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Why Does Frozen Custard Taste So Good?

Frozen custard recipes date back to the early 1900s but it wasn't until the 1920s that commercial frozen custard machines were invented. It is said that the 1933 World's Fair in Chicago popularized frozen custard and by 1940 frozen custard stands were located all over the East and Midwest of the United States.

Frozen custard is still created with the same pure ingredients as a century ago; cream, eggs, and sugar. But there are three reasons why frozen custard is thicker, smoother, and creamier than ice cream:

1) Frozen custard uses a higher butterfat content
2) Making frozen custard is a slower labor-intensive process that is careful to minimize the amount of air blended into the mix, referred to as "overrun," and finally,
3) The typical serving temperature of frozen custard is 26 degrees, that's 10 degrees warmer than ice cream.