Frozen Custard vs. Ice Cream: A Creamy Showdown of Ingredients, Texture, and Flavor.
When it comes to frozen treats, few desserts spark as much debate as frozen custard and ice cream. Both are beloved for their creamy textures and indulgent flavors, but these two frozen desserts are far from identical.
While they share a similar base, key differences in their ingredients, texture, and flavor make each of them unique in their own right. Let’s take a closer look at how frozen custard and ice cream compare, from the base ingredients to the way they melt on your tongue.
The primary distinction between frozen custard and ice cream lies in the ingredients. Both are made with a base of milk, cream, and sugar, but frozen custard stands out with one critical addition—egg yolks.
According to U.S. standards, frozen custard must contain at least 1.4% egg yolk by weight, which is what gives it its signature rich, smooth texture. Ice cream, on the other hand, does not need to include egg yolks and typically has a lighter, airier base as a result.
In terms of flavor, the presence of egg yolks in frozen custard adds a subtle, custardy richness that makes it taste more indulgent. While ice cream may taste sweet and creamy, frozen custard has a depth of flavor that is heightened by the egg yolks, contributing to its custard-like quality.
The texture of frozen custard is one of the most significant differences between the two desserts. Thanks to the egg yolks and the slower churning process used in its preparation, frozen custard has a denser, creamier consistency than ice cream.
Ice cream, in contrast, is typically lighter and airier due to its higher air content. It’s churned at a faster speed, which incorporates more air into the mixture, making it fluffier and less dense than frozen custard.
The smooth, dense texture of frozen custard, created by using a higher percentage of egg yolks than regular ice cream, helped cement its status as a luxury dessert.