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What is Frozen Custard?
Question:
What is frozen custard?
What
is the difference between frozen custard and ice
cream?
How about gelato vs frozen custard?
Answer:
Frozen custard incorporates egg yolks into the ingredient list to make it thicker and richer than ice cream. You can almost taste the incredible texture by looking at this black raspberry frozen custard cone!
What Makes Frozen Custard Special?
Frozen Custard VS Ice Cream - How is Frozen Custard different from Ice Cream and Gelato?
Frozen custard uses the same ingredients as ice
cream (milk, cream and sugar) but also must
include egg yolks.
Some ice creams may include egg yolks in their
ingredient list, but only in small amounts. In fact,
if an ice cream does include egg yolks the total
amount must be less than 1.4% of the entire mixture
according to the
FDA rules. That’s right, the FDA regulates that frozen
custard must contain egg yolks. Actually, egg yolk
must account for an absolute minimum of 1.12% of the
total frozen custard mixture in order to achieve
custard status and be classified as frozen custard.
Egg yolks give frozen custard its richer texture.
Also, ice cream is whipped to incorporate air
into the mixture and frozen custard is not.
Thus, ice cream has a lighter consistency because it
is vigorously whipped and thus more air is mixed
into it.
Frozen custard is served at a higher temperature
than ice cream.
This accounts for a softer yet denser
texture over ice cream. The creamy, melty
consistency of frozen custard is more like a soft
serve, making it easier to lick but there is also
something to bite into (unlike airy soft serve).
Frozen custard stands are actually rather hard to
find, but are worth the hunt if you appreciate the
indulgence.
If ever in Rochester, NY (or
select other cities
in the east coast states) be sure to check out
Abbott’s Frozen Custard Stands. They’re
a frozen custard chain with a fabulous treat (beware
many locations are only open in the summer). Try the
chocolate almond cone – they mix freshly
roasted almonds into the freshly made (right before
your eyes) custard only after you order so that each
bit is both creamy and crunchy, sweet and salty.
Soft smooth creamy frozen custard with a mouthful of
crunchy nutty chunks in every bite – you will
not regret stopping.
Gelato is churned at a much slower rate than ice
cream and does not include egg yolks.
Incorporating less air and less fat leaves
gelato denser than ice cream, but not as rich and
indulgent as frozen custard. Gelato incorporates
less fat than both ice cream and frozen custard,
using more milk than cream in the ingredients.
Gelato does not usually include any egg yolks at
all, but if it does it is still under the 1.4%
marker. Gelato is served at a slightly warmer
temperature than ice cream, so that the texture
stays silkier and softer than ice cream (like frozen
custard). Because it has a lower percentage of fat
than both ice cream and frozen custard, the main
flavor ingredient – often a fresh fruit
– really shines through in the flavor.