Frozen custard is a cold dessert similar to ice cream, made with eggs in addition to cream and sugar. In the United States the FDA requires it to contain at least 10% milkfat and 1.4% egg yolk solids. If it has less egg yolk solids, it is considered ice cream. In the United Kingdom frozen custard is not differentiated from ices and other frozen desserts. Instead, if given a name other than ices they may be referred to as ice creams.
Most early ice cream recipes would be called frozen custard today, because of naming conventions. The modern term of frozen custard is primarily used as a method of brand differentiation and to comply with FDA requirements.
One claim traces the invention of the term frozen custard to Coney Island in 1919. However, recipes for custard based ices existed before then, especially in France.
In some areas of the United States, “frozen custard” or “custard” has become a synonym for soft serve.