Making Frozen Custard in a Soft Serve Machine?
One of the features that separate Electro Freeze machines from the competition are the ability to run high-fat custards without "buttering out". (getting flakes of butter in your finished mix) While traditional soft serve augurs are designed in a spiral shape to push the product out, it whips the ice cream while freezing. The Electro Freeze augur gently folds the mix to help eliminate buttering out. Buttering out is caused
by excessive whipping during the freezing process. Electro Freeze minimized this not only by using its folding augur design but also by controlling the machine using the temperature of the finished product rather than a "viscosity" control. (viscosity is monitored by spinning the augur and monitoring the amps or energy required, the thicker the mix, the higher amps needed). Due to using temperature control Electro Freeze machines will only turn on when cooling is needed therefore whipping the product significantly less than the competition.
What is the difference between ice cream and custard? Ice cream by definition is required to have a minimum of 10% butterfat by weight, this is done by mixing milk and cream. Custard on the other hand also needs to have that 10% butterfat, but the added requirement of 1.4% egg yolk. While the added egg yolk does increase fluffiness, less air is applied to create a dense creamy frozen treat.
Lloyds of Pennsylvania is known to make some of the highest quality custard in the industry when paired with an Electro Freeze machine, you are guaranteed to have an incredible product.
Lloyds of Pennsylvania
65 Duke St #108
Prince Frederick, MD 20678
Electro Freeze manufactures the highest quality ice cream machines on the market. Our machines inside and out have been designed for durability and product quality. Electro Freeze machines are easy to clean, maintain, and are very reliable. Those are the key ingredients to increased profitability. Unlike other machines on the market, Electro Freeze machines use temperature control instead of viscosity to regulate the finished product. To ensure a firm product it is important the freezing cylinder provides fast freeze down and quick recovery. To accomplish this we use a long barrel with a small diameter. These barrels are wrapped with refrigeration tubing and permanently bonded to the cylinder. A thermal mastic material allows Electro Freeze to maintain even heat transfer between the evaporator and cylinder. This allows us to increase the surface area of the freezing cylinder. The result is a cold, firm product that will stand up in a cone or cup.