Frozen custard FAQs
What is Frozen Custard?
Like ice cream, it is made from milk and cream; now add
egg yolks and you have custard.
Is the egg raw?
No, all ingredients are pasteurized/cooked.
Are there other reasons for frozen custards creaminess?
Fat content: The FDA guidelines note, for ice cream to be called ice cream, it must include a minimum of 10 percent milkfat by weight. Frozen custard, containing the same two ingredients (milk and cream), as ice cream, now adds egg yolk. Custard follows the “same 10 percent milkfat by weight” rule as ice cream. Adding the egg yolk makes it custard. Now, it must contain 1.4 percent egg yolks by weight. Again, the egg yolks are necessary for it to be called frozen custard. The eggs are responsible for the smoother and richer experience.
The machine used: frozen custard machines are different from an ice cream maker. Ice cream is whipped to add air into the mixture. This creates a typical ice cream texture. Frozen custard is slowly churned which minimizes exposure to air. This supports its creamy rich quality.
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