Commercial Frozen Custard Machines

Frozen Custard Machines: What You Need to Know

Commercial custard machines can have one, two, or three hoppers, enabling simultaneous production of multiple flavors. Designed to slowly blend product as it freezes, these machines minimize the size of ice crystals as they form to provide a thick, rich texture and indulgent flavor that attracts many customers. For locations that want to feature a frozen dessert option other than traditional soft serve or ice cream, a custard machine can add a memorable element to the menu.

Designed in a range of styles, options are available for establishments from small corner stores, bakeries, and cafes to large ice cream shops and restaurant chains. To fit in with any cooling system, multiple compressor types are available, and continuous-output machines eliminate wait times by offering an uninterrupted flow of product.

Common Questions About Custard Machines

How does a frozen custard machine work?

Most ice cream is actually a foam that uses increased milk fat, artificial stabilizers, and a large amount of whipped air to achieve a light and creamy consistency. In contrast, frozen custard has less air whipped into it from the beginning, providing a dense, velvety texture without increasing the fat content.

Ice cream can contain anywhere from 10% to 20% milk fat, while most custard contains 10% milk fat and 1.4% pasteurized egg yolks. The egg yolks act as a natural emulsifier, keeping fat content evenly distributed, stabilizing the custard, and eliminating the need to add mono and diglycerides or extra milk fat to the product. Because of this, custard often contains less fat and more protein than ice cream, despite the custard's dense, indulgent texture.

Ice cream machines are designed to whip the ice cream quickly as it freezes, incorporating air into the product for a light and fluffy finish. Ice cream can be made with as much as 100% overrun, which is the term for the air that's integrated into a product during production. This means each pint of ice cream you buy at the grocery store can be as much as 50% air. Frozen custard typically has 15% to 30% overrun, by comparison. To achieve this effect, custard ice cream machines operate a bit differently than traditional ice cream machines.

A custard machine uses a barrel and churning paddle like an ice cream or frozen yogurt machine, but it churns more slowly, limiting product aeration. Custard makers also operate at a lower temperature than ice cream machines; instead of being mixed at 22 to 24 degrees Fahrenheit and then frozen firm at 10 degrees Fahrenheit like ice cream, custard is typically mixed at about 16 to 18 degrees Fahrenheit. Ingredients are added to the machine's freezing barrel, which is enwrapped with cooling pipes. Inside, plastic churning paddles rotate to mix the product, slowly scraping away layers of frozen custard from the barrel's sides before large ice crystals can form. This ensures a smooth, creamy texture for the final product.

How do I store frozen custard?

Unlike soft serve ice cream, sherbet, and sorbet, most custard isn't dispensed directly from the custard ice cream machine. Instead, the custard is dispensed into dipping cabinets and then scooped out for serving. Because it's so much denser than other frozen desserts, custard is generally kept chilled at 18 to 24 degrees Fahrenheit instead of 10 degrees Fahrenheit like ice cream. Keeping the custard at a slightly higher temperature than ice cream preserves the product's scoopable texture and makes it easy to eat. Because it's slightly warmer and usually contains less fat than ice cream, custard doesn't coat the tongue as it's consumed, making the flavor more pronounced.

Frozen custard is best enjoyed fresh and doesn't have a very long shelf life, which is why you don't often see it in grocery store freezers. Although it can be dispensed into pints and stored for a short period of time, the custard's texture will change slightly. This means that locations selling frozen custard can't store leftover custard very long, and most custard is mixed and sold the same day.

Can you get salmonella from frozen custard?

Commercially produced frozen custard is made with pasteurized egg yolks, which are heated to 160 degrees Fahrenheit and then cooled. The pasteurization process is hot enough to kill salmonella bacteria, so you won't get salmonella from eating pasteurized custard that's been prepared and stored safely.

How much does a custard machine cost?

You can find commercial custard machines for sale in a range of price points. For a smaller countertop unit, you can expect to pay between $10,000 and $15,000, while larger floor models can cost upwards of $30,000.

Many machines also produce ice cream and other products, but most ice cream machines can't produce custard. Custard ice cream machines with adjustable temperature and speed controls enable operators to mix ice cream, sherbet, sorbet, or Italian ice, expanding possible product offerings. No matter which model you choose, purchasing this kind of machine is an investment and should be considered carefully.

What kind of custard machine should I buy?

Custard machines come in a range of styles and output capacities. One of the most important things to consider before purchasing any machine is your total volume of projected custard sales each day. For locations that plan to offer just one flavor or expect a lower volume of sales, a countertop model may be the best choice. For establishments that plan to offer multiple flavors or products or anticipate a high level of demand, a floor model could be a better fit. Some floor models feature multiple flavor hoppers and independently controlled barrels, enabling users to produce custard and ice cream, sherbet, or Italian ice at the same time from one machine. Opting for this type of machine eliminates the need to buy a separate soft serve or sorbet machine.

Another consideration is the unit's cooling system. A custard ice cream machine can come with three different cooling systems, each of which has its own benefits and drawbacks.

• Air-cooled systems use less water and don't require water line and drain connections or a cooling tower to operate. They're simple to install and operate and won't impact an establishment's utility costs as much as a water-cooled option. However, they are less efficient than water-cooled systems, and they release hot air into the machine's immediate vicinity, which can raise ambient temperatures and increase strain on the unit's compressor. An air-cooled system's performance is greatly affected by the surrounding temperature, so they're not very effective in hot or enclosed locations. If a location's air conditioning system can process the hot air output and there's sufficient ventilation, an air-cooled system is a good choice.
• Water-cooled systems may require plumbing modifications to operate, and if an establishment doesn't already have a recirculating system in place, they can raise the water bill significantly. Some municipalities have restrictions on water-cooled systems or levy surcharges for excessive water consumption, so be aware of this when considering a water-cooled option. Unlike air-cooled systems, water-cooled units don't release hot air, and they cool more efficiently and quietly. In general, a water-cooled unit will be too expensive to install and operate for smaller establishments. A water-cooled option can work well for large-scale operations where water utilities aren't very expensive, a recirculating system is available, or the machines will be installed in an area with limited air conditioning.
• Remote-cooled systems utilize separate compressors that are located at a distance from the machine, releasing heat and noise outside of the building and away from the unit. The extended coolant lines and condenser needed for remote operation are usually purchased separately and can require building modifications for installation. Additionally, maintenance issues can arise from the use of extended coolant lines. One benefit of a remote-cooled system is that if the condenser wears out, it can be replaced without removing the entire frozen custard machine or paying for expensive maintenance from a specialized custard machine technician. Another perk is that heat and noise are released away from the operation area, and some remote machines can be daisy chained together to share a single compressor. For operators who will have several machines installed in the same room, don't have a recirculating system or water tower, or whose air conditioning system can't handle extra heat output, a remote cooled system is a good solution.