Tag: Egg yolks in custard

According to the Food and Drug Administration (FDA), for a product to be legally classified as frozen custard, it must contain at least 1.4% pasteurized egg yolk solids. This key ingredient, along with farm-fresh dairy and a slow-churning process, is what Culver's frozen custard is made of, resulting in its distinctively dense and velvety texture.

While both are beloved creamy desserts, a standard vanilla ice cream can have over 10% more calories and twice the saturated fat compared to a comparable portion of custard. The key to knowing if custards are healthier than ice cream lies in understanding the ingredients, preparation, and serving size of each sweet treat.