Chocolate Frozen Custard Recipe (2024)

FAQs

What makes frozen custard creamy? ›

Frozen custard is made with a combination of egg yolks, heavy cream, a small amount of milk, and sugar. The eggs give the frozen custard a creamy and rich texture, while the heavy cream provides a smooth and velvety consistency. The sugar is used to sweeten the frozen custard and minimize ice crystals' formation.

Brands vary, but vanilla ice-cream typically has about 10 per cent more calories than custard, as well as twice the saturated fat, less protein and half the calcium and potassium. However, ice-cream usually has less sugar and salt, too.

You can eat your custard straightaway, or you can freeze it for a few hours to firm up a bit. Frozen custard is best when you don't allow it to get super hard in the freezer, so plan to enjoy it within a few hours, if possible.

Frozen custard also tends to be served at a slightly warmer temperature than ice cream (18 °F vs. 10 °F) because the higher egg yolk content keeps it from melting as quickly as standard ice cream does.

Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.

Whisk the pastry cream constantly while it's on the stove.

It requires your full attention to prevent lumps and scorched bits. Whisking constantly also helps the custard thicken evenly. Be sure to whisk all around the saucepan, not just in one spot, so the milk and eggs don't stick to the pot and scorch or scramble.

Foods with high levels of saturated and trans fats raise the levels of LDL cholesterol in your blood, and should be avoided: These foods include; Full fat: milk, yoghurt, cheese, ice-cream and custard.

Frozen Custard

Slower churning makes it dense and creamy and sharply cuts down on air. (Air makes up 30% to 50% of ice cream's total volume.) The eggs bump the fat to approximately 24.5 grams per serving, though. At about 314 calories, 18 grams of sugar, and 23 grams of carbs, consider frozen custard a “special treat.”

Frozen custard is higher in calories because it's not whipped, so less air incorporated. And it's higher in saturated fat, cholesterol and protein because it contains egg yolk.

Our chocolate custard tastes great eaten cold, but if you prefer it warm, it takes just a few minutes to heat up on the hob or in the microwave.

How long does chocolate custard last in the fridge? ›

It should be stored in the fridge and eaten within 3 days of making.

For every 200 gms of frozen custard, add 15ml of milk and keep it in the microwave for 20 secs. Fill the saucepan halfway with warm milk. Continue whisking the custard for another minute on the stove, until it softens out and comes back together.

You can buy NAS (no added sugar) custard powders, which some may tolerate in small amounts when well-paired. However, for those who want proper custard that is much more tolerable, you could try this recipe for a low-carb homemade REAL custard!

Products made from cream — like ice cream, cream cheese, custard, or butter — should be avoided due to the high levels of lactose. In addition to some kinds of cheeses, some people with lactose intolerance may be able to eat yogurt in moderation, as the lactose has been partly broken down.

An ice cream maker churns air into it to give it a light mouthfeel. Frozen custard is made from milk, cream, and egg yolks. It is produced in a machine that barely incorporates air into it, which means it's more dense than ice cream.

Frozen custard machines use less air and churn the dessert. Most machines run at 15-30% overrun, causing the custard to be more dense, creamy, and free of ice crystals. The feel of the custard is different than ice cream, it's described by many as a silky texture.

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 the frozen custard a thick, creamy texture and a smoother consistency than ice cream.

Because it is not held in the chamber, there is very little air beaten into the custard, referred to as “overrun.” This low overrun (20-25%) is what gives frozen custard its wonderfully dense and creamy texture, or “mouthfeel.”

The two sweet treats are often mistaken for each other, but there are distinct characteristics to each. While ice cream is light, airy, and creamy, frozen custard is way denser and creamier.