“My idea of a perfect day is a frozen custard at Shake Shack and a walk in the park.” Nora Ephron, I Remember Nothing: and Other Reflections
Similar to ice cream, but denser and containing higher percentage of egg in addition to cream and sugar; frozen custard has been of late in rage, especially when one wants a break from the regular cold dessert of ice-cream.
Since the 1690s, experimentally egg yolks were tried for the ice cream recipe, the percentage was very low and the popularity stayed strong with ice-cream as such. Yet when vendor Archie C. Kohr had increased the concentration of egg yolk to the regular ice cream; not only was the texture improved, it became more denser and didn’t melt quickly. Thus, “frozen custard” was invented in Coney Island (1919). Later this frozen custard was introduced at the Chicago World’s Fair. From then on, it had gained the hearts of dessert lovers. As this silky product is extruded through the huge metallic contraptions (sometimes known as “iron lungs”), into the bucket and then scooped into cups or wafer cones; the smooth, cream coloured texture is rich but not cloying on the taste buds.
As per the U.S. FDA, the distinction between ice-cream and frozen custard is very fine with the latter to consist of at least 10 percent milk fat and 1.4 percent egg yolk solids. The true or original frozen custard is a very dense dessert. Air is not pumped into the mix, nor is it added as an “ingredient” but gets into the frozen state by the agitation of liquid similar to whisking a meringue. The high percentage of butterfat and egg yolk gives frozen custard a thick, creamy texture and a smoother consistency than ice cream.
For the experimenters, there is always homemade frozen custard to be made with the added fun of an ice-cream social. Also the store bought or a good deli frozen custard can spice up the regular Sunday brunch desserts as add-ons to cake, regular shakes or prepped up with nuts, crushed almonds or m&m’s. All said, with foodimentarians gearing up to celebrate the National Frozen Custard Day(August 8th), it would be a good time to try out this cold dessert.
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