Ice Cream vs. Frozen Custard
In
much of the country, "ice cream" is the default term for a cold, creamy treat. But in the Midwest, especially in Wisconsin, calling frozen custard “ice cream” might earn you a raised eyebrow (or a full-on lecture).
Here’s the scoop: the main
difference is egg yolks. While both contain milk and cream, frozen custard includes at least 1.4% egg yolk solids, giving it that rich, velvety texture that fans swear by. It's also churned more slowly, which means less air and a denser bite.
If you’ve ever tasted a fresh cone from a stand like Gilles, Leon’s, or Kopp’s,
you already know: this is no ordinary dessert. So next time you're in the Midwest, be warned...frozen custard is sacred.
That said, frozen custard isn’t only a Midwest thing. Many folks, including me, remember stopping for frozen custard every time we went to the Jersey Shore, usually on the boardwalk, often swirled,
always delicious. Whether you prefer custard or ice cream, both bring their own kind of joy.
As for which is healthier? Frozen custard tends to be creamier and sometimes a bit higher in fat and calories, while ice cream often contains more air.
But let’s be honest...they both count as treats. And sometimes, a well-earned treat is just what you need!
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