 of those years Elmer ran a one-man business, making ice cream
alone in the work room of his National City store, called simply "Niederfrank's". Now a days people drive
regularly from La Jolla, Spring Valley and even Jamul for a cone, or maybe a half gallon to take home.
is no secret" said Elmer, "but I sure have done a lot of experimenting with all the flavors. Sometimes one
of the big chain stores will advertise a new flavor' and I'll just chuckle because I've been making that
flavor for years".
He developed most of the flavors, one at a time. As Niederfrank tells it, "People
would come by the shop and request a flavor. Servicemen, in particular, might ask for something they'd had back
home. So I'd work up a batch and let them taste it next time they came in".
Taken from an article
in the Star News, written by Emily Woodward.
This is the granddaddy of ice cream in San Diego. The late Elmer
Niederfrank's 10 gallon batch freezer is still the mainstay of equipment in the business. If the part goes out on
the 75 year old machine, one must be fashioned from scratch.
Two young women who purchased the business in 1995, Patti
Finnegan and Mary Ellen Faught, assiduously preserve Niederfrank's rich heritage.
Everything is made on premises:
the ice cream, their own recipe waffle cones and the blend in flavors. When you taste Niederfrank's Butter Rum Pecan
ice cream or the Coffee Almond Fudge, the homemade butter rum or chocolate fudge melt in your mouth.
on San Diego Kris Grant