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According to the USDA, ice cream or frozen custard must contain at least 10% milkfat to be labeled as such. Most self-described "gourmet" or "super premium" ice creams contain 16-18% milkfat. Because frozen custard contains eggs, a natural emulsifier, frozen custard has a naturally creamy texture without high milkfat content. High milkfat content in ice cream is an attempt to create this creamy texture in standard ice cream. Unfortunately the end result is an overall greasy texture. Many "ice creams" at the lower end of the pricing spectrum are not actually ice cream, but are "ice milks" or "light ice creams" with milkfat contents below 4%. Such "ice creams" are sold through grocery stores as well as food service establishments. For example, a large national soft serve establishment sells a product with a milkfat content of approximately 3½
%. This product cannot legally be called ice cream, and instead is referred to as soft serve. By comparison, traditional frozen custard recipes contain approximately 10% milkfat which produces a very pleasing and palatable product while avoiding the heaviness and greasiness of high milkfat content products. Thus, Goodberry’s frozen custard is a healthier alternative to higher milkfat premium ice cream.
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