What is the Difference Between Ice Cream and Custard?

The main difference between ice cream and frozen custard lies in the ingredients and texture. Here are the key differences:

1. Ingredients: Ice cream is made with milk, cream, and sweetener, while frozen custard contains the same ingredients plus egg yolks. The egg yolks in frozen custard give it a richer, thicker, and creamier texture than ice cream.
2. Texture: Frozen custard has a denser, thicker, and more velvety texture than ice cream due to the minimal amount of air incorporated into it during production. In contrast, ice cream is made in a machine that churns air into the base as it freezes, resulting in a lighter mouthfeel.
3. Fat and Calories: Frozen custard is generally higher in fat and calories than ice cream because it is made with higher amounts of cream and egg yolks. Ice cream, on the other hand, is typically lower in fat and calories due to its higher milk content and lack of egg yolks.
4. Flavor: While both frozen custard and ice cream can have a wide range of flavors, frozen custard is known for its creamy, rich, and velvety texture, which can contribute to a more indulgent flavor experience.

Ultimately, the choice between frozen custard and ice cream depends on personal preference, as both desserts have their own unique qualities and characteristics.

Comparative Table: Ice Cream vs Custard

The main difference between ice cream and custard lies in the ingredients and their texture. Here is a table comparing the two:

Both ice cream and custard are made with milk, cream, and sweeteners, but custard also contains egg yolks, which give it a richer, thicker, and creamier texture, as well as a denser and more velvety mouthfeel than ice cream. The production methods of the two desserts also differ, with ice cream being churned in a machine that incorporates air, while custard is produced in a machine that incorporates as little air as possible. According to the U.S. Food and Drug Administration (FDA), frozen custard must contain a minimum of 10% milkfat by weight and at least 1.4% egg yolk solids.