Very similar to ice cream but it incorporates egg yolks. If you make an ice cream at home using around 3 or more yolks the chances are you’re making frozen custard. Frozen custard made in a commercial business will only have a small amount of air added to it. This differs to ice cream that can have significant air pumped into it. Frozen custard needs to be eaten within a couple of hours of making and has a soft serve consistency.