Frozen Custard: History, Ingredients, Recipe, Variations, Cultural Significance, Nutritional Facts, and How It Differs from Ice Cream

Frozen Custard: History, Ingredients, Recipes, Production, Differences from Ice Cream, and More

Frozen custard, often regarded as the richer, creamier cousin of ice cream, holds a beloved place in the hearts of dessert enthusiasts. With its silky texture and deep flavor, frozen custard is more than just a frozen treat—it’s an artisanal experience that has transcended generations. Unlike regular ice cream, frozen custard contains egg yolks in its base, contributing to its luxurious mouthfeel and dense, velvety consistency. It is churned at a slower speed, minimizing the air content and amplifying its dense texture.

Often associated with roadside stands and nostalgia-inducing ice cream parlors across the United States, particularly in the Midwest, frozen custard is not merely a dessert but a cultural icon. From family-owned custard stands in Wisconsin to gourmet shops experimenting with exotic flavors, frozen custard’s charm continues to evolve while staying rooted in its rich history.

The Origins and History of Frozen Custard

Custard: A Dessert as Old as Time

The concept of custard dates back centuries, tracing its roots to medieval Europe. The term "custard" derives from the French word croustade, which originally referred to a tart filled with egg-thickened cream. The earliest custard recipes were not frozen, of course, but were soft, baked mixtures of milk or cream and egg yolks, often sweetened and flavored with vanilla or nutmeg.

Custard was considered a luxurious delicacy, reserved for royalty and the upper classes due to the expense of sugar and dairy products. Over time, custard recipes evolved across Europe, appearing in forms such as crème anglaise in France, flan in Spain, and zabaione in Italy.

The Birth of Frozen Custard in the United States

The fusion of custard and frozen desserts likely occurred in the late 19th century, coinciding with innovations in ice cream production. However, it wasn’t until the early 20th century that frozen custard as we know it today emerged.

The first known frozen custard machine was invented by Archie and Elton Kohr, two brothers from Coney Island, New York, in 1919. Seeking to create a smoother, creamier ice cream, they experimented by adding egg yolks to the mix. The result was a dessert that melted slower and offered a richer taste experience. Their invention was an immediate hit; on the first weekend, they reportedly sold over 18,000 cones on the Coney Island boardwalk.

From the 1920s onward, frozen custard’s popularity spread beyond the East Coast, finding a fervent audience in the Midwestern United States, especially in Milwaukee, Wisconsin, which would eventually earn the unofficial title of "Frozen Custard Capital of the World."

The Rise of the Frozen Custard Stand

The 1930s and 1940s witnessed a boom in roadside custard stands. Entrepreneurs capitalized on the growing demand for quick, yet premium desserts. Frozen custard stands became summertime fixtures in towns and cities across the Midwest, offering a community-centric alternative to ice cream parlors. Classic chains like Ted Drewes in St. Louis (established in 1929) and Leon’s Frozen Custard in Milwaukee (opened in 1942) became legendary establishments, attracting both locals and tourists alike.

Ingredients of Frozen Custard

What sets frozen custard apart from ice cream is its ingredient profile and the manner in which it is produced. The basic ingredients include:

1. Milk

Whole milk provides the necessary liquid base and contributes to the creamy consistency of the custard.

2. Cream

Heavy cream adds richness and boosts the butterfat content, enhancing flavor and mouthfeel.

3. Egg Yolks

Egg yolks are the defining ingredient of frozen custard. They act as emulsifiers, giving the dessert a smooth, dense texture while also adding depth of flavor.

4. Sugar

Granulated sugar is used to sweeten the custard base, balancing the richness of the dairy and egg yolks.

5. Flavorings

The most common flavoring is vanilla extract, but other flavorings like chocolate, coffee, fruit purees, or spices can be incorporated depending on the desired end product.

6. Stabilizers and Emulsifiers (Optional)

Commercially produced frozen custard may include natural or artificial stabilizers such as guar gum, carrageenan, or mono- and diglycerides to improve texture, shelf-life, and freeze-thaw stability.

How is Frozen Custard Made? (Traditional Recipe & Process)

Traditional Frozen Custard Recipe (Base)

Ingredients:

• 2 cups whole milk

• 2 cups heavy cream

• 6 large egg yolks

• ¾ cup granulated sugar

• 1 tablespoon pure vanilla extract (or paste)

• A pinch of salt

Step-by-Step Preparation Method:

Step 1: Heating the Dairy

In a heavy-bottomed saucepan, combine whole milk and cream. Gently heat the mixture over medium heat until it reaches about 170°F (77°C), just below a simmer. Do not let it boil.

Step 2: Whisking the Egg Yolks and Sugar

In a separate bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture becomes pale and thickened.

Step 3: Tempering the Eggs

Slowly pour a small amount of the hot milk-cream mixture into the yolk-sugar blend while whisking constantly. This step is crucial to prevent the eggs from scrambling. Gradually incorporate more of the hot liquid until the mixture is fully tempered.

Step 4: Cooking the Custard Base

Pour the tempered egg mixture back into the saucepan with the remaining dairy. Continue cooking over medium heat, stirring constantly with a wooden spoon or spatula, until the custard thickens and reaches about 180°F (82°C). The custard should coat the back of the spoon.

Step 5: Adding Vanilla and Chilling

Remove the saucepan from heat. Stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. Cover the surface of the custard with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.

Step 6: Churning the Custard

Once thoroughly chilled, churn the custard in an ice cream maker designed for low overrun (air incorporation). Frozen custard machines typically churn at a slower speed than ice cream makers, resulting in minimal air content (about 20% overrun compared to up to 100% in regular ice cream).

Step 7: Serving

Frozen custard is traditionally served directly from the machine at a temperature of around 18-20°F (-7 to -6°C), slightly warmer than hard-packed ice cream. This "soft-serve" consistency highlights its dense and creamy nature.

Key Differences: Frozen Custard vs. Ice Cream vs. Gelato

Attribute	Frozen Custard	Ice Cream	Gelato
Egg Yolk Content	Must contain at least 1.4% by weight	Usually contains fewer or no yolks	Contains yolks but less cream
Butterfat Content	10-18%	Minimum 10% (can go higher)	4-8%
Air Incorporation (Overrun)	15-20% (dense)	30-100% (light and airy)	20-30% (dense)
Serving Temperature	Warmer (-7°C)	Colder (-12°C)	Slightly warmer (-10°C)
Texture	Rich, smooth, velvety	Light, airy, creamy	Dense, elastic, creamy

Though not a “health” food, frozen custard offers more protein and richness than regular ice cream due to the egg content and higher butterfat.

Frozen Custard in the Commercial Market

In addition to local stands, frozen custard has made significant inroads into the commercial dessert market. Fast-casual chains like Culver’s, Shake Shack, and Freddy’s Frozen Custard & Steakburgers have helped expand its presence across the United States.

Pre-packaged frozen custard is also produced by brands like Anderson’s Frozen Custard, Tillamook, and Kemps, though the texture may differ from fresh, soft-serve varieties due to packaging and storage conditions.

Custard-specific machines, designed to maintain low overrun and warm serving temperatures, have become a niche yet essential equipment in commercial dessert production.

The Science Behind Frozen Custard's Texture

What truly differentiates frozen custard is its emulsion of fat, protein, and air. Egg yolks contain lecithin, a powerful emulsifier that binds fat and water, ensuring a stable and creamy consistency. The slower churn rate minimizes air pockets, resulting in a dense yet soft texture.

The serving temperature also plays a vital role; at 18-20°F, frozen custard maintains its semi-soft consistency, which enhances the perception of richness compared to colder, harder ice creams.

Fun Facts About Frozen Custard

• The U.S. Food and Drug Administration (FDA) mandates that for a product to be labeled “frozen custard,” it must contain at least 10% butterfat and 1.4% egg yolk solids by weight.

• Milwaukee hosts “The Great Custard Debate”, with locals passionately defending their favorite custard stand.

• In many regions, “concrete” refers to a frozen custard blended with mix-ins so dense that a spoon placed upside-down won’t fall out.

• Elvis Presley was a known fan of Leon’s Frozen Custard in Milwaukee.

Conclusion: A Timeless Frozen Tradition

Frozen custard has managed to carve out its own niche in the crowded world of frozen desserts by delivering an unparalleled texture and flavor experience. It represents a perfect marriage of culinary tradition and scientific precision. Whether enjoyed at a local roadside stand, a bustling city parlor, or from a specialty chain, frozen custard continues to delight palates and create sweet memories.

As the artisanal food movement grows, frozen custard is finding renewed interest among chefs and dessert innovators who are pushing its boundaries with bold flavors and modern techniques. Yet, at its core, the simple pleasure of a freshly churned vanilla cone on a summer’s day remains unbeatable.

Photo from: Freepik

Share this

myearthisone