Ice Cream Equipment / June 21, 2018 / Catherine Moreau
Flavor tags: Do you have an establishment where you make your ice cream from scratch? Use tags to brand your hand-crafted flavors. Tags are a great way to promote monthly feature flavors, or draw attention to nuts or other high-allergy products to protect the health of your customers.
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.