Definition of Frozen custard

1. Noun. Dessert resembling ice cream but with a boiled custard base.

Exact synonyms: Soft Ice Cream
Generic synonyms: Frozen Dessert

Definition of Frozen custard

1. Noun. (US Canada) A cold dessert similar to ice cream, made with eggs in addition to cream and sugar. ¹

¹ Source:

Lexicographical Neighbors of Frozen Custard

frozen-in flow law
frozen cow juice
frozen custard (current term)
frozen custards
frozen dessert
frozen dinner
frozen dinners
frozen food
frozen foods
frozen metaphor
frozen orange juice
frozen pelvis
frozen pudding
frozen section
frozen sections
frozen shoulder

Literary usage of Frozen custard

Below you will find example usage of this term as found in modern and/or classical literature:

1. Housekeeping in Old Virginia: Containing Contributions from Two Hundred and by Marion Cabell Tyree (1879)
"Mrs. AD ICE CREAM AND frozen custard. After having tried many new and patent freezers, some of the best housekeepers have come to the conclusion that the ..."

2. Paul Richards' Book of Breads, Cakes, Pastries, Ices and Sweetmeats by Paul Richards (1907)
"Mix into the frozen custard one pint of a compote of pineapple cut in dice, ... Prepare a frozen custard same as for No. 590 (or use the French Ice Cream). ..."

3. The American Pastry Cook: A Book of Perfected Receipts for Making All Sorts by Jessup Whitehead (1894)
"Combination of rich yellow frozen custard with a pink sherbet with cocoanut and ... To serve individually place the frozen custard in champagne glasses, ..."

4. The Art of Cooking: A Series of Practical Lessons by Matilda Lees Dods, Henrietta De Condé Sherman (1880)
"Work the frozen custard into a pint and a half souffle' tin. Tie around the souffle' tin a sheet of kitchen paper in such a manner as to increase the depth ..."

5. Code of Federal Regulations: Title 21: Food and Drugs by Food and Drug Administration (FDA) Staff (2005)
"Except in the case of frozen custard, ice cream contains less than 1.4 percent ... frozen custard shall contain 1.4 percent egg yolk solids by weight of the ..."

6. Mrs. Norton's Cook-book: Selecting, Cooking, and Serving for the Home Table by Jeanette Young Norton (1917)
"French frozen custard Make a rich custard with the yolks of six eggs, ... frozen custard Dissolve two teaspoons of powdered gelatine in two cups of milk; ..."

7. A handbook of cookery by Matilda Lees Dods (1881)
"Work the frozen custard into a pint and a half souffle" tin. Tie around the souffle" tin a sheet of kitchen-paper in such a manner as to increase the depth ..."

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