Frozen custard is richer and denser than ice cream. While both must contain at least 10 percent milk fat, federal regulations also require that frozen custard contain a minimum of 1.4 percent egg yolk solids. What's more, standard custard-making practice entails a lower overrun, the amount of air churned into the product. As a result, frozen custard can be served at a temperature about ten degrees (Fahrenheit) warmer than ice cream, without going all runny; it doesn't need to numb your tastebuds or threaten the dreaded ice cream headache.
That's a long way of saying that frozen custard is tempting even in Wisconsin-like weather. Shown: chocolate-peppermint (5 oz., $4.75).
5 Oz. Factory
24 West 8th St. (Macdougal St.-Fifth Ave.), Manhattan