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.

Where to eat Wisconsin frozen custard in Milwaukee

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

  • Kopp's Frozen Custard

    Order A Jumbo cheeseburger and a small of the flavour of the day with a chocolate cone.

    Kopp's Frozen Custard on North Port Washington Road, founded by Elsa Kopp in 1950, serves jumbo cheeseburgers and a daily-changing custard flavour today.

    DetailsDirections

  • Leon's Frozen Custard

    Try Frozen custard cone

    Leon's Frozen Custard on South 27th Street has served Milwaukee frozen custard since Leon Schneider opened in 1942, with chocolate, vanilla and butter pecan.

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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. Custard is best served fresh from the machine at -10F; if storing in the freezer, let it temper for 5 to 10 minutes before scooping. Vanilla bean is canonical; add fresh fruit or chocolate syrup only after.

Common allergens: Dairy, Eggs.