The FDA requires custard to contain at least 10% butterfat and 1.4% egg yolks. That small percentage of yolk might not sound like much, but the yolks are crucial to custard’s satiny rich body and creamier finish
Frozen custard is usually prepared fresh at the place of sale, rather than stored.
Frozen custard is also stored a few degrees warmer than a normal ice cream dipping cabinet and is usually scooped fresh so the custard maintains its silky texture. When custard is less cold, your mouth doesn’t get as frozen and you can taste the flavors better.
Frozen custard, when made in a proper continuous freezer will have an overrun of 15–30% depending on the machine manufacturer (an overrun percentage similar to gelato). Air is not pumped into the mix, nor is it added as an "ingredient" but gets into the frozen state by the agitation similar to whisking a meringue.
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After years of hard work churning frowns upside down with the FK Truck, we're looking for your help to crowdfund a new scoop shop in the heart of the Mission District in SF. We need your support to complete the last phase of construction.