New Varieties of a Frozen Classic

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What do you get when you take ice cream and add egg yolk? Thick, delicious frozen custard.

The U.S. Food and Drug Administration requires frozen custard contain at least 1.4 percent egg yolk solid by weight. The egg yolk creates a dessert that is thicker and often creamier than ice cream, and that difference creates a new experience that many people love, says Scott Redler, Chief Operating Officer of Freddy’s Frozen Custard & Steakburgers, which is based out of Wichita Kansas and has restaurants throughout Oklahoma.

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