What is Frozen Custard?

When asked the question, I get many different answers. Some typical responses are, "Is that the stuff inside donuts?" or "Is it pudding?" But usually the response is, "I have no idea!"
Frozen Custard is a gourmet ice cream treat which first originated on Coney Island, New York, as a carnival treat at the turn-of-the-century. The popularity of Frozen Custard quickly grew and was the rage of the East Coast. Frozen Custard could be found at many East Coast resort areas. Many travelers had a chance to taste the new sensation and it quickly spread to the Midwest. Milwaukee is currently considered the "Custard Capital of the World." The enjoyment of Frozen Custard was taken by "Snowbirds" to winter resort havens. The result, shops had to satisfy these customers. The popularity of Frozen Custard is spreading into every state in the USA.

To understand the reason for the great taste of Frozen Custard, all you need to do is read the label of ingredients. Frozen Custard must contain at least 10 percent butterfat and 1.4 percent egg yolk. Traditional ice cream must only contain 10 percent butterfat. Butterfat percentage can vary in mixes, typically between 10 and 16 percent. It is interesting to note that many frozen dairy treats are not really considered ice cream because of the ingredients. Mixes can be developed specifically for a shop so the owners can fine tune their own unique taste.

Typically, Frozen Custard is made daily and served at 18-19 degrees Fahrenheit. Traditional ice cream is made at 22-24 degrees Fahrenheit, flash frozen to -10 degrees Fahrenheit, and stored at -20 degrees Fahrenheit. Scooping and serving temperature for ice cream is 5 to 8 degrees Fahrenheit. (See picture above of Ross-2 Barrel,frozen custard machine)

During the manufacturing of ice cream, the volume can double in size by beating air into the mixture. The expansion of the product by introducing air is call "overrun." The volume of air and the size of ice crystals can result in a coarse texture. Frozen Custard usually has about 20 percent overrun.