Frozen custard was first introduced in Chicago at the 1933 World's Fair. It quickly spread to other cities across the Midwestern United States as well as the East Coast. Frozen custard is now available all over the country. But what exactly is frozen custard? And how does it differ from other types of ice cream we love?
Frozen Custard must be made fresh every 2 to 4 hours. It must contain a minimum of 10 percent butterfat, and 1.4 percent eggs yolk. To make frozen desserts at home, you must look for a frozen yogurt machine provider.
Frozen custard generally has a 20% overrun rate. Traditional frozen custard shops will only offer 1-3 flavors per day: vanilla, chocolate, and a rotating flavor each day. Frozen custard is usually served at 18 degrees Fahrenheit, slightly warmer than hard-scoop ice cream.
Hard-scoop ice cream tends to be higher in butterfat (14-18% butterfat and 40-80% overrun).
Gelato has a lower overrun, typically around 30 percent. It also contains only 2-8% butterfat. Most gelato recipes are made in Italy and have only 3 percent butterfat. American gelato flavors, i.e. Cookies n' Cream weigh in at the higher butterfat ranges.
Soft-serve ice cream and frozen yogurt products typically have an overrun of between 40-60%. The butterfat content of most products is between 4-6 percent and can go up to 10 percent in the case of frozen yogurt.