Wisconsin frozen custard is a denser, richer cousin of ice cream made with extra egg yolks and slow-churned at low overrun, served in cones, cups and concretes.
Wisconsin frozen custard emerged from Coney Island beachfront stands in the 1910s, then found its Wisconsin home when Leon Schneider opened Leon's Frozen Custard in Milwaukee in 1942. Madison's frozen custard tradition runs through Culver's, the Wisconsin chain founded in nearby Sauk City in 1984, and Michael's Frozen Custard, the Madison-area chain operating on Atwood, Schroeder and Monroe. The dense low-overrun custard with high egg yolk became Wisconsin's defining dessert by the 1970s.
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