What is the difference between ice cream and custard

Sure, you may pride yourself on the fact that you know chocolate milk does not come from brown cows, but how are strong is your knowledge of other dairy products? Depending on where you grew up or where you live in the world, your idea of the perfect dairy dessert may differ. The standard prevents manufacturers from, essentially, selling you air.

On that note… While both ice cream and frozen custard are made with a foundation of milk, cream, and sugar, custard should contain 1. Gelato While gelato is related to ice cream, the Italian version is usually creamier and more spreadable, because it has less air whipped into it than ice cream.

And while you may find gelato on supermarket shelves now in the U. Similar options like gelato, frozen custard and frozen yogurt also vie for every sugar-lover's attention. But can they come close to the deliciousness that is real ice cream? We talked with frozen dessert experts Jeni Britton Bauer and Bob Graeter of artisanal ice cream brand Graeter's to find out. America had its first accounted taste of ice cream in the s, according to a letter dated Ice cream rose in popularity and accessibility as technologies evolved.

But as the base of ice cream fans grew, so did the number of phonies. That's why the government standardized the dessert as part You can be better, but you can't be any less than that. The core ingredients for ice cream are milk, cream, sugar and air.

Yes, air. This fourth ingredient can make up between 30 and 50 percent of the ice cream's volume, according to the American Chemical Society. Overrun, the measurement of air volume compared to initial base volume, must be less than percent. Premium ice creams typically have 50 percent overrun or less. The higher quality the ice cream, the less air it will have — so look for weight as a quality indicator for your next ice cream fix. Ice cream is thick and creamy for a reason: It typically runs around 14 to 25 percent butterfat, according to The Food Network.

Gelato, for comparison, has 4 to 9 percent. This composition "carries more scent to your nose While ice cream is standardized by the U. Of course, real gelato — the kind with milk, cream and sugar — is just as artisanal as ice cream. This dessert also has a deep history. According to Italy Magazine , slave runners traveled more than 60 miles 97 kilometers to gather ice and snow for cooling banquet drinks.

The gelato we know and love today began in the Renaissance, when an alchemist presented the sugary treat to the court of Florence's Medici Family. It's been a staple of Italian culture — and, slowly, worldwide dessert menus — ever since. Production and freshness are two main points of distinction for this Italian dessert. It's made in the back of the shops and merchandised out of case," Graeter says.

Body is another differentiator between gelato and other frozen desserts. Homogenization gives body to ice cream. We can all agree that nothing beats an ice-cold dessert on a warm afternoon.

And while you may automatically reach for the first treat that emerges from the freezer no judgment here! Once you get up to speed on what's what, you can invest in one of the best ice-cream makers and start whipping up your own delicious easy homemade ice cream and then moving on to your PhD—making homemade ice cream sandwiches.

Learning is fun, right?! Ice cream dates back a ways—we're talking Alexander the Great—but the treat that we have come to know and love started to be produced in the U. Americans have been screaming for their ice cream ever since.

When you're in the freezer section of your grocery store, staring at a number of selections, most of them are going to be ice cream. Custard is the the younger, richer cousin of ice cream. Ice cream and custard are both made from cream or milk and sugar. They come in a wide array of flavors and can be served on cones, in cups, or as shakes. Ice cream contains at least 10 percent milkfat and less than 1.

Overrun—basically the amount of air that's beaten into ice cream or frozen custard—is another defining characteristic, and the two are prepared using different methods. Ice cream machines mix in more air for a fluffier result, and custard machines incorporate very little air for a creamier texture. Ice cream can have up to percent overrun meaning one gallon of ice-cream base makes two gallons of finished ice cream after the air is incorporated , while custard typically has around 20 percent.