Ice Cream Vs Frozen Custard: How Do The Sweet Treats Differ?

Ice cream and frozen custard easily deliver the refreshing chill of colder months, which is especially valuable in the dead heat of summer. Beyond the irreplaceable freshness, these frozen delights can be found in countless flavors — though you probably won't find grape ice cream sitting in the grocery store freezers. In the midst of all of these options, the question remains: what exactly sets these desserts apart? While the difference between gelato and ice cream is a matter of creaminess, the difference between ice cream and frozen custard is a matter of ingredients.

All you need to make ice cream is milk, cream, and sweetener, but frozen custard also requires egg yolks. Similarly to the guidelines behind why Dairy Queen's soft serve isn't technically ice cream, federal regulations require that ice cream contains less than 1.4% egg yolk solids by weight, while frozen custard must contain at least 1.12% egg yolk solids.

Churning is another distinguishing factor. A solid churning with a pinch of salt prevents ice cream from being too runny or icy by adding in air, which helps to achieve that light, refreshing texture. Frozen custard, on the other hand, is often made with machines that churn in as little air as possible. This creates a creamier texture, making the custard as smooth as velvet. The lightness of ice cream isn't necessarily a drawback, as there are times when even the most devoted fans of frozen custard crave something lighter. A light ice cream also makes the perfect base for cookies, candies, and other mix-ins that bring it to life.

While egg yolks might not seem like a game changer in the world of frozen desserts, it makes all the difference in the flavor and texture of these two dishes. Ice cream is undeniably delicious, but it might be outshined by frozen custard when it comes to its rich, thick texture. The egg yolks also prevent frozen custard from melting as quickly as ice cream; this boon surely makes frozen custard more appealing for people who often fall victim to brain freeze. 

Those egg yolks also mean the process of making frozen custard is a bit more complicated. While ice cream can be easily made at home with an ice cream maker or even a plastic bag (if you've got the time and energy), working with an egg base is more time-consuming. Usually, this base needs to be cooked and then refrigerated for hours before being added to an ice cream machine.