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Frozen custard is a cold dessert similar to ice cream, made with eggs in addition to cream and sugar. It typically contains 10% butterfat and 1.4% egg yolk.
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Creation
Using a process called overrun, air is blended into the mixture of ingredients until its volume increases by approximately 20%. By comparison, ice cream may have an overrun as large as 100%, meaning half of the final product is composed of air. The high percentage of butterfat and egg yolk gives frozen custard a thick, creamy texture and a smoother, softer consistency than ice cream. Frozen custard is most often served at –8°C (18°F), warmer than the –12°C (10°F) at which ice cream is served.
Another difference between frozen custard and ice cream is the way the custard is frozen. The mix enters a refrigerated tube and, as it freezes, blades scrape the product cream off the barrel walls. The now frozen custard is discharged directly into containers from which it can be served. The speed with which the product leaves the barrel minimizes the amount of air in the product but more importantly ensures that the ice crystals formed are very small.
Frozen custard is usually prepared fresh at the place of sale, rather than stored; however, it is occasionally available in supermarkets or by mail order. Generally, modern frozen custard stands provide only three different flavors per day: vanilla, chocolate, and a unique “flavor of the day.” Flavor-of-the-day calendars are usually made available by the store either in paper form or online. The older vintage custard stands tend to have a dozen or so standard flavors.
History
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According to http://www.abbottscustard.com/, "The “lore” of Abbott’s Frozen Custard dates back to 1902 when a young Arthur Abbott traveling with small carnivals along the eastern seaboard, began perfecting his recipe for a frozen concoction we know today as frozen custard. He peddled his delicious dessert for the most part to support his love of the horse races, little did he know the impact his heavenly treat would have on the public for years to come."
Back in 1919, three brothers of Swiss descent could be found going door to door delivering fresh milk and homemade ice cream to homes and restaurants originally out of the back of a horse drawn wagon and later out of the back of a Model "T" panel truck.
Their names were Archie (age 26), Clair (age 21) and Elton (age 17). The boys grew restless with their small scale, break-even enterprise and began to explore an avenue to make their business grow. That opportunity presented itself when they learned from their Uncle Sylvester of a machine, which made a continuous flow of soft ice cream, called the "Meisenhelter Ice Cream Freezer" patented in 1914.
In 1918, Archie, Clair and Elton acquired the first machine manufactured by the machine shop. In the fall of 1918, they took their new machine to the Delaware Fair and promptly lost money. Archie and Elton were not satisfied. They dismantled the machine, changed some parts and adjusted others. When they put their modified machine back together and ran the new recipe through it, what came out was something unlike any other dairy treat they had ever tasted. It was silky and creamy, cold and refreshing.
Sylvester Kohr, their uncle, known to be a world traveler, suggested to the brothers that they take their new machine and frozen dessert to the seashore during the summer. Following his advice, the Kohr brothers set up a small booth on the bustling boardwalk of Coney Island in 1919. By utilizing an early electric motor and freezing action from the use of rock, salt and ice, they were able to produce the deliciously cold product they called “Frozen Desert”. The business was an instant success.
On their very first weekend, they sold more than 18,000 cones at a nickel each. They knew they were on to something great! The only problem they had was that the ocean’s salt air quickly caused the cones of "Frozen Dessert" to begin to melt. After many experiments with the formula, Archie and Elton discovered that by adding eggs to the mix, they got a much more stiff, velvety and creamy product which would melt more slowly. Since the brothers never really liked the name "Frozen Dessert" and their product did not fall into the standards of identity for ice cream, they decided to change the products name at all their stores to "Frozen Custard".
Incorporating the improved recipe with the use of their new machine, they created a light and fluffy product that "tasted just like a custard" - the first and the Original frozen custard. Over the years the business grew, but in 1923 Elton D. Kohr decided to branch off on his own and started his own chain. He opened his first store in Atlantic City in 1924 calling it Kohr’s Frozen Custard and grew his enterprise impressively.
Milwaukee is known for its frozen custard stands, most famously Gilles Frozen Custard and Kopp's Frozen Custard. St. Louis is also known for frozen custard, being home to the famous Ted Drewes frozen custard shop.