I compared ice cream, soft serve, frozen yogurt, and frozen custard to see how different they actually are
September 19, 20240
Andy’s is a big chain in the Midwest.
Meredith Schneider
Like ice cream, the FDA says frozen custard must contain 10% milk fat, but it also has to be made with at least 1.4% egg yolk.
Some ice creams also contain eggs, but it’s not a requirement.
The egg yolks help the dessert stay frozen longer, which allows it to be served at a warmer temperature.
Andy’s is a Midwest staple I grew up going to that churns out fresh custard on-site.
My small, 4-ounce cup of vanilla cost $3.94, or $0.98 an ounce.
This was the smoothest dessert by far.
Ice cream came out on top in this taste test.
Meredith Schneider
Although I love a thick, creamy cup of custard, the regular ice cream was the most decadent and filling of the four.
There’s also something to say about a dessert that can be saved for later — after melting and refreezing my scoop from Cold Stone, the flavor and texture remained intact.
All of these treats have their time and place and are good in their own right, but sometimes, a classic is a classic for a reason.
