marberthenad
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Total Posts:
509
- Joined: 2/19/2003
- Location: Washington, DC
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Making Frozen custard - basic questions
Wed, 02/9/11 6:50 PM
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Hi
I am just beginning to plan for opening a frozen custard shop. Looking for any idea of the amount of milk and/or cream needed to make one gallon of frozen custard.
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Holly Moore
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Re:Making Frozen custard - basic questions
Wed, 02/9/11 8:36 PM
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This page may help. Check the two links on the right of the web page - "Profit Stories" and "Frozen Custard?" http://www.taylor-company...t/bd_frozencustard.htm Consider having a local dairy or national supplier provide frozen custard mix as opposed to making your own.
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CCinNJ
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Total Posts:
4065
- Joined: 7/24/2008
- Location: Bayonne, NJ
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Re:Making Frozen custard - basic questions
Thu, 02/10/11 12:57 AM
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If you are making it yourself...research gelato. It has the lowest overrun (with the right machine...avoid machines that make ice cream gelato custard et all). It will provide a very similar (even better when right) texture as a frozen custard....with the lowest amount of butterfat.
<message edited by CCinNJ on Thu, 02/10/11 1:00 AM>
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marberthenad
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Total Posts:
509
- Joined: 2/19/2003
- Location: Washington, DC
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Re:Making Frozen custard - basic questions
Sun, 02/13/11 9:00 PM
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Thanks Holly Moore and CCinNJ 
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CCinNJ
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Total Posts:
4065
- Joined: 7/24/2008
- Location: Bayonne, NJ
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Re:Making Frozen custard - basic questions
Sun, 02/13/11 10:04 PM
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You're welcome.
Your gelato is gelato...but when your gelato meets the USDA requirements to be marketed as a frozen custard (10% butterfat 1.4% egg yolk solids) your gelato can also be frozen custard.
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