Frozen custard facts for kids
Chocolate flavored frozen custard
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| Type | Custard |
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| Main ingredients | eggs, cream, sugar |
Frozen custard is a yummy cold treat that's a lot like ice cream. But it has a special ingredient: eggs! Besides eggs, it's also made with cream and sugar. Frozen custard is usually served a bit warmer than regular ice cream. This makes it feel thicker and smoother when you eat it.
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The Story of Frozen Custard
People have been adding egg yolks to ice cream for a very long time, since at least the late 1600s. But the frozen custard we know today became popular much later.
Early Days in Coney Island
One of the first times frozen custard was sold widely was in 1919. This happened in Coney Island, New York, a famous entertainment area. Two ice cream sellers, Archie and Elton Kohr, discovered something cool. They found that adding egg yolks to their ice cream made it super smooth. It also helped the ice cream stay cold for longer. On their very first weekend selling this new treat on the boardwalk, they sold an amazing 18,460 cones!
Spreading Across the Midwest
Frozen custard became even more famous at the 1933 World's Fair in Chicago. Many people tried it there for the first time. After the fair, this delicious dessert became very popular, especially in the Midwest United States.
Milwaukee: The Custard Capital
Milwaukee, Wisconsin, is often called the "unofficial frozen custard capital of the world." This city has more frozen custard shops per person than anywhere else! There's a friendly competition between three well-known shops there: Kopp's Frozen Custard, Gilles Frozen Custard, and Leon's Frozen Custard.
You can also find frozen custard at big chains across the United States. Some popular ones include Culver's, Freddy's Frozen Custard & Steakburgers, and Andy's Frozen Custard. Other places like Ted Drewes, Rita's, The Meadows, and Abbott's also serve this special dessert.
What Makes Frozen Custard Special?
Frozen custard has some unique features that set it apart from regular ice cream.
Official Rules for Frozen Custard
In the U.S., there are rules about what can be called "frozen custard." The Food and Drug Administration (FDA) says it must have at least 10 percent milkfat. It also needs to have 1.4 percent egg yolk solids. If it has less egg yolk, it's just considered ice cream.
A Denser, Creamier Treat
True frozen custard is a very thick and rich dessert. Unlike some soft-serve ice creams, which can be half air, frozen custard has much less air. This means it's very dense. The high amount of butterfat and egg yolk gives frozen custard its super thick, creamy feel. It also makes it smoother than most ice creams.
Frozen custard can be served a bit warmer than ice cream, around −8 °C (18 °F). Ice cream is usually served colder, at about −12 °C (10 °F). This warmer temperature helps make it a soft, easy-to-eat product.
How It's Made
The way frozen custard is frozen also makes a difference. The liquid mix goes into a cold tube. As it freezes, special blades scrape the creamy product off the sides of the tube. The frozen custard then comes out directly into containers. This fast process means very little air gets into the product. More importantly, it helps create tiny ice crystals, which makes the custard incredibly smooth.
See also
In Spanish: Crema congelada para niños
