Custard 101
What Is Frozen Custard?
Frozen custard is more than a name, it’s a standard. And Andy’s has been making it, fresh, every hour, for 40 years.
Frozen Custard Has to Earn the Name
There’s an actual FDA standard (21 CFR 135.110) about what can be called frozen custard. To use the name, a product needs at least 1.4% egg yolk by weight, on top of the same butterfat minimums as ice cream (≥10%). That egg yolk is doing a lot of heavy lifting. It’s a big reason why custard is so rich and creamy, and why it can be served warmer than a typical scoop. Curious how that stacks up against ice cream? We put the two head-to-head.
Here’s What Earns Frozen Custard Its Name
- Egg yolk solids ≥1.4% by weight, required by FDA standard
- Butterfat ≥10%, often 14–18%
- Low air (overrun) content, thanks to slow churning, makes it smooth
- Warmer serving temp. than typical ice cream, around 18–20℉
- Andy’s is made fresh, in small batches, every hour, in every store
How Andy’s Makes Frozen Custard
Andy’s has made its frozen custard the same way since 1986 — in small batches, made fresh hourly, in every store. Each location runs its own custom-built custard machines, churning just enough frozen custard to keep it in peak serving condition for the next hour. That means every bite of custard our customers enjoy is always fresh.
Have Questions?
Ready to Try It?
Reading about smooth, creamy frozen custard is one thing. Tasting it blended with your favorite toppings and flavors is another. Find your nearest Andy’s and go find out for yourself.