Frozen custard is a cold dessert similar to ice cream, made with eggs in addition to cream and sugar. It typically contains 10% butterfat and 1.4% egg yolk. One claim traces its invention to Coney Island in 1919 ^[1]

In some areas on the East Coast, “frozen custard” or “custard” has become used as a synonym for soft serve by people born since the early 1950’s.

Creation

Using a process called overrun, air is blended into the mixture of ingredients until its volume increases by approximately 20%. By comparison, ice cream may have an overrun as large as 100%, meaning half of the final product is composed of air. The high percentage of butterfat and egg yolk gives frozen custard a thick, creamy texture and a smoother, softer consistency than ice cream. Frozen custard is most often served at –8°C (18°F), warmer than the –12°C (10°F) at which ice cream is served.

Another difference between frozen custard and ice cream is the way the custard is frozen. The mix enters a refrigerated tube and, as it freezes, blades scrape the product cream off the barrel walls. The now frozen custard is discharged directly into containers from which it can be served. The speed with which the product leaves the barrel minimizes the amount of air in the product but more importantly ensures that the ice crystals formed are very small.

Frozen custard is usually prepared fresh at the place of sale, rather than stored; however, it is occasionally available in supermarkets or by mail order.

The last 2 weeks we have seen 3, 5 star reviews:

Jim T. – Portland

Five -star frozen custard – who knew?!

There is NOTHING to draw you in to this quirky little place.  (Hell, it took me almost a year to venture inside.)  However, the creamy rich goodness of their custard makes you realize that there are many things in this world worth putting in your mouth – languish in Tart’s custard as it sensually sachets across your tongue and teasingly trickles down your throat.

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Thanks Jim!

Dan H. – Portland

I love custard.  Let me say that again.  I LOVE custard.  When I heard this place opened and bought their custard machine from Coney Island, NY, I nearly………well, you don’t want to know what I nearly did.

I grew up on the east coast and used to frequent a custard place called Kohr’s back on the Jersey shore.  Aside from the fact that the Atlantic Ocean isn’t outside Tart’s front door, the custard here reminds me of those experiences.

I love getting the chocolate/vanilla swirl cone.  I’m pretty easy to please.  It is so light, creamy and silky and no other words can describe how good it is.

Now is the perfect time to experience the wonderfulness that is Tart.  The sun is out, it is warm and the custard is cold.  Go get some.

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Thanks Dan!

Ezra F. – Davis, CA

So good.  It’s hard to find any custard on the left coast, let alone frozen custard as good as at Tart.  The owner was really nice and let us stick around after closing and talked to us about the Clover coffee maker, then comped us three free coffees!  Great place!

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Thanks Ezra!

Thanks again everyone that has come in and tried our desserts. Next week we will be open at 8am for free Stumptown Brewed Clover Coffee to launch our morning hours that will last through the summer.

✌