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Frozen custard

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Frozen custard is a cold dessert similar to ice cream, made with eggs in addition to cream and sugar. It typically contains 10% butterfat and 1.4% egg yolk.

1 Creation
2 History
3 Notable chains
4 See also
5 External links

Creation

A 1940s Electro Freeze machine, still in use at Carl's Frozen Custard in Fredericksburg, Virginia.

Using a process called overrun, air is blended into the mixture of ingredients until its volume increases by approximately 20%. By comparison, ice cream may have an overrun as large as 100% - meaning half of the final product is composed of air. The high percentage of butterfat and egg yolk gives frozen custard a thick, creamy texture and a smoother, softer consistency than ice cream. Frozen custard is most often served at 26 degrees Fahrenheit (a full 16 degrees warmer than the 10 degrees Fahrenheit at which ice cream is served). Frozen custard is usually prepared fresh at the place of sale, rather than stored; however, it is occasionally available in supermarkets or by mail order. Generally, modern frozen custard stands provide only three different flavors per day: vanilla, chocolate, and a unique “flavor of the day”. Flavor of the day calendars are usually made available by the store either in paper form or online. The older vintage custard stands tend to have a dozen or so standard flavors that change gradually over time.

History

During the 1933 World's Fair, frozen custard was brought to Chicago. By the 1940s, frozen custard stands could be found throughout the East and Midwest of the United States.