Why Andy's Frozen Custard Uses Pasteurized Eggs
Food safety regulations and modern production methods are the primary reasons why Andy's Frozen Custard, like other commercial frozen custard producers, avoids using raw eggs. The raw egg risk primarily revolves around Salmonella, a bacteria that can cause serious foodborne illness. While the chance of a single egg being contaminated is low, large-scale commercial operations must eliminate this risk entirely to protect public health.
To achieve this, Andy's employs a two-step pasteurization process. First, the company purchases pre-pasteurized egg yolks. This means the egg yolks have already been heat-treated by the supplier to kill any potential bacteria before they even arrive at Andy's facilities. Second, the entire custard mix, which includes these pasteurized eggs, is heated to 178 degrees Fahrenheit as it's being prepared. This second heating step provides an additional layer of protection, ensuring the final product is safe to consume.
The Pasteurization Process at Andy's
- Sourcing: High-quality, pasteurized egg yolks are the starting point. This eliminates the initial risk associated with shell eggs.
- Mixing: The pasteurized egg yolks are combined with other premium ingredients, including cream, milk, and sugar.
- Heating: The entire mixture is heated to 178 degrees Fahrenheit. This temperature and time are specifically designed to meet or exceed food safety standards for killing harmful bacteria.
- Freezing: The custard is then quickly frozen in specialized, slow-churning machines that minimize air incorporation, resulting in its signature dense and creamy texture.
- Serving: Made fresh in-house, the custard is served immediately to ensure peak quality.
Frozen Custard vs. Ice Cream: The Egg Factor
The presence of egg yolk is one of the key differences that legally define frozen custard. The U.S. Food and Drug Administration (FDA) requires that a product labeled "frozen custard" must contain at least 1.4% pasteurized egg yolk solids. This requirement ensures the product's rich flavor and smooth texture while standardizing the category. Traditional ice cream does not have this same egg yolk requirement. While some premium ice creams may add eggs, it's not a necessity, and they are typically added as a stabilizer.
| Feature | Frozen Custard | Traditional Ice Cream |
|---|---|---|
| Egg Yolk Content | Required (Min. 1.4% pasteurized egg yolk solids per FDA). | Optional (Primarily for texture/flavor, not legally required). |
| Production Method | Slow-churned with minimal air incorporation. | Higher-speed churning that incorporates more air. |
| Texture & Density | Denser, smoother, and richer consistency due to low air content. | Lighter and fluffier texture due to higher air content. |
| Serving Temperature | Served at a slightly warmer temperature than ice cream. | Served colder to maintain its frozen state. |
| Heat Treatment | All ingredients, including pasteurized eggs, undergo heating during the pasteurization process. | Most commercial brands use pasteurized eggs and dairy, but it’s the legal requirement for custard that is unique. |
The History and Safety of Frozen Custard Production
Frozen custard has a long history rooted in food innovation and safety. Its origins trace back to Coney Island in 1919, where vendors discovered that adding egg yolks created a richer, smoother product that stayed frozen longer. As the dessert gained popularity, especially in the Midwest, food safety standards evolved to protect consumers from the risks associated with raw eggs, particularly for vulnerable populations. Today, the use of pasteurized egg products in a commercially controlled environment is standard industry practice, ensuring that the delicious, creamy texture is achieved without any health risk. Consumers can enjoy commercially produced frozen custard without worry, confident that brands like Andy's have taken all necessary precautions.
Can Homemade Frozen Custard Be Safe?
For those making frozen custard at home, ensuring safety is just as important. The key is to avoid using raw shell eggs directly in an unheated base. Home cooks should either use a recipe that incorporates a thoroughly cooked custard base or opt for pasteurized egg products, which are widely available. Heating the custard base to 160°F or higher is necessary to eliminate Salmonella. The FDA also cautions against tasting uncooked custard or batter mixtures that contain raw eggs. For the most straightforward approach, commercially produced products like Andy's offer a guaranteed safe and consistently delicious product.
The Importance of Transparency
Andy's Frozen Custard maintains transparency about its ingredients and food safety practices, providing nutritional and allergen information directly on its website. By clearly stating that they use pre-pasteurized eggs and then pasteurize the entire mix at a high temperature, the company builds customer trust and directly addresses potential concerns about raw eggs. This level of transparency is essential in the food industry, especially for products where ingredient lists might be questioned by consumers mindful of food safety.
Conclusion: No Raw Eggs in Andy's Custard
In summary, the answer to "Is Andy's custard made with raw eggs?" is a definitive no. The rich and creamy frozen custard from Andy's is created using a rigorous two-step pasteurization process that ensures it is safe to eat. By sourcing pre-pasteurized egg yolks and then heating the entire custard mix to a specific temperature, the company eliminates any risk of foodborne illness associated with raw eggs. This practice aligns with industry best standards and legal requirements for producing frozen custard, offering customers a delicious treat they can enjoy with confidence.
Visit Andy's Frozen Custard for more allergen information
The Andy's Custard Safety Assurance
- Double-Pasteurization: Andy's uses pre-pasteurized eggs and then heats the entire custard mix again to ensure safety.
- Guaranteed Quality: The frozen custard is made fresh hourly and served immediately for peak freshness.
- No Raw Eggs: The production process eliminates the risk of Salmonella or other bacteria from raw eggs.
- Full Transparency: The company provides clear information on ingredients and processes to address customer concerns.
- Meets Industry Standards: Their methods exceed FDA requirements for producing frozen custard.
