Why Frozen Custard?

The great taste of Frozen Custard is attributed to the ingredients required for it to be authentic. Frozen Custard must contain at least 10% butterfat and 1.4% egg yolk. It achieves its creaminess through a production process that produces less air (“overrun”) and fewer ice crystals than traditional ice cream.

In addition, the amount of air beaten into Frozen Custard is about 20%. Traditional ice cream can have as much as 100% overrun. The more air the ice cream has, the coarser the texture of the ice cream.

The result is an extremely clean and smooth taste sensation that is said to be creamier than ice cream!