Definition: Frozen Custard is a type of cold dessert similar to ice cream made with eggs in addition to cream and sugar.
Frozen Custard typically contains 12% to 16% butterfat and 1.4% egg yolk. The freezing process is designed to limit the amount of overrun to less than 20%.
In comparison, ice cream may have an overrun as high as 50% but, typically runs around 40%. The high percentage of butterfat and egg yolks give frozen custard a thick, creamy texture and a smoother, more dense consistency than ice cream. Frozen custard is typically served at 18-22 degrees Fahrenheit.
Frozen Custard Essentials
- Product Characteristics
- Over 10% butterfat content
- normally 14% or higher
- Egg yolks
- Velvety texture available in a variety of flavors
- Over 10% butterfat content
- Equipment Compatibility
- Requires a specialty custard freezer
- Product will butter out in a soft serve machine and may be over beaten resulting in an extremely poor quality product
- Requires a dipping cabinet and dipping pans
- Product is dispensed from the freezer into dipping pans
- Product can be served immediately or can be held in a separate freezer for later use.
Note: Installation agents must call customer prior to installation to schedule and arrange CTS. A part of that needs to be understanding what product is being used, and making certain that the customer has product in house, and more importantly, thawed and ready to use.