Custard vs Ice Cream
Sweets are a sweet weakness of all, no matter whether you are a toddler or an old-aged person you can’t say no to them especially Custards and Ice creams, perfect dairy desserts. Both are stapled dessert items that easily beat the summer heat.
Nothing can beat the delicious and refreshing taste of these two cold creamy desserts, it is just unimaginable.
But these two treats are often confused by people when the custard is frozen, but there exist distinct characteristics in both that make a clear difference between Custard and Ice Cream.
Although, milk, cream, and sugar are the main basic and same three-ingredient from which these two yummy desserts i.e. Custard and Ice cream are made.
But the creamy texture of Custard is the main factor that creates a distinction point that basically comes through egg yolk and overrun activity of the Ice cream.
Custard is rich, thick, and creamy sweet that is made from milk, cream, sugar, and egg yolks. People add flavorings such as vanilla, nutmeg, etc. to give more taste to it. Egg yolks thickened the custard but egg yolk should be 1.4% in the entire weight.
Ice cream is also made from milk, cream, and sugar where milk can be condensed, evaporated, concentrated, skim, sweetened, buttermilk, etc. but milk fat should be less than 10%.
Ice cream is made by whipping all the items together that adds air, which is called an overrun.
This is restricted 4.5 lbs to the gallon so that manufacturers don’t just sell air to you in your ice-cream.
Comparison Table Between Custard and Ice Cream (in Tabular Form)
|Parameter of Comparison||Custard||Ice Cream|
|Definition||Custard is a low simmered-cooked sweet food item made up of milk, cream, and egg yolk. It can be served hot as well as cold with fruits or dry fruits.||Ice Cream is a heavily whipped sweet that is made from made up of cream, milk, sugar or sweetener with fruits or dry fruits including artificial flavors.|
|Key Ingreidents||Egg Yolk, Milk or Cream, Sugar or Honey||Sugar, Milk or Cream|
|Milk Fat||No restriction.||Less than 10%.|
|Can Be Served||Generally Cold at 18°F temperature but many like to eat it hot as well.||At 10°F of temperature.|
|Consistency||Thick Liquid.||Dense and Solid Frozen.|
|Protein Content||High, because of egg yolk.||Little, because of milk.|
|Method of Cooking||Cooked on gas on simmer gas or double-boiler.||In Ice-cream maker.|
|Artificial Flavor||No to Little, mostly custard is natural.||Artificial flavors are used in ice-creams.|
What is Custard?
Custard is a kind of dessert that is thick, rich, and creamy. The basic constituent used is milk or cream, sugar, and egg yolks. It is cooked on low-simmered flame and then cooled down before serving but many also like to have it as hot.
Egg yolk is the main ingredient in custard that is responsible for giving it a thickened and creamy nature. Protein ration in custard is also high due to egg yolk but it’s a calorie and saturated fat content is very low.
Custard is prepared by cooking the milk and cream together and then egg yolk is added slowly so that it gets mixed well without any lumps.
There is a restriction of egg yolk percentage which is 1.4% means egg yolk needs to be only 1.4% in the total content of the custard.
It has its natural flavor and people don’t add additives in that when cooked at home but yes use fresh fruits and dry-fruits in it. The dry fruits add more taste to custard.
Custard from the market does contain different flavorings such as vanilla, nutmeg, etc. to give more punch to it.
What is Ice Cream?
Ice Cream is a heavily whipped sweet that is made from made up of cream, milk, sugar or sweetener. Milk can be condensed, evaporated, concentrated, skim, sweetened, buttermilk, etc. but milk fat should be less than 10%.
Ice cream is made by whipping all the items together that adds air, which is called an overrun. There can be fruits or dry fruits with artificial flavors but nowadays ice-creams are made from all-natural ingredients without any artificial additives.
Whipping adds air in ice-cream because of which it is restricted to 4.5 lbs to the gallon so that manufacturers don’t just sell air to you in your ice-cream.
No egg yolk is used in ice-cream due to which it has less protein ration but more calories per serving.
Vanilla, chocolate, butterscotch, and strawberry are popular artificial flavors used across the globe. It is served at 10°F of temperature.
Main Differences Between Custard and Ice Cream
Everyone is born with a sweet tooth, where Custard and Ice Cream are first and favorite desserts as a choice in hot summer days. To summarize, the main difference between Custard and Ice Cream are,
- Custard is cooked and then cooled down before serving, whereas Ice Cream is a frozen dessert prepared in ice cream maker and served as is.
- Custard may or may not contain artificial additives for flavors but Ice Cream mostly contains artificial additives.
- Egg yolk is used in custard along with milk, cream, and sugar, whereas Ice Cream is made with milk, cream, and sugar with artificial flavors but no egg yolk is used.
- Custard can be served hot, whereas Ice cream always served frozen.
- Protein ratio is high in custard due to egg yolk, whereas protein ration is less in Ice Cream.
- In custard, saturated Fat and calorie content are low, whereas it is high in Ice cream.
There exist many varieties of sweets but some stand favorite of all like Custard and Ice Cream. Delicious, Creamy, and Sweet are the words that best describe both.
They come in a wide array of flavorings that can be served in cups, in shakes or on cones.
Both have intense, clean, and lasting taste that lasts for long in your mouth and their sweetness leaves flavored punch and kick. There structure and texture are smooth, fluffy, and fine that is so soft.
Custard and Ice Cream both are also considered as a mood enhancer. So no matter what one prefers to have or choose they will have a long-lasting experience of sweetness. Apart from the wonderful flavored taste, they are very nutritious as well.
Word Cloud for Difference Between Custard and Ice Cream
The following is a collection of the most used terms in this article on Custard and Ice Cream. This should help in recalling related terms as used in this article at a later stage for you.