What’s Frozen Custard?
Frozen custard is not the same as either soft-serve or hard ice cream. Frozen Custard is another name for “French Vanilla,” or “New York Style” ice cream. Around 1900, the French developed a way to improve ice cream by reducing butterfat and adding a small amount of eggs. At about the same time, a carnival treat originated on Coney Island that was the rage of the East coast – Frozen Custard!
Genuine frozen custard contains by weight, a minimum of 10% butterfat and 1.4% egg yolks. The butterfat and the egg yolks produce that “old fashioned” gourmet flavor everyone loves.
Our Frozen Custard is smoother and creamier than ice cream because of the specialized equipment used to make it. One major ingredient in all ice cream is AIR! If there wasn’t some air whipped into ice cream as it freezes, we’d have a solid block of rock hard ice cream. Over the years, ice cream makers have added more and more air to create a less dense (less satisfying) ice cream. The amount of air that is added results in “overrun.” Our frozen custard has one fourth the overrun found in most ice creams. And the rapid freezing process produces smaller ice crystals, resulting in a smooth, creamy texture!