|When asked the question, one will get many
different answers. Some typical responses are, "Is that the stuff inside
donuts?" or "Is it pudding?" But usually the response is, "I have no
Frozen Custard is a gourmet ice cream
treat which first originated on Coney Island, New York, as a carnival treat at the
turn-of-the-century. The popularity of Frozen Custard quickly grew and was the rage of the
East Coast. Frozen Custard could be found at many East Coast resort areas. Many travelers
had a chance to taste the new sensation and it quickly spread to the Midwest. Milwaukee is
currently considered the "Custard Capital of the World." The enjoyment of Frozen
Custard was taken by "Snowbirds" to winter resort havens. The result, shops had
to satisfy these customers. The popularity of Frozen Custard is spreading into other
regions of the country as well.
To understand the reason for the great taste of Frozen
Custard, all one needs to do is read the label of ingredients. Frozen Custard must contain
at least 10 percent butterfat and 1.4 percent egg yolk. Traditional ice cream must only
contain 10 percent butterfat. Butterfat percentage can vary in mixes, typically between 10
and 16 percent. It is interesting to note that many frozen dairy treats are not really
considered ice cream because of the ingredients. Mixes can be developed specifically for a
shop so the owners can fine tune their own unique taste.
Typically, Frozen Custard is made daily and served at 18-19
degrees Fahrenheit. Traditional ice cream is made at 22-24 degrees Fahrenheit, flash
frozen to -10 degrees Fahrenheit, and stored at -20 degrees Fahrenheit. Scooping and
serving temperature for ice cream is 5 to 8 degrees Fahrenheit.
During the manufacturing of ice cream, the volume can
double in size by beating air into the mixture. The expansion of the product by
introducing air is call "overrun." The volume of air and the size of ice
crystals can result in a coarse texture. Frozen Custard usually has about 20 percent
in the Villages use a Ross's Frozen Custard Machines to make "old fashion"
Frozen Custard. The Ross's machine continuously feeds custard mix into the freezing
barrel. The mix is rapidly frozen, with low overrun and small ice crystals. The custard
produced is velvety smooth with a rich flavor. Ollie's makes Frozen Custard several
times a day. The taste is best when eaten fresh. Once a person has tried Frozen Custard,
the excellent taste will bring them back for more!
Click Here to go to Ollie's Frozen Custard