Milwaukee-Style Frozen Custard

Frozen custard is Milwaukee's proudest contribution to American dessert culture, churned since the 1930s at famous stands like Leon's and Kopp's. Richer than ice cream thanks to egg yolks and a slower churn speed that produces a dense, ultra-creamy texture, it's served fresh and soft straight from the machine.

Serves: 6

Ingredients

• 480ml (2 cups) heavy cream
• 240ml (1 cup) whole milk
• 150g (3/4 cup) granulated sugar
• 5 large egg yolks
• 1 tbsp (15ml) pure vanilla extract
• 1/4 tsp fine sea salt
• Pinch of xanthan gum (optional, for extra smoothness)

Instructions

1. Whisk egg yolks and sugar in a medium bowl until pale and thick, about 2 minutes.
2. Heat cream and milk in a heavy saucepan over medium heat until steaming, 4-5 minutes. Do not boil.
3. Slowly ladle the hot cream into the yolk mixture, whisking constantly to temper the eggs. Pour all back into the saucepan.
4. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon and registers 77°C (170°F) on an instant-read thermometer, about 8-10 minutes.
5. Strain through a fine-mesh sieve into a clean bowl. Stir in vanilla and salt.
6. Chill over an ice bath until cold, then refrigerate at least 4 hours or overnight.
7. Churn in an ice cream maker on the lowest speed setting for 20-25 minutes — slower churning equals less air and denser custard.
8. Serve immediately as soft-serve, or transfer to a shallow container and freeze 30-45 minutes for a slightly firmer texture. Best consumed within 24 hours.

Cook's Notes: The low-speed churn is the secret — frozen custard has a lower overrun (less air) than commercial ice cream. If your machine has only one speed, simply reduce churning time by 5 minutes. Top with hot fudge, caramel, or fresh-crushed strawberries in true Milwaukee fashion.