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.

Wisconsin frozen custard emerged from Coney Island and Atlantic City beachfront stands in the 1910s, but found its home in Milwaukee when Leon Schneider opened Leon's Frozen Custard on South 27th Street in 1942 and Elsa Kopp opened Kopp's in 1950 in Glendale. Both used continuous-churn machines that produce custard at very low overrun, making it denser than ice cream; the high egg-yolk content makes it richer. Milwaukee now has more frozen custard stands per capita than any US city.

2 editor picks for Wisconsin frozen custard in Milwaukee, ranked by editorial score. All Milwaukee signature dishes · Wisconsin frozen custard across every city.