The places that sell take-home containers of rock-hard product have short-changed themselves. Proper frozen custard should be made fresh and served immediately. Taste batch-made custard and soft serve “custard” side by side, and the difference is astounding.
Louis that use soft-serve machines to dispense custard, which to me is gaming the system. To maintain consistency, custard's normally served within minutes after production. Custard machines are typically far more expensive than soft-serve machines (top-of-the-line Taylor freezers cost upwards of $75,000) and use a continuous-feed system that directs a much firmer product down a stainless-steel chute and into a holding vessel. Soft-serve is dispensed to order via a pull handle and can be fashioned into squiggles and peaks. Soft-serve machines constantly churn air into the product to achieve the desired light consistency and mouthfeel custard machines introduce far less air, as noted above. Soft-serve typically contains 35–45 percent overrun (producing a softer, fluffier, whiter product), while that for custard is 15–30 percent (which results in a heavier, creamier, more dense product).Ģ. Commonly called overrun, the volume of air introduced (from 0 to 100 percent) alters the taste of the finished product. Regardless, there are two other differences between soft-serve ice cream and custard:ġ.
Because soft-serve isn't packaged or frozen, there are no FDA standards for it, but most people still consider it to be “ice cream” (which, to be technical, contains more milk fat). If the product contains less than that, it's considered ice cream. Frozen custard adds egg yolks (no less than 1.4 percent egg yolk solids by weight, per FDA guidelines). Ice cream is made from milk, cream (or a combination of the two), and sugar. The main difference comes down to one ingredient: eggs. Let me start by saying that all custard is soft-serve, but the converse is not true. Why does frozen custard taste so much different than soft-serve ice cream? -Willie W., St.
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