Frozen Dreams: The Differences Between Ice Cream, Frozen

Custard, and Gelato

By John Kodosky, family owner of The Meadows Original Frozen Custard of Helotes

When it comes to frozen desserts, the choices seem endless. Ice cream, frozen custard, and gelato

each have their own unique characteristics, and understanding these differences can elevate your

appreciation for these creamy delights. Knowing what you’re getting can help to satisfy a

craving and set an expectation of flavor profiles.

Ice Cream: The Classic Crowd-Pleaser

Ice cream is the quintessential frozen treat that has been a staple in households and parlors for

what feels like millennia. According to the U.S. Food and Drug Administration (FDA), ice cream

must contain at least 10% milkfat and less than 1.4% egg yolk solids by weight. Its signature

creamy texture comes from the incorporation of air during the churning process, often called

overrun, which makes it lighter and fluffier. Ice cream typically contains 50% overrun (air) when

served.

Ice cream is typically served at a colder temperature than gelato or frozen custard, typically

around 0 degrees F, resulting in a firmer texture. Flavors range from the classic vanilla and

chocolate to innovative combinations that are dreamed up by young and old alike.

Frozen Custard: Rich and Velvety

Frozen custard shares similarities with ice cream but has a distinct difference: the addition of egg

yolks. By FDA standards, frozen custard must contain at least 1.4% egg yolk solids, giving it a

denser, silkier texture. The churning process incorporates less air compared to ice cream, making

it creamier and more indulgent. While ice cream is at 50% overrun (air), frozen custard is

churned very slowly in specialized machines allowing the mixture to freeze gently with an

overrun of around 10-15%.

Frozen custard is typically made fresh and served at a slightly warmer temperature, typically

15-20 degrees F, which enhances its smooth texture and rich flavor. Popular mostly in the

northeast and midwest, frozen custard is often served in sundaes, shakes, and topped with

everything imaginable.

Frozen custard is typically not available in grocery stores. Since there is so little overrun once

placed in a storage freezer at 0 degrees F, it becomes very firm and difficult to scoop. As the

delicious treat thaws after a few minutes, it can be enjoyed similar to ice cream. Unfortunately,

many of us are not very patient!

Gelato: The Italian Art Form

Gelato, which translates to “ice cream” in Italian, is a luxurious frozen dessert that stands apart in

its own right. Gelato typically has a lower milkfat content (around 4-9%) compared to ice cream,

and it’s churned at a slower speed, incorporating even less air resulting in a roughly 30%

overrun. The result is a dense, creamy consistency that’s packed with flavor.

One of the hallmarks of gelato is its temperature. It’s served at around 10-20 degrees F, slightly

warmer than ice cream and closer to frozen custard, allowing its flavors to shine through more

intensely. Traditional gelato flavors like pistachio, stracciatella, and hazelnut offer a taste of Italy,

while modern interpretations bring new twists to this timeless treat.

Which One Should You Choose?

The choice between ice cream, frozen custard, and gelato ultimately depends on your personal

preferences and the occasion. Ice cream offers versatility and a familiar comfort, while frozen

custard is served fresh and has a rich texture that is perfect for those who crave decadence.

Gelato, with its intense flavors and dense texture, is ideal for a more refined dessert experience.

No matter which you choose, each of these frozen dreams brings its own unique magic to the

table. So next time you’re faced with the delightful dilemma of picking a frozen treat, savor the

nuances that make each one special.