Whoever invented soft serve deserves a medal! This cloud-like treat practically danced onto my tongue, dissolving instantly ...

Strolling along the bustling boardwalk of Seaside Heights, Wildwood, or Point Pleasant, there’s a sight—and taste—that defines the Jersey Shore summer. Kohr’s ...

Like ice cream, the FDA says frozen custard must contain 10% milk fat, but it also has to be made with at least 1.4% egg yolk. Some ice creams also contain eggs, but it's not a requirement.

When ready to churn, set up your ice cream machine according to the manufacturer’s instructions, turn it on and pour in the chilled custard. Churn until the ice cream is thickened, 10 to 15 ...

They can be one and the same, and then again, not. Most ice cream made in this country is of two types depending upon the ingredients. One is sometimes referred to as Philadelphia-style, made with ...

King cake ice cream has become huge across New Orleans. Every local ice cream and gelato shop seems to offer a king cake flavor, and it's evident in supermarkets, too.

Mark your calendars and tell your sweet tooth. Independent ice cream and custard stands sprinkled around the Alle-Kiski Valley are prepping for their upcoming sweet season — with opening dates set.

For more than 150 years, Graeter’s Ice Cream in Cincinnati, Ohio, has been churning French pot ice cream. It’s the only place in the world that uses a French Pot Freezer that creates custard ...

According to the Food and Drug Administration, the major difference between frozen custard and ice cream is that — while both contain at least 10 percent milkfat — custard also contains 1.4 ...