Other than knowing their mouth-watering deliciousness, does anyone know the difference between frozen custard and ice cream? Is there even a difference at all?
You have questions, and we’re here with the answers. It’s time to get familiar with these beloved sweet treats.
First things first, we’re not taking sides here. Both frozen custard and ice cream have earned our respect (and won over our hearts). There’s a time and a place for each, and we wouldn’t dare ask you to choose one over the other. We’re just here to give you the scoop on how they’re different.
Does it matter what the difference is? Well, probably not. But just like knowing the difference between jelly and jam, it’s just some fun, random knowledge. People don’t tend to ask (or really care, for that matter), but knowing and spreading these little fun facts of life always makes for good conversation.
After this read and the next time you’re enjoying either frozen custard or ice cream with company, you’ll get to be the cool person educating the group on how they differ. Without further ado, let’s get into it.
Breaking It Down
The difference between frozen custard and ice cream? Egg yolk.
The U.S Food and Drug Administration (FDA) defines ice cream as food “produced by freezing, while stirring, a pasteurized mix of dairy ingredients.” Getting even more technical, ice cream must contain at least 10% milkfat and less than 1.4% egg yolk.
On the other hand, frozen custard (also) must contain no less than 10% milkfat but have a minimum of 1.4% egg yolk. The additional egg yolk is what gives custard its particularly rich and creamy texture. (But we must chime in here… if you’re having the right kind of ice cream, lack of creaminess is never a problem, even if there’s no egg yolk at all).
Ingredients-wise, this seemingly teeny-tiny calculation of egg yolk is basically the difference between frozen custard and ice cream. Other than that, both treats are essentially some combination of milk, cream, and sugar.
For those wondering about the nutritional comparison of the two, they’re just about the same. Some ice creams may be slightly denser, but dessert isn’t supposed to be about calorie counting, remember?
Frozen custard also tends to be served at a slightly warmer temperature than ice cream (18 °F vs. 10 °F) because the higher egg yolk content keeps it from melting as quickly as standard ice cream does.
If lactose is something you’re avoiding, which some 30-50 million American’s are, unfortunately, both frozen custard and ice cream typically contain lactose. Let’s remember that lactose is a sugar naturally occurring animal milk, which is the star ingredient in both of these desserts.
The good news is there’s quite a selection of lactose-free ice creams because lactose can easily be removed during milk production. Eclipses’ classic flavors of chocolate, vanilla, and cookie-butter are all lactose-free…BTW. If you’re on the hunt for a lactose-free frozen custard, you may have to resort to making your own at home.
They’re Made With Different Machines
Ok, so the difference isn’t only egg yolk. They’re made with different machines, too.
Different machines create different amounts of overrun, which is the amount of air that gets beaten into frozen custard or ice cream.
Ice cream machines will mix in more air and can make ice cream with up to 100% overrun (one gallon of ice cream base resulting in two gallons of the final product once the air is incorporated). Frozen custard machines churn the mixture with much less air and generally produce custard with around 20% overrun. This “air factor” also plays a role in ice cream melting more quickly than custard.
Ice cream machines work by whipping the air into the ice cream as it’s freezing and churning. Ice cream is also usually put back into the freezer to refreeze before being scooped and served. Professional custard machines follow the same process, just with less air, and the final product is typically served right after it is finished churning.
Which One Is Healthier?
Dessert isn’t about health, but we know you’ll probably just Google it anyway, so fine – we’ll talk about it.
There really isn’t much of a difference. Custards sometimes have slightly more protein and calcium, but the differences are pretty trivial and inconsistent. Each dessert also comes with its own variations using additional mix-ins, like cookie dough ice cream and caramel custard, which will impact the nutritional content.
Perhaps the most significant point of differentiation will be the way these desserts are served. Frozen custard is usually a stand-alone treat enjoyed on its own in a little cup – frozen custards with additional add-ins are nowhere near as popular as the straight individual flavors are. On the other hand, ice cream is commonly served in a cone, in a bowl with toppings, or as a scoop accompanying a warm slice of gingerbread or pie.
So, it’s not really the dessert itself to worry about when considering the “health” aspect. Nutritionally, a scoop of custard and a scoop of ice cream are just about the same; it’s how they’re served that will start to make a difference.
But hey, life is short. Choose the treat that will bring the most joy, feeding both your stomach and your soul.
Can They Be Made Dairy-Free?
Yes! The world of dairy-free has come a long way, and we mean a long way. We’re lucky enough to be living in a time where just about every dairy product has a dairy-free alternative, including these two frozen desserts!
Fun fact: non-dairy is now the fastest-growing segment of the frozen dessert category.
Dairy-free ice cream is easy – there are so many options out there. It breaks our heart hearing people say they don’t like dairy-free ice cream; they just haven’t found the right one yet! Here at Eclipse, we took a different approach to dairy-free ice cream and built it from the ground up. We can’t give away too many of our secrets, but we were able to create a plant-based ice cream that’s indistinguishable from dairy ice cream. It’s unbelievably creamy and helps save the planet, too!
Finding a dairy-free custard will be difficult, but you can always try making your own at home! The tricky part is if you’re looking for an entirely plant-based custard. There are plenty of dairy-free custard recipes out there, but you’ll have to look closely to find one without egg yolk. Plant-based custards usually use cornstarch instead of the egg yolk, but if we’re being honest, it just isn’t the same.
Now You Know
You learn something new every day. Maybe you didn’t ask, but now you know. Consider it some fun, random snippets of knowledge you can share over a cup of custard or scoop of ice cream ;).
Just in time for warmer weather. Enjoy!
Sources
Custard vs. Ice Cream: What’s the Difference? | Southern Living
CFR – Code of Federal Regulations Title 21 | FDA
Lactose Intolerance – Cause, Symptoms, Diagnosis, Treatment | WebMD
What Is Overrun & Why Does It Matter When Making Soft Serve Ice Cream? | Slices Concession
Dairy-free, plant-based beverages have exploded onto the food scene | Chicago Health Online