How is Frozen Custard Different From Other Ice Creams?

Frozen Custard was introduced at the 1933 World's Fair in Chicago and quickly spread to towns throughout the Midwestern United States and the East Coast. Today, frozen custard can be found nationwide, but what is Frozen Custard and how does it differ from other forms of ice cream that we know and love?

Frozen Custard is made fresh, every 2-4 hours and must have a minimum requirement of 10 percent butterfat and 1.4 percent egg yolk. Generally frozen custard is produced with a low overrun percentage of around 20 percent. Traditional frozen custard stores will only serve 1-3 flavors each day - vanilla, chocolate and a rotating flavor of the day. Usually frozen custard is served slightly warming than hard scoop ice cream, around 18 degrees Fahrenheit.

Hard scoop ice cream is generally higher in butterfat and overrun (14-18 percent butterfat and about 40-80 percent overrun).

Gelato is also a lower overrun product, usually about 30 percent, but has only 2-8 percent butterfat, with most Italian gelato recipes only having 3 percent butterfat and "American" gelato flavors (i.e. cookies n' cream) weigh in at the higher butterfat ranges.

Soft serve ice cream and frozen yogurt products generally have overrun in the range of 40-60 percent. Butterfat content typically range from 4-6 percent, but in the case of frozen yogurt and "non-fat" flavors can be 0 percent or has high as 10 percent for gourmet soft serve flavors.

To make Frozen Custard, Kool Technologies recommends using Stoelting / Ross Continuous Flow Freezers.

Original Article: How is Frozen Custard Different from Other Ice Creams?

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Frozen Peach Dessert Surprise Recipe

This is a great recipe for ice cream lovers; it will be a good recipe for the first batch of fresh peaches. It is also a good recipe for the family get together, or just a lazy hot summer afternoon. I am a peach fan, and when I have a recipe that calls for the fresh juicy peach, you will see it on this website! I hope that you enjoy this wonderful peach recipe.

Frozen Summer Peach Ice Cream Surprise Recipe:

1 ½ Cups of crushed/crumbs vanilla wafers, divided

2 ½ Cups sliced fresh peaches, or frozen peaches if they are out of season. Fresh peaches work the very best!

½ Cup sugar

1 Tablespoons of fresh lemon juice

½ Tablespoon of a really good vanilla bean paste

1 Cup of softened Blue Bell Home-made Vanilla ice-cream if it is available, if not use a very good store brand in your area. If you have your own ice cream make you can make your own vanilla ice cream and use it if you prefer. This is an easy to make recipe, so we are using a store bought ice cream.

First you will spread half of the vanilla wafer crumbs in the bottom of an 8 or 9 inch baking dish. In a food processor or a blender you will add the peaches, sugar, lemon juice and the vanilla bean paste. You will run the blender or food processor for about a minute. You will stop the blender at least once to scrape down the sides to make sure you get all of the peaches and sugar blended until it is a smooth texture. You will then pour the peach and sugar mixture into a large bowl, and gently fold in ice-cream. You will then pour over crust and sprinkle any remaining cookie crumbs on top of the peach dessert. You will then cover with plastic wrap and freeze for about eight hours until good and frozen. When you are ready to serve this peach dessert you will then remove it from the freezer and let it sit at room temperature for at least 15 minutes before serving. You should be able to get about 8 servings from this dessert, and there should be eight happy people after trying this easy to make peach dessert.

El por Nardon assembly - Perugia 'nton congelatore (Umbria applesauce frozen)

tinyurl.com Vota el Por Nardon production tra i nuovi talenti Rai! Ma poi Ray Gelato che fine ha fatto?



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