About Custard

Custard Defined

Never had Frozen Custard? You’re not alone.

Prepared fresh. Made onsite. Dense and delicious. It really is the frozen custard difference. Although much of what makes any frozen dessert is somewhat consistent, the specific components and the ways they’re combined create the different frozen concoctions. There’s one for just above every taste and mood, but the thick, creamy texture and smoother consistency of custard helps it stand out from the crowd.

Prepared fresh and made onsite at the Meadows of Cicero, our frozen custard is a very dense dessert. Soft serve ice creams may have an overrun as large as 100%, meaning half of the final product is composed of air. Frozen custard, when made in a proper continuous freezer, only has an overrun of 15–30%. Air is not pumped into the mix, nor is it added as an “ingredient.” Frozen custard gets into the frozen state by the agitation of liquid similar to whisking a meringue.

A touch of egg yolk is what distinguishes frozen custard from ice cream. Products marketed as frozen custard must contain at least 10 percent milk fat and 1.4 percent egg yolk solids. If it has a smaller percentage of egg yolk solids, it is considered ice cream. The high percentage of butterfat and egg yolk gives frozen custard a thick, creamy texture and a smoother consistency than ice cream. Frozen custard can be served at 18°F, warmer than the 10°F at which ice cream is served, in order to make a soft serve product.

The result is an extremely clean and smooth taste sensation. One person has been quoted as describing Frozen Custard as it “Looks like soft serve, and tastes like silk!” We couldn’t agree more. Come in and try it for yourself.

Meadows Custard

Fast Facts

  • It is a form of ice cream
  • It’s made fresh
  • It blends eggs with milk or cream
  • It is the same as ice cream except with a higher concentration of egg yolks, making the dessert richer
  • It can also be called French ice cream
  • It was invented in Coney Island, N.Y. in 1919, when ice cream vendors Archie and Elton Kohr found that adding egg yolks to ice cream created a smoother texture and helped the ice cream stay cold longer
  • Per capita, Milwaukee has the highest concentration of frozen custard shops in the world
  • It should be served at 18°F