Ice Cream Equipment / June 21, 2018 / Halle Cowart
Custard, ice cream and custard are only differentiated in the commercial world by the addition of egg yolk for a smoother, thicker texture. Only 1.4% of egg yolk by weight legally needs to be added for a genuine custard, but many vendors add more than the legal requirement. Lecithin in the egg yolk is what gives custard their richer, creamier textures! If you choose to add more air to the mixture (also known as overrun), the resulting texture is more like a mousse and can be used in different gourmet desserts. Because of its susceptibility to defrosting due to its more sensitive makeup, custards are not able to be mass-produced and sold in grocers, making it a desired option at restaurants.
Differentiate your frozen yogurt business. Even if there are no other soft-serve yogurt businesses in town, you need a selling angle to get customers in the door-otherwise they can just go to the supermarket and get frozen yogurt. For example, you can sell organic, vegan or gluten-free frozen yogurt, or offer toppings and mix-ins that are out of the ordinary.