Ice Cream Equipment / June 21, 2018 / Catherine Moreau
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.
You put the bowl in the ice cream maker, set the little plastic mixing arm into place, pour the ice cream mix in the bowl, and turn on the unit for 20 to 30 minutes. That's about all there is to it. The top of the unit is open to allow for the addition of goodies like nuts and chocolate chips without interrupting the freezing cycle. The only thing that the unit's small motor does is turn the bowl so that the cream mixture is churned during the freezing process. The churning incorporates air into the mixture and ensures a creamy result.