Homemade Vanilla Ice Cream (frozen custard) - The Recipe Rebel (2024)

FAQs

What's the difference between frozen custard and frozen ice cream? ›

The main difference between frozen custard and ice cream is that frozen custard is made with egg yolks and ice cream is not, giving the former a richer flavor and mouthfeel. Some ice creams are made with egg yolks, however, which would technically make them custards based on the USDA guidelines.

Adding the egg yolk makes it custard. Now, it must contain 1.4 percent egg yolks by weight. Again, the egg yolks are necessary for it to be called frozen custard. The eggs are responsible for the smoother and richer experience.

The difference between ice cream and frozen custard comes down to one ingredient: egg yolks. Ice cream is made with milk, cream, and sweetener. Frozen custard contains the same ingredients, plus egg yolks. This extra ingredient means frozen custard usually has a richer, thicker, and creamier texture than ice cream.

A lot of ice creams are custard based which is cooked egg. If your ice cream is made in the same facility, then for food safety reasons they have to list a possible cross contamination with egg. The egg is not raw. Raw eggs are considered a food hazard if they are not pasteurized (in my American experience).

Deciding what to serve with your pudding? Brands vary, but vanilla ice-cream typically has about 10 per cent more calories than custard, as well as twice the saturated fat, less protein and half the calcium and potassium. However, ice-cream usually has less sugar and salt, too.

Nutritional Value

Frozen custard is higher in fat and calories than ice cream. This is because of the egg yolks and heavy cream used in its recipe. Frozen custard is also typically denser than ice cream, which means it is more calorie-dense. Ice cream is typically lower in fat and calories than frozen custard.

There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.

Think of Frozen Custard as the most premium dessert you've ever tasted. Luscious and creamy with farm fresh dairy, it contains less air so it's denser and richer than ordinary ice cream. And because it's served at a temperature that won't freeze your taste buds, you actually experience the flavor longer.

Vanilla Frozen Custard [Milk, Cream, Skim Milk, Sugar, Corn Syrup, Egg Yolk, Guar Gum, Mono & Diglycerides, Locust Bean Gum, Carrageenan, Natural and Artificial Vanilla Flavor], Pecan Pieces [Vegetable Oil (Peanut, Cottonseed, Soybean and/or Sunflower Seed), Sea Salt], Salted Caramel [Corn Syrup, Sweetened Condensed ...

Vanilla Bavarian Cream: Vanilla pastry cream lightened with whipped cream. A more flavorful and delectable cream filling as opposed to plain whipped cream. Vanilla Custard: A mixture of milk, egg yolks, and sugar cooked to a pudding consistency; also called pastry cream.

What's the difference between creme brulee and vanilla custard? ›

The main difference between the two is that creme brulee is topped with a layer of sugar that caramelizes under a broiler or torch, resulting in a crunchy, burnt sugar topping. Egg custard does not have this additional layer of sugar, but some recipes call for a dusting of nutmeg or cinnamon.

The main difference between vanilla and French vanilla ice cream is the addition of egg yolks in French vanilla ice cream. This gives French vanilla ice cream a richer, creamier texture and more complex vanilla flavor.

Interestingly enough, frozen custard actually comes from Coney Island, New York. Back in 1919, the Kohr brothers began adding egg yolks to their desserts to slow them from melting in the hot summer sun.

Custard tends to scramble once the heat gets involved and can therefore prove tricky to master. You'll know your custard has scrambled once the mixture turns lumpy. This often happens as a result of overheating your liquid. But while curdled custard may seem like a lost cause, it doesn't have to be.

Although frozen custard is believed to have originated in New York in the early 20^th century, it eventually found its home in the Midwest, specifically Milwaukee, Wisconsin—the unofficial “Frozen Custard Capital of the World,” with more custard stands per-capita than you can find anywhere else.

Frozen custard uses a minimum of 1.4 percent of egg yolk solids in addition to the 10 percent milk fat of a traditional ice cream. While this is responsible for custard's creamy, thick texture, it does equate to higher calories than a frozen yogurt.

What Is Frozen Custard? According to the FDA, frozen custard follows the same rules as ice cream but also must contain 1.4 percent egg yolks by weight. That means egg yolks are a requirement in frozen custard, which makes for a richer, more luscious product.