What is Frozen Custard?

The great taste of Frozen Custard is attributed to the ingredients required for it to be authentic. Frozen Custard must contain at least 10% butterfat and 1.4% egg yolk. Frozen Custard achieves its creaminess through a production process that produces less air ("overrun") and fewer ice crystals than traditional ice cream.

By comparison, traditional ice cream must also contain 10% butterfat. Greater richness of traditional ice cream is often achieved by using higher percentages of butterfat. Some gourmet ice cream contains as much as 17% or more butterfat.

In addition, the amount of air beaten into Frozen Custard is about 20%. This percentage of air is called "overrun." Traditional ice cream can have as much as 100% overrun. Or, in other words, the volume will double due to the amount of air in the final product. The more air the ice cream has, the coarser the texture of the ice cream due to the size of ice crystals. Because Frozen Custard's has such a low "overrun," there are fewer ice crystals in the product.

The result is an extremely clean and smooth taste sensation that is said to be creamier than ice cream that have a higher butterfat content.

The best explanation we've heard describing Frozen Custard is it "Looks like soft serve, tastes, like silk!"

At Eddie's Frozen Custard, our Frozen Custard is all natural with no preservatives made with the freshest ingredients available, all day, every day.