Frozen Custard is made fresh, every 2-4 hours and must have a minimum requirement of 10 percent butterfat and 1.4 percent egg yolk. Generally frozen custard is produced with a low overrun percentage of around 20 percent. Traditional frozen custard stores will only serve 1-3 flavors each day – vanilla, chocolate and a rotating flavor of the day. Usually frozen custard is served slightly warming than hard scoop ice cream, around 18 degrees Fahrenheit.

Hard scoop ice cream is generally higher in butterfat and overrun (14-18 percent butterfat and about 40-80 percent overrun).

Gelato is also a lower overrun product, usually about 30 percent, but has only 2-8 percent butterfat, with most Italian gelato recipes only having 3 percent butterfat and “American” gelato flavors (i.e. cookies n’ cream) weigh in at the higher butterfat ranges.

Soft serve ice cream and frozen yogurt products generally have overrun in the range of 40-60 percent. Butterfat content typically range from 4-6 percent, but in the case of frozen yogurt and “non-fat” flavors can be 0 percent or has high as 10 percent for gourmet soft serve flavors.

To make Frozen Custard, Kool Technologies recommends using Stoelting / Ross Continuous Flow Freezers .