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What’s the difference between ice cream and custard?

Creamy. Cool. Sweet. Satisfying. I could be describing ice cream, or I could be describing custard. The truth is, they’re both very similar, and even the most serious sweet tooth among us might have trouble telling them apart in a blind taste test. Yet, they are two distinctly different frozen dairy treats. Here’s proof: They have different ingredients Ice cream is typically made with milk, cream, sugar, vanilla or other flavorings and occasionally a pinch of salt. Custard is made with all of those ingredients plus egg yolks. Eggs help make the custard mixture thicker and the flavor smooth and rich. The FDA regulates these terms. To be considered a frozen custard, the product must have at least 1.4 percent egg yolk and 10 percent milkfat. If the egg yolk content is any lower than 1.4 percent, it immediately drops to ice cream status. They have slightly different consistencies and…

Here’s the scoop on the differences between your favorite frozen treats

Your love of ice cream might turn a little frigid if you knew the cold, hard truth. That carton you just purchased might not meet official ice cream criteria. Go ahead and take a peek at the pint inside your freezer. If it has the words “frozen dairy dessert” you’ve possibly been fooled. The reason that some packages have this alternative labeling is because the FDA regulates what products qualify as “ice cream.” In order to earn the name “ice cream,” a product must meet two criteria. First, it must contain at least 10 percent dairy milkfat. Second, it must weigh no less than 4.5 lbs. per gallon and have no more than 100 percent overrun. So, what exactly is overrun? Well, overrun refers to the amount of air pumped into the ice cream as it’s being made. The standard of about 50 percent overrun means that ice cream is made with one part…