What IS Frozen Custard, Anyway?

Frozen custard is a quintessential Midwestern food. Whether you’re checking out the flavor of the day at Kopp’s or exchanging your kids’ coupon for a free scoop at Culver’s, no hot August night is complete without a cone or a cup. However, if you’re not from the Midwest, you might not know about frozen custard.

(Wondering about the best dessert from YOUR state? Find out here.)

What Is Frozen Custard?

You might be familiar with normal custard. The blend of milk or cream with egg yolk and sugar is often used in tortes and pies. Frozen custard is pretty similar, but with more sugar and, of course, frozen. In addition to the Culver’s franchise, towns in the Midwest boast plenty of mom-and-pop custard shops.

Like ice cream, custard comes in many flavors beyond vanilla. Wisconsin-based Kopp’s Frozen Custard is credited with starting the Flavor of the Day trend, offering a wide array of scoops from Grasshopper Fudge to Chocolate Caramel Crackle and Wedding Cake.

Frozen Custard vs. Ice Cream

If you’ve ever tried a scoop of frozen custard, you can taste the difference. Its thick and creamy texture feels richer and, well, creamier than ice cream. This difference comes down to the addition of egg yolks—the not-so-secret ingredient that takes this dessert to the next level. If you want to try making some yourself, find our frozen custard recipe here.

(What about gelato? It has nothing to do with egg—it’s basically ice cream with less air whipped in!)

Where Did Frozen Custard Come From?

Interestingly enough, frozen custard actually comes from Coney Island, New York. Back in 1919, the Kohr brothers began adding egg yolks to their desserts to slow them from melting in the hot summer sun. People loved the creamier product—and thus, frozen custard was born!

Frozen custard never caught on in New York the way it did in the Midwest, though. By 1933, the World’s Fair in Chicago introduced the treat to the nation, and with their robust dairy industry and steady supply of ice, Wisconsin was quick to jump on board. When Prohibition started, many taverns started selling custard instead of alcohol to stay in business—and soon enough, frozen custard made its way into Wisconsinites’ hearts.

Today, Milwaukee is regarded as the unofficial custard capital of the world, but you can find frozen custard all across the Midwest.

You Know You’re From the Midwest If You’ve Tried All These Foods

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Taste of Home

Midwestern Meat PiesWhen I moved to the Midwest in 1966, I discovered many ethnic foods that I had never heard of before. One of my friends introduced me to this recipe, similar to sandwiches from Nebraska's widely known Runza restaurant chain, and it quickly became a favored dish in my home. —Dolly Croghan, Mead, Nebraska

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Chicago-Style Deep-Dish PizzaMy husband and I tried to duplicate the deep-dish pizza recipe from a popular restaurant, and I think our Chicago-style deep-dish pizza turned out even better. The secret is baking it in a cast-iron skillet! —Lynn Hamilton, Naperville, Illinois

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Toasted Ravioli PuffsI call toasted ravioli a fan favorite because it disappears faster than I can make it. With just five ingredients, this is how you start the party. —Kathy Morgan, Temecula, California

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Grilled Beer Brats with KrautI made this for my son’s 21st birthday bonfire, which included a dozen buddies. The kraut topping flavors are fabulous. —Keeley Weber, Sterling Heights, Michigan

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Raspberry Custard KuchenBack where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, Washington

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Kansas City-Style RibsOur family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle. —Linda Schend, Kenosha, Wisconsin

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State Fair SubsMy college roommate and I first ate these meaty sandwiches at the Iowa State Fair. After a little experimenting, we re-created the recipe. We ate the subs often because they were fast to fix between classes and didn't break our next-to-nothing grocery budget. —Christi Ross, Mill Creek, Oklahoma

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Michigan Cherry PieThis tart Michigan cherry pie is delicious with the streusel topping but even better crowned with a scoop of vanilla ice cream. —Diane Selich, Vassar, Michigan

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Old-Fashioned Coney Hot Dog SauceCamping and hot dogs go hand in hand. Roast some up over the fire, then top with this irresistible one-pot sauce. —Loriann Cargill Bustos, Phoenix, Arizona

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Homemade Polish PierogiMy mother made many dozens of these and measured ingredients using the palm of her hand. We've passed the recipe down over the years as the family has grown. —Veronica Weinkauf, South Bend, Indiana

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Herbed Grilled Corn on the CobI'd never had grilled corn until last summer when my sister-in-law served it for us. What a treat! So simple, yet delicious, grilled corn is now a must on my summer menu. —Angela Leinenbach, Mechanicsville, Virginia

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Sugar Cream PieI absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana

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Walking TacosThese Walking Tacos are perfect for an on-the-go dinner, a campfire meal or an easy game-night supper. The ingredients go right into the chip bags! —Beverly Matthews, Richland, Washington

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Sauerkraut Hot DishWe often serve this hearty dish at family gatherings, and the men especially seem to enjoy it. My sister gave me the recipe about 15 years ago. It’s been a favorite ever since. The unusual blend of ingredients is a pleasant surprise. —Nedra Parker, Dunbar, Wisconsin

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Healthy Cincinnati-Style ChiliMy husband had this type of chili when visiting a friend in Ohio and was thrilled when I made it at home. Serving it with spaghetti, cheese, onions and beans makes it what Cincinnatians call five-way. —Tari Ambler, Shorewood, Illinois

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Chicago-Style Hot GiardinieraI've been living in Chicago for the last 12 years and have grown to love the spicy giardiniera served at restaurants. So I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! —Andrea Quiroz, Chicago, Illinois

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Old-Time Custard Ice CreamI think my most memorable summertime dessert for get-togethers has always been homemade ice cream. This recipe is so rich and creamy and is the perfect splurge on a hot summer afternoon. —Martha Self, Montgomery, Texas

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Taste of Home

Midwest MaryIn the Midwest, Bloody Marys garnished with meats, cheeses and veggies are works of art. My beverage has skewers of bratwurst, cheese curds and dill pickles. —Kathryn Conrad, Milwaukee, Wisconsin

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Chocolaty ChipsMy two little guys can't get enough of this sweet and salty snack that uses just three ingredients and is ready to eat in 15 minutes. The boys like to drizzle on the melted chocolate. Sometimes we replace the potato chips with apple slices. —Jami Geittmann, Greendale, Wisconsin

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Breaded Pork TenderloinMeat is a hard sell with my teenage daughter unless I make it look like a restaurant dish. Drizzle ranch dressing or barbecue sauce on top and it's a home run. —Donna Carney, New Lexington, Ohio

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Deep-Fried Cheese BitesThese beer-battered cheese curds are the ultimate in delicious comfort food. Some folks like to serve them with ranch dressing, ketchup or barbecue sauce for dipping. —Katie Rose, Pewaukee, Wisconsin

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Stovetop GoulashI created this recipe after trying goulash at a local restaurant. The blend of spices gives it fabulous flavor, and it’s so easy to make on a weeknight! —Karen Schelert, Portland, Oregon

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Taste of Home

Knoephla SoupWhile I was growing up, my mom would make this traditional German soup. It tasted so good on chilly fall days. Knoephla (pronounce nip-fla) Soup is still a warm and comforting meal for my family. —Lorraine Meyers, Willow City, North Dakota

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Stuffed Iowa ChopsHere's a hearty dish for big appetites. The corn and apples make a tasty stuffing for the chops. —Judith Smith, Des Moines, Iowa

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Taste of Home

Classic Swedish MeatballsI'm a "Svenska flicka" (Swedish girl) from northwest Iowa, where many Swedes settled at the turn of the century. This recipe was given to me by a Swedish friend. It's obviously a 20th century version of a 19th century favorite, since back then they didn't have bouillon cubes or evaporated milk! I think you'll agree that these modern-day "Kottbullar" are very tasty. —Emily Gould, Hawarden, Iowa

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State Fair Cream PuffsThe Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. —Ruth Jungbluth, Dodgeville, Wisconsin

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Kentucky Butter CakeI found this Kentucky butter cake recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan Gertz, Palmetto, Florida

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Freezer Sweet CornPeople ask me how to freeze corn on the cob because my frozen corn tastes as good as fresh! This way it stays crisp-tender and now I can have "fresh" corn any time of the year. —Judy Oudekerk, St. Michael, Minnesota

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Taste of Home

BuckeyesThese chocolate peanut butter balls (no bake!) are always popular at my church's annual Christmas fundraiser. They resemble chestnuts or buckeyes—hence the name. —Merry Kay Opitz, Elkhorn, Wisconsin

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