The Essential Guide to Thick Milkshakes in 2026

Although many individuals know Freddy's for our extraordinary frozen custard, those unfamiliar with our dining establishments might naturally mistake this sweet treat cup for ice cream. Readily available in the U.S. for more than 100 years, frozen custard likewise actually stems from French ice cream traditions. In terms of packaging and formats, such as the cones, cups or pints and sundaes, sandwiches or shakes, both ice cream and frozen custard are often acquired or enjoyed in similar methods.

What is the difference in between frozen custard and ice cream? One of the most significant differences between frozen custard and ice cream pertains to a single ingredient: egg yolks.

Plus, both dishes often utilize similar flavor improvements, mix-ins and toppings. While ice cream may include egg yolks in its base, the final ice cream product technically has to consist of less than 1.4% of that ingredient in the last item to be designated. According to the FDA, products containing this portion or in excess of it and a minimum of 10% milkfat are in fact "frozen custard," which might likewise be described as "French ice cream" or "French custard ice cream." Lots of differences emerge in between frozen custard and ice cream in regards to item production.

In addition, churning ice cream tends to be done at a faster speed than churning frozen custard, which is why there is more air whipped into ice cream than into frozen custard. The temperature level during the churning process may be somewhat warmer for frozen custard. The difference in between the air present in ice cream versus frozen custard, as well as the greater fat and egg yolk material, also impacts taste.

Freddy's Frozen Custard & Steakburgers

How to Spot Quality Indulgent Sweets

The decreased air material in frozen custard likewise heightens its flavors since this characteristic makes it more dense than ice cream. Likewise, the considerable difference in air content accounts for the textural difference between frozen custard and ice cream. Less air provides frozen custard more of a hearty feel than conventional ice cream or soft serve.

Typically, frozen custard and ice cream are used interchangeably in a variety of sweet and mouthwatering cooking applications. Food and dining resource, Eater, keeps in mind that rather of egg or cream-based sauces chefs have been having fun with frozen reinventions to serve similar flavor and textural purposes while also adding a different temperature part.

Discover why frozen custard may in fact work much better than ice cream in three of the most beloved treats: Ice cream generally has a more milk-forward flavor and a thinner consistency than frozen custard. Given that it has less air and greater density, frozen custard produces a thicker and creamier milkshake. At Freddy's, we are happy to make your shake or malt the method you prefer including including basically milk to either choice for a different consistency.

The Essential Guide to Thick Shakes in 2026

Slower to melt since of its greater density, frozen custard can be a much better option for a cookie sandwich reward. Instead of regretfully seeing your sweet sandwich middle fall onto the sidewalk on a gorgeous warm day, utilizing frozen custard as in our Oreo Custard Sandwich assists prevent the discomfort of dessert degeneration.

Flavorful, abundant and velvety, frozen custard may much better hold up to a variety of innovative styles and topping mixes!

For delicious frozen custard and personalized custard developments, go to a Freddy's near you today!.

Or cream and egg yolk; custard is also mostly made of sugar, but it can be tasty.

Freddy's Frozen Custard & Steakburgers

Developing the Better Story of Quality Sweets

Differences Similarities Custard versus Ice Cream comparison chart CustardIce Cream present score is 3.98/ 5 (52 rankings) present score is 4.09/ 5 (290 ratings)Definition Custard is a range of culinary preparations based on a cooked mixture of milk or cream and egg yolk. American-style ice cream, which tends to be produced industrially by large, companies, includes more air, milk fat, and cream than gelato does and more regularly consists of preservatives and synthetic tastes.