Frozen custard
Frozen custard is a frozen dessert made from dairy, sweeteners, and egg yolks. Its yolks add richness and help create a dense, smooth texture.
Egg yolk: The nutrient-rich part of an egg that contains fat, proteins, and emulsifying compounds. Yolk fat and emulsifiers enrich the mix and help keep its ingredients smoothly blended.
Custard: A preparation thickened by eggs, often cooked gently with milk or cream. Frozen custard builds on the egg-thickened mixture used in many custards.
Ice cream: A frozen dessert made from dairy, sweeteners, and flavorings, with recipes varying by region and standard. Frozen custard is distinguished by egg yolks; legal definitions of ice cream vary.
Frozen custard stand: A retail shop specializing in freshly made or freshly served frozen custard. Dedicated stands are a familiar setting for custard made and served throughout the day.
Dairy: Foods produced from the milk of mammals, including milk and cream. Milk and cream supply frozen custard’s water, fat, and milk proteins.
Pasteurization: A heat treatment that reduces harmful microorganisms in food and drink. Commercial mixes may be pasteurized to improve food safety.
Gelato: An Italian-style frozen dessert commonly made with milk, sugar, and flavorings, often churned with less air than ice cream. Gelato is a close textural comparison, but egg yolks are not its defining ingredient.
Concrete (dessert): A thick frozen dessert blended with mix-ins and served with a spoon, often upside down without spilling. Custard’s dense texture makes it a common base for this preparation.
Sugar: A class of sweet-tasting, water-soluble carbohydrates, including sucrose and glucose. Sugar sweetens the mix and lowers its freezing point.
Ice cream maker: A machine that freezes and agitates a dessert mixture to produce a frozen confection. Churning freezes the mix while controlling ice crystals and incorporating air.