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Whats The Difference Between Custard and Frozen Soft Serve

is it more eggs are added to the custard..?please explain

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  1. I think frozen custard refers back to the "Real Deal" in terms of frozen soft ice cream.
    That, weighs -a- ton, delicious treat that was made with richer ingredients.
    As a young child I canI recall my parents taking us to recreational places that served frozen custard. I wouldn't be surprised to learn that it was made with eggs. Definitely real cream. I don't think today's pre packaged mixes have any "real" ingredients.

    1. Growing up in Wisconsin, frozen custard was a way of life. Even now, when I go back to visit, I see that my dad keeps the local custard stand's monthly "flavor of the day" calendar in his car.
      We always knew custard was good and special, and assumed that it must be chock full of sinfully rich ingredients. A few years back I was surprized to learn that is not really the case. This link (even though it is not from Wisconsin!) gives a pretty good explanation and comparasion to ice cream. Please enjoy my photo of a genuine Leon's Frozen Custard Hot Fudge Sundae.
      http://www.thedairygodmother.com/what...

      5 Replies
      1. re: mke2lax

        I ammend my comment about this site not being from Wisconsin....the proprietor is most definitely a WI native and does good work spreading the custard love!

        1. re: mke2lax

          It makes sense. I noticed that frozen custard has a bit less sugar. Which richer ingredients, you don't need as much sugar! Now I want some frozen custard :(

          1. re: spellweaver16

            My understanding is that the holding temperature would have more to do with the sugar content than the amount of egg yolks and milk fat. All of these things affect the texture and water content, but sugar lowers the freezing point, so something with lower sugar would have to be held at a slightly warmer temperature so it does not freeze too hard.

          2. re: mke2lax

            There is a small chain of custard shops in the Triangle area of North Carolina called Goodberry's, styled after WI custard shops. One of the locations is 2 blocks away from my high school. When I was a student it was very common to keep a copy of the flavor of the day calendar in your locker.

            1. re: mpjmph

              I truly hope that Goodberry's is nothing like WI custard, for the sake of WI custard. Every flavor Goodberry's makes tastes like bad artificial vanilla, whatever the color. I recall Coney Island custard from when I was a kid. It was never a big favorite of mine but I don't remember it as being anywhere near as objectionable as Goodberry's.

          3. I had never encountered frozen custard until I moved to Kansas in 2000. (I had lived in NC, TX, and KY, and spent time in AR, UT and CA, never seeing it.) I don't know if it's spread around the country, but I think of it as a midwestern thing. A very delectale midwestern thing.

            1. The difference between the two is that custard contains more eggs then ice cream or ice milk softserve. What you get at McD or DQ is ice milk, lower then 10% milk fats, the soft serve at Carvel is ice cream, at or greater than 10% milk fats. The other variable is the overrun - how much air is mixed into the product during the process. The higher the overrun the more air. This depends on the type of machine that is being used and how well maintained it is.

              1. Frozen custard has less fat and sugar than ice cream - about 6 grams of fat and 130 calories in a 4 fl. oz serving of vanilla.

                1. It is said that Culvers Inc. is responsible for the nationwide boom in popularity with custard. I'm a Wisconsin native, and still live there (Milwaukee area), and let me tell you, there is a WORLD of difference between ice cream and custard. Custard is the way to go, as it is made in a way that makes it creamier, and allows it to have a fuller body. It also stays softer, and isn't as prone to freezer burn as ice cream.

                  If anyone wants REAL custard, then come to Wisconsin, and go to Kopp's.

                  1. There are several different variations on the custard theme. My aunt used to make homemade frozen custard (as opposed to homemade ice cream) and it would include not only more eggs, but she would also cook and refrigerate the mixture prior to putting it in the churn.

                    I think "soft serve" custard is more prevalent from a chain store seller, and like soft-serve ice-cream, there is more air whipped in than with the dippable types. Frankly, I can't tell much different between this type of soft-serve - be it ice-cream or custard.

                    On the other hand, if you can find a quality dippable custard - oh my, you will know the difference from the moment it passes your lips. There is nothing to compare to the dense richness of cold scoop of frozen custard.

                    If you are ever between Dallas and Ft. Worth, look up Milwaukee Joe's (Colleyville and Southlake locations). They are an excellent ice cream shop but make lemon custard on a daily basis. Have a dip of that and you'll know what custard really is.

                    1. As far as I know, Soft Serve is Ice Cream and Custard has to have a certain amount of eggs to legally be called custard.

                      http://en.wikipedia.org/wiki/Soft_serve

                      http://en.wikipedia.org/wiki/Frozen_c...

                      and for those that hate wikipedia.. here is what Merriam-Webster lists as their Def.

                      http://www.merriam-webster.com/dictio...