An ice cream this good shouldn't be confined to burger joints and custard shops.
An ice cream this good shouldn't be confined to burger joints and custard shops—but can home cooks make it without any special equipment? As it turns out, yes, and here's a secret:Frozen Custard vs. Ice Cream
In cookbooks, the terms"ice cream" and"frozen custard" are often used interchangeably because most home ice cream recipes these days call for egg yolks, and it only takes two to three yolks per pint to reach that 1.4% benchmark. So as far as the FDA is concerned, the ice cream you're making at home probably qualifies as frozen custard, assuming you're using eggs.But the custard you'll find at Kopp's and Shake Shack isn't just extra-eggy ice cream.
This video shows a continuous freezer in action, though it's used in this case to make hard ice cream, not fresh frozen custard. As for the '70s porn soundtrack...I have no clue.Custard is different from ice cream in three ways: 1) an eggier recipe, 2) a soft serve consistency, and 3) a dense, rich texture with less air than ice cream. We can make eggy ice cream easily enough and the soft serve part isn't much of a problem.
Also, pound for pound, corn syrup is less sweet than table sugar. Swapping out some sugar for corn syrup and reducing my recipe's salt content should give me the mellower, more dairy-forward flavor I was looking for.
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