Chocolate Frozen Custard Recipe (2024)

FAQs

What makes frozen custard creamy? ›

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.

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.

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.

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.

In fact, the distinction is even written into law. Custard is made from a combination of milk, cream and pasteurized egg yolks, and in order to be true custard, it has to be at least 1.4 percent egg. Anything less than that, and it's just ice cream. Discover why we craft in small batches.

Because it is not held in the chamber, there is very little air beaten into the custard, referred to as “overrun.” This low overrun (20-25%) is what gives frozen custard its wonderfully dense and creamy texture, or “mouthfeel.”

Custard powder is loaded with several vitamins and minerals, including Calcium, iron, and Phosphorus. Moreover, for bone health and oral health, calcium is the key strengthening element. Plus, it helps in preventing osteoporosis in women.

Frozen Custard

Slower churning makes it dense and creamy and sharply cuts down on air. (Air makes up 30% to 50% of ice cream's total volume.) The eggs bump the fat to approximately 24.5 grams per serving, though. At about 314 calories, 18 grams of sugar, and 23 grams of carbs, consider frozen custard a “special treat.”

Glycemic Index

Frozen custard, on the other hand, contains more protein. Because of its nutritional breakdown, it usually has a lower GI than ice cream and will not cause a blood sugar spike as rapidly.

White Custard Mix: Milk (pasteurized), Cream, Skim Milk, Sugar, Corn Syrup, Egg Yolk (pasteurized), Guar Gum, Mono & Diglycerides, Locust Bean Gum, Carrageenan.

Is there egg in McDonald's ice cream? ›

McDonald's ice cream does not contain egg (the milk in the ice cream is pasteurised).

If you've ever compared how quickly a Blizzard melts compared to hard ice cream, you'll have noticed that Blizzards become liquidy much faster. This trait can be attributed to the soft serve's air content. In contrast, ice cream without added air tastes denser and melts slower.

Flan refers to either a sweet baked custard dessert with a caramel top or a pastry shell containing custard and vegetables; the latter resembles a quiche. To serve the sweet version of flan, chefs invert the custard onto a serving plate, similar to how they would serve a crème caramel.

Egg Yolks: The star ingredient, providing both a velvety smoothness and a deeper, more pronounced flavor to the frozen custard.

Most of Nigella's custard recipes, whether as a stand alone custard or as a topping for a trifle, tend to be based on the classic creme Anglaise. This involves cream thickened with egg yolks. The custard needs to be cooked genlty so that it thickens without scrambling the eggs.

Using a Thickening Agent

Mix flour and cold water well, making sure the mixture is smooth. For 1 cup (240 mL) of custard, use 2 tablespoons (17 g) of flour mixed with 4 tablespoons (59 mL) of cold water. Add the mixture into your custard ingredients as they cook on the stove. Use cornstarch as an alternative to flour.

Egg Yolks: The star ingredient, providing both a velvety smoothness and a deeper, more pronounced flavor to the frozen custard.

Cook the Custard

When all the cream has been added, pour the cream-egg mixture back into the pan. Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Let's start by saying that all custard is soft-serve, but the converse is not true. The main difference comes down to one ingredient: eggs. Ice cream is made from milk, cream (or a combination of the two), and sugar. Frozen custard adds egg yolks (no less than 1.4 percent egg yolk solids by weight, per FDA guidelines).