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Frozen Custard is a premium gourmet ice cream product. Custard first originated on Coney Island, New York, in about 1919, as a carnival treat around the turn-of-the-century. It quickly grew to become the rage of the east coast and soon could be found in Atlantic City and other East Coast resort communities. Many travelers had a chance to taste the new sensation and it quickly spread to the Midwest. By 1932, the Kirkhoff family of Lafayette, Indiana had discovered custard ice cream and opened their first stand. This store, which is still in operation, is considered the oldest continuously operating custard stand in the U. S.
Perhaps Wisconsin's best kept and tastiest secret is it’s Frozen Custard. Frozen Custard has become so popular that Milwaukee sells more Frozen Custard than anywhere else in the United States and has become known as the "Custard Capital of the World." The enjoyment of Frozen Custard was taken by "Snowbirds" to winter resort havens. The result, shops had to satisfy these customers and the popularity of Frozen Custard has long since spread into other regions of the country as well.
When asked the question “what is frozen custard?” one will get many different answers. Some typical responses are, "Is that the stuff inside donuts?" or "Is it pudding?" But usually the response is: "I have no idea!"
To be considered Custard, ice cream must be at least 10% butterfat. What makes frozen custard unique is that by law it must contain 1.4% by weight of egg yolk, have a low overrun (amount of air put into the product) of around 20%, and be frozen and served fresh daily. During the manufacturing of ice cream, product volume is significantly increased by adding up to as much as 60-70% air. The volume of air and the size of ice crystals can result in a coarse texture. Frozen Custard with its low percentage of overrun produces very small ice crystals and a silky smooth texture.
Typically, Frozen Custard is made daily and served at 18-19 degrees Fahrenheit. Traditional ice cream is made at 22-24 degrees Fahrenheit, flash frozen to minus 20-25 degrees Fahrenheit, and stored at minus15-20 degrees Fahrenheit. Scooping and serving temperature for ice cream is 5 to 8 degrees Fahrenheit.
The first Frozen Custard machine, known as the iron lung, has seen some refinements through the years. Up through the mid 1930’s, most custard was frozen in machines using rock salt as a refrigerant. Not until the late 1930’s did efficient machines with mechanical refrigeration come into existence.
Today’s modern machines are known for their quality product, efficiency, ease of use, low noise, and high production rates. The machines are designed to give the user maximum capacity in various size machines using environmentally friendly refrigerants and produce a velvety smooth texture and rich flavor.
A basic frozen custard mix can be made and served in a variety of flavors to satisfy just about any flavor preferences. Once you’ve tried Frozen Custard, the excellent taste will bring you back for more!
At Kegg’s Candies, our frozen custard is made throughout the day in plain site right in our retail store, so you can be sure it’s always fresh and tastes its best. As with all our products, our frozen custard and Italian ice is made with only premium ingredients and time tested, traditional recipes. Its taste is silky smooth and delicious! Come by our store and see for yourself.