As we approach the doggiest days of summer and the humid atmosphere sometimes feels like walking at the bottom of a hot swimming pool, it's time to look for some relief from the oppressive heat. For many people, that means a trip to your local frozen custard stand, where creamy, chilly treats await.Although ice cream and frozen custard are in the same family of dairy products, custard is much richer, thanks to higher butterfat content and the addition of egg yolks to a recipe that dictates slower churning than when making ice cream. If you've ever tried to make a custard at home or attempted to whip up a silky carbonara sauce for your pasta, you've probably discovered that both processes are like a race to not accidentally make scrambled eggs. Gently heating egg yolks while delicately beating them yields the velvety texture that makes custard so special, and integrating less air into the mixture leads to a denser end product than everyday ice cream. The result is a treat that has the b...
