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.

Where to eat Wisconsin frozen custard in Madison

1 editor pick for Wisconsin frozen custard in Madison, ranked by editorial score. All Madison signature dishes · Wisconsin frozen custard across every city.

More places near Mickies Dairy Bar

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 64 hrIntermediate

Ingredients

  • 500ml heavy cream
  • 250ml whole milk
  • 150g sugar
  • 6 large egg yolks
  • 1 vanilla bean, split, or 2 teaspoons vanilla extract
  • Pinch of salt

Method

  1. In a saucepan, heat cream, milk, half the sugar and the vanilla bean over medium heat until steaming but not boiling. Remove from heat.
  2. Whisk egg yolks with remaining sugar and salt in a bowl until pale.
  3. Slowly pour the hot cream mixture into the yolks while whisking constantly to temper.
  4. Return mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 175F on a thermometer.
  5. Strain into a clean bowl, cover and chill at least 4 hours or overnight.
  6. Churn in an ice cream maker according to the manufacturer instructions until thick and creamy.
  7. Transfer to a container and freeze 2 hours before serving for ideal texture.

Editor tip. Best served fresh at -10F. If freezer-stored, temper 5 minutes before scooping. Vanilla bean is canonical; add fruit only after.

Common allergens: Dairy, Eggs.