Frozen yoghurt is made very similarly to ice cream, but it swaps the cream out for cultured dairy.
A standard cup of frozen custard contains 1.4 percent egg yolk and 15-30 percent air, which makes it thicker and smoother than ice cream.
Frozen yoghurt has many probiotics (introduced during culturing), which helps in improving digestion and is helpful particularly for lactose intolerant people.
Custard is popularly used as a dessert sauce or sometimes in combination with various fruits. Frozen Yogurt or ‘FroYo’ is another after-meal delicacy.
The lecithin in the yolk provides a natural emulsifier, generating a more creamy and richer texture, but at the cost of higher cholesterol and higher calories.
Frozen yoghurt is classified into three main categories: soft, hard or mousse. These products resemble ice cream in their physical state and they are characterised simply as having the sharp, acidic taste of yoghurt combined with the coldness of ice cream.
The egg yolk in frozen custard accounts for its thicker, smoother and low-calorie content (100g has 120 calories).