Frozen Custard

Name: Frozen Custard
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: United States
Ingredients: 2 cups (480 ml) heavy cream; 1 cup (240 ml) whole milk; 3/4 cup (150 g) granulated sugar, divided; 6 large egg yolks; 1/4 tsp fine sea salt; 1 1/2 tsp vanilla extract

Frozen custard Say it: FROH-zuhn KUSS-turd

By the Passport Plate editors. Published November 2, 2026.

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Frozen custard is Wisconsin's beloved take on ice cream, served at roadside stands and supper clubs year-round. Unlike standard ice cream, it is enriched with egg yolks, which give it a dense, velvety texture and a rich, custardy flavor. This vanilla version is churned with less air, so every spoonful is thick and creamy. It can be enjoyed soft right from the machine or frozen until scoopable, often topped with hot fudge or caramel.

Frozen Custard

Frozen custard

Pronounced FROH-zuhn KUSS-turd

Serves: 4
Prep: 15 min
Cook: 10 min
Total: 25 min
Level: Medium

Also nut-free.

Allergens: contains milk, egg. Check labels on packaged ingredients.

Ingredients

4 servings

2 cups (480 ml)480 ml (2 cups) heavy cream
1 cup (240 ml)240 ml (1 cup) whole milk
3/4 cup (150 g)150 g (3/4 cup) granulated sugar, divided
6 large egg yolks
1/4 tsp fine sea salt
1 1/2 tsp vanilla extract

Method

In a medium bowl, whisk the egg yolks with 1/2 cup (100 g) of the sugar until pale and slightly thickened.
In a heavy saucepan, combine the heavy cream, whole milk, remaining 1/4 cup (50 g) sugar, and salt. Heat over medium, stirring until the sugar dissolves and the mixture is steaming but not boiling.
Slowly pour about 1 cup (240 ml) of the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan.
Cook over medium-low, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of a spoon, reaching 170–175°F (77–80°C). Do not let it boil.
Remove from heat and stir in the vanilla extract. Strain through a fine-mesh sieve into a bowl set over an ice bath. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until it reaches a thick, soft-serve consistency, about 20–25 minutes.
Transfer to an airtight container, press plastic wrap directly onto the surface, and freeze until firm enough to scoop, about 2–4 hours. Serve.

Regional variants

For chocolate frozen custard, whisk 1/3 cup (30 g) unsweetened cocoa powder into the sugar before tempering. For a "flavor of the day," fold in 1/2 cup of mix-ins like cookie pieces or fruit after churning.

Cook's notes

Use an instant-read thermometer to avoid overheating the custard; above 180°F (82°C) the eggs will scramble.
Chill the custard thoroughly before churning, or the base will not freeze properly.
For soft-serve style, enjoy the custard immediately after churning.

Serve with

Serve in a cone or dish, plain or topped with hot fudge, caramel, or fresh berries.

Make ahead and storage

Store in an airtight container in the freezer for up to 1 week; let soften for 5 minutes before scooping.

Frozen Custard