Frozen Custard is an ice cream that has to, by USDA definition, contain 1.4% egg yolks. A true frozen custard is a very dense and smooth dessert. It is produced in a very specific type of ice cream machine - a continuous freezer as opposed to a batch freezer (for gelatos and more traditional ice creams) or soft serve machines (which work in a different way). The secret is to rapidly freeze the product and then remove it from the barrel of the machine into a storage or dipping cabinet. The amount of air that is incorporated into the finished product should be around 20% - that is the mix increases in volume by 20% from it's liquid to it's frozen state. Soft serve machines typically double the volume of product making the product extremely airy. Gelato typically has 30%-35% overrun (the increase in volume) As any ice cream mix that has 1.4% egg yolk in it cna be called a custard mix, you can use any machine to freeze it. However, you can certainly taste the difference between a true, low overrun custard and custard that is produced in a different type of machine.
It's custard...that's in the freezer
-candice
Applesauce<3
Meadows Frozen Custard was created in 1950.
Andy's Frozen Custard was created in 1986.
Gilles Frozen Custard was created in 1938.
Abbott's Frozen Custard was created in 1902.
Shake's Frozen Custard was created in 1991.
Leon's Frozen Custard was created in 1942.
Kopp's Frozen Custard was created in 1950.
Makers of frozen custard are classified under SIC 2024
Freddy's Frozen Custard was created in 2002.
Never.
Not much, although because frozen custard is made using extra egg-yokes, it does have more cholesteral and slightly more fat calories.
Frozen Custard