DYK: Frozen Custard
The internet is full of fabulous facts about everything from current events to the history basket weaving. Because of this, as we research for our daily content on food trucks, food carts and street food, we stumble upon some items of knowledge that we just did not know. We have decided when these fun facts pop up, that we would share them with our readers in our section titled “Did You Know?”
For today’s Did You Know fun food facts we will look at Frozen Custard.
The Facts: 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 remained consistent. Some frozen custard recipes called for a boiled mixture, while others suggested using chilled ingredients and raw egg yolks.
- To understand the reason for the great taste of Frozen Custard is to understand the ingredients required for it to be authentic. Frozen Custard must contain at least 10% butterfat and 1.4% egg yolk. Frozen Custard achieves its creaminess through a production process that produces less air (“overrun”) and fewer ice crystals than traditional ice cream.
- August 8th is National Frozen Custard Day.
- By comparison, traditional ice cream must also contain 10% butterfat. Greater richness of the traditional ice creams is often achieved by using higher percentages of butterfat. Some of the gourmet ice creams contain as much as 17% or more butterfat.
- Per capita, Milwaukee, Wisconsin, has the highest concentration of frozen custard shops in the world.
- Typically, Frozen Custard is made daily and served at 18-19 degrees Fahrenheit. Traditional ice cream is made at 22-24 degrees Fahrenheit, flash frozen to -10 degrees Fahrenheit, and stored at -20 degrees Fahrenheit. Scooping and serving temperature for ice cream is 5 to 8 degrees Fahrenheit.