Foodies can’t seem to agree on which is better: ice cream or frozen custard? So we’ve decided to weigh in. Many people have a hard time distinguishing between the two icy desserts because they look so much alike.
However, there are lots of significant differences. This article will compare and contrast the two, but we aren’t taking sides. Both frozen custard and ice cream have a special place in our hearts. We’re not here to convince you to choose one over the other, but we want you to know the facts.
Some people discovered frozen custard at a later time in their lives. When we think of summertime, the things that come to mind are water parks, ice cream, and barbeque. So why don’t folks think of frozen custard? However, after tasting your first frozen custard, you will be surprised by its soothing, cold taste. It really is amazing.
Ice cream and frozen custard share the same three ingredients: milk, cream, and sugar. However, frozen custard must contain no less than 10 percent milkfat but have a minimum of 1.4 percent egg yolk. It isn’t custard if it doesn’t have the egg yolk.
The yolk gives frozen custard its rich, creamy texture and consistency. Ingredient-wise, the tiny calculation of egg yolk is basically the difference between ice cream and frozen custard. However, it doesn’t end there.
Both have the same nutritional content more or less. Ice cream seems to be much denser than frozen custard, but the difference doesn’t count that much because they are both desserts.
Moreover, frozen custard tends to be served at a higher temperature than ice cream. This is because the egg yolk in frozen custard keeps it from melting as quickly. Also, there is a good amount of lactose in both. Therefore, if you are lactose intolerant, you should avoid both.
However, there is a way around it. You can make lactose-free frozen custard at home. Frozen custard can be made with synthetic milk, and you can order lactose-free ice cream in which the lactose has been removed during milk production.
Ice cream and frozen custard are also produced using different equipment. The main difference in the machines is the percentage of overrun. Ice cream has a 100% overrun due to the air mixture, requiring twice the input. On the other hand, frozen custard has just a 20 percent overrun. That is, it mixes with a minimal amount of air.
People sometimes ask which is healthier, but desserts are about enjoyment, not health. However, ice cream and frozen custard have similar fat and caloric content. It is how they are served that makes the difference.