Custard-Definition

Have you ever wondered what is being served at The Frozen Dairy Bar?

Read below to learn abou the difference between boring old ice cream and our delicious frozen custard.

What is

Frozen Custard?

Need to know more?

read below to get the

exacting and technical answer

to your question...

An unknown food critic once said a frozen custard stand is 'where God gets His ice cream'. For thousands of frozen custard fans, this is probably not an exaggeration. Frozen custard is to regular ice cream what cream is to milk. Frozen custard is richer and creamier than standard ice cream because of a higher butterfat content, slower production time and less air blended into the mix. The result is almost like a frozen butter cream frosting, if such a thing were possible.

There is a lot of conflicting information concerning the history of frozen custard. Recipes for the custard mix can be traced back to the 1900s, but the commercial machines used to create frozen custard weren't invented until 1920 or so. The custard mix recipes also varied widely, although the basic ingredients of cream, sugar and egg yolks have always remained consistent. Some early frozen custard recipes called for a boiled mixture, while others suggested using chilled ingredients and raw egg yolks. In case you're curious, here at FDB our mix is ultra-pasteurized and and contains only pasteurized egg yolks.

With the advent of commercial freezer units designed specifically for frozen custard, a number of families in the eastern and mid-western United States started their own frozen custard business during the 1930s and 1940s. Where they can be found, most of these early frozen custard stands have become local legends, still bearing the original family names. Despite all the differences, however, frozen custard has always been served just like ice cream: in dishes, on cones, and as the starting point for sundaes, shakes, and malts.

First a little history...

Frozen Custard vs. Ice Cream

As we mentioned above, frozen custard is considerably smoother and richer than standard ice cream. Frozen custard gets its creaminess from a higher percentage of butterfat compared to standard grade ice creams. In order to be considered true custard, the mix must contain at least 10% butterfat, but it's not unusual to see butterfat percentages as high as 18% or more (sorry, we keep our butterfact a secret). Because of concerns over the use of raw eggs, many modern frozen custard stands have either eliminated egg yolks altogether or modify their processing to ensure safety. The frozen custard mixture is also stored in a refrigerated hopper before entering the freezing chamber, which keeps the temperature well below the recommended minimum.

Part of the rich quality of frozen custard comes from its being thicker than standard ice cream. At our store, this consistency is produced as the custard flows through our machine. The beaters inside the chamber of the frozen custard machine turn much more slowly than those in a soft-serve ice cream or frozen yogurt machine. This slow churning prevents excessive air from being mixed into the custard as it freezes, allowing for a thicker, smoother final product. Everyday ice cream machines are designed to incorporate air into the product, a process called overrun. By allowing air to build up in ice cream, the end result is a very light dessert when compared to frozen custard.

If you've ever taken a spoonful of ice cream and tasted frozen ice crystals instead of creamy goodness, then you've experienced the problem found with a deeply frozen dessert. Unlike ice cream, frozen custard is never actually fully frozen. When ice cream is frozen, the water molecules in the product will freeze, becoming crystallized and giving the ice cream its rough texture. By keeping frozen custard from completely freezing, those ice crystals will never form in our product, and you will be ensurred the smoothest possible dessert.

Frozen custard can be packed in dry ice for shipping, but is rarely offered on store shelves. The process of making frozen custard can be labor intensive and time-consuming, which works well for individual stands maintaining a limited supply, but not for a commercial production line. A typical frozen custard stand often limits its offerings to a few flavors - vanilla, chocolate and a featured flavor of the day. This practice allows each frozen custard machine to be dedicated to one flavor run, and the quality of the product can be maintained. Consumer demand for a variety of flavors would also make commercial frozen custard difficult to market. If you come into our store, we'll be happy to pack you a fresh quart of our frozen custard, and there are always past flavors available in our To-Go Cabinet.

...and a few more facts....

Frozen custards stands are primarily found in the Midwest or Eastern Seaboard regions of the United States, but interest in this frozen treat has been growing in recent years. Other areas of the world may have a few entrepreneurs who have started their own frozen custard businesses or offer the treat through other outlets.

Now, all about our frozen custard...

At The Frozen Dairy Bar (also called FDB by insiders), we serve five delicious flavors of frozen custard, all made fresh each day right in our store. The flavors are:

Vanilla,

Chocolate,

Strawberry,

Zebra Twist, and

Flavor of the Day.

What's Flavor of the Day, you ask? Why, its our ever-changing, always-delcious special flavor, of course. Our flavor of the day changes three times per week, with each flavor lasting two or three days. Each week, a new flavor can be found on Monday and Tuesday, Wednesday and Thursday, and Friday through Sunday. Our Flavor of the Day is always changing as we create new and delicious recipes to try. Keep an eye out for the local favorites like Mint Chocolate Chip, Peanut Butter Fudge Swirl, and Elephant Stomp. We'll post the flavor calendar on the website and in the store each month, so you can plan your trips around your favorite flavors.

The quick answer...

an ultra-premium semi-frozen cream dessert

that is softer than ice cream,

and much more delicious!