Ever wondered why frozen custard tastes so distinct from soft serve ice cream? You’re not alone! Many people ponder this delicious dilemma. The answer, while seemingly simple, lies in a key ingredient and a few crucial processes that differentiate these beloved frozen treats. Let’s delve into the creamy world of custard and soft serve to uncover what sets them apart.
To put it simply, all custard is a form of soft serve, but not all soft serve qualifies as custard. The primary distinction boils down to one essential component: eggs.
Ice cream, in its basic form, is crafted from a blend of milk, cream (or a combination), and sugar. Frozen custard elevates this foundation by incorporating egg yolks. In fact, according to FDA guidelines, frozen custard must contain a minimum of 1.4 percent egg yolk solids by weight. If a product falls short of this egg yolk threshold, it’s legally categorized as ice cream. While soft serve lacks specific FDA standards due to its on-demand nature and lack of packaging, it’s generally considered a type of “ice cream,” often characterized by a higher milk fat content.
However, beyond the presence of egg yolks, two other significant factors contribute to the unique characteristics of soft serve ice cream and custard:
1. Air Incorporation: The Overrun Factor
Air, technically termed “overrun,” plays a vital role in the final texture and taste of both custard and soft serve. Overrun refers to the volume of air introduced into the frozen mixture, ranging from 0 to 100 percent. Soft serve typically boasts a higher overrun, between 35 and 45 percent. This substantial air incorporation results in a lighter, fluffier, and often whiter product. Conversely, custard machines are designed to introduce significantly less air, with an overrun range of 15 to 30 percent. This lower overrun is the secret behind custard’s signature dense, richer, and creamier texture.
2. The Machine Matters: Processing and Dispensing
The machinery used to create soft serve and custard also contributes to their distinct qualities. Soft serve machines are engineered to continuously whip air into the mixture as it freezes. This constant churning action is essential for achieving the light and airy consistency that defines soft serve. Soft serve is dispensed directly to order through a pull handle, allowing for those iconic swirls and peaks.
Custard machines, on the other hand, are built for a different process. They introduce far less air, aligning with the lower overrun mentioned earlier. These machines are often more sophisticated and expensive than soft serve counterparts, with top-tier models costing upwards of $100,000. Custard machines employ a continuous-feed system that pushes a firmer, denser product down a stainless-steel chute into a holding vessel. To maintain its optimal texture and consistency, proper frozen custard is typically served within minutes of production. This immediate service is key to experiencing custard at its best.
It’s worth noting that some establishments might use soft serve machines to dispense what they label as “custard.” However, true custard aficionados can discern the difference. A side-by-side taste comparison between batch-made custard and soft serve “custard” often reveals a striking contrast in texture and richness.
Proper frozen custard is a delight best enjoyed fresh and immediately. When frozen custard is sold in take-home containers and becomes rock-hard, it compromises its most appealing quality – the luxuriously creamy texture. In such cases, it essentially becomes another generic freezer-aisle product, and there are indeed many excellent ice cream brands available in that category, including Graeter’s, Häagen-Dazs, Jeni’s, and local favorites like Clementine’s, Jilly’s, and Serendipity.
So, where can you find truly exceptional frozen custard? While Ted Drewes, a St. Louis institution, is widely celebrated and needs little introduction, here are a few other noteworthy places to explore:
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Andy’s Frozen Custard: With a vast presence of over 150 locations across 15 states, Andy’s Frozen Custard claims the title of the world’s largest dessert-only franchise. Andy’s distinguishes itself with seasonal fresh fruit add-ins and their signature “Jackhammer” concretes, featuring a core packed with toppings.
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Bobby’s Frozen Custard: Located in Maryville, Illinois, Bobby’s Frozen Custard offers a charming small-town ambiance, particularly known for its Sunday and Monday night summer concerts. Beyond custard, they also offer delightful custard cakes, Bobby’s Turtle Pie, and seasonal caramel apples.
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Fritz’s Frozen Custard: Fritz’s Frozen Custard has been serving a daily flavor special since 1985, alongside their classic vanilla and chocolate custards.
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St. Louis Frozen Custard Factory: This establishment impressively offers a range of custard options, including 98% fat-free vanilla, no-sugar-added vanilla, chocolate, and a rotating selection of extra flavors each week.
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Silky’s Frozen Custard: Praised by dining critics, Silky’s Frozen Custard offers a menu of specialty creations like the Turtle, Elvis Pretzely, and Muddy Sneakers. Their handheld custard cookie sandwiches are also a delightful treat.
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Shake Shack: Inspired by classic American eateries like Steak n Shake and Ted Drewes, Danny Meyer’s popular Shake Shack chain includes frozen custard on its menu alongside its famous burgers.
For those who still have room after a burger, Culver’s “flavor of the day” custard or a Turtle Sundae from Freddy’s are also worth considering. On my personal list to try is Lyon’s Frozen Custard in St. Charles, especially their Dole Soft Serve and drumsticks, which look incredibly appealing.
In conclusion, while both custard and soft serve offer creamy, frozen refreshment, the presence of egg yolks, lower overrun, and specialized machines give frozen custard its signature dense, rich, and distinctly luxurious character. The next time you’re craving a cold treat, understanding these key differences will help you appreciate the unique qualities of each and choose the perfect dessert to satisfy your craving.
