Frozen Custard contains a mix of cream and egg white instead of just cream, so the amount of lactose will vary, but is generally less then regular ice cream. Some people with lactose intolerance find it is a good alternative, but not everyone.
Custard typically contains lactose because it is made with milk or cream, both of which contain this sugar. The lactose content can vary depending on the type of milk used and the recipe, but on average, a serving of custard can have around 5 to 10 grams of lactose. For those who are lactose intolerant, lactose-free milk can be used as a substitute to reduce or eliminate lactose content.
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.
Meadows Frozen Custard was created in 1950.
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
For texture and richness. ==== Ice cream does not contain egg yolks. Frozen custard contains egg yolks. It is smoother and richer than ice cream. Gelato (Italian ice cream) when made properly is much smoother and richer than either ice cream or frozen custard.
No, eggs do not contain lactose. Lactose is a sugar found in dairy products like milk, whereas eggs are not dairy products and do not contain any lactose.
No, coffee does not naturally contain lactose. Lactose is a sugar found in milk and dairy products, not in coffee.