When winter finally gives way to warmer weather in Wisconsin, the frozen custard stands that crisscross the state come alive once again, with aficionados lining up for the creamy treat well into the autumn months. After all, New York may lay claim to being the first city where frozen custard was sold commercially in the United States, back in 1919, but the treat really took root in the Midwest after being served at the Chicago World’s Fair in 1933. Nowadays, Milwaukee alone reportedly has the highest concentration of frozen custard shops in the world. Despite its similarity to ice cream, frozen custard is richer and creamier (by law, it must contain 10 percent milkfat and 1.4 percent egg yolk solids). For those who crave the silky treat but can’t make the sojourn to America’s Dairyland, these Food Network-approved spots across the country are slinging classic takes on the recipe.

The freshest of flavors shine through in the frozen custard creations that Tom and Tina Tankka serve from their mobile food truck. They start with a base sourced from the 100 percent-certified-organic Straus Family Creamery, then add in very fresh, mostly organic ingredients with no stabilizers. The husband-and-wife team bring to the mix both a deep-rooted love of the dessert (Tom is a Milwaukee native who grew up eating frozen custard) and professional training (Tina attended Penn State’s ice cream school). It is proving to be a winning combination for the California-based duo, who are cultivating a fan base with appearances at various food markets along the West Coast.

Fog City keeps its flavor selection classic, with the choice of vanilla or chocolate frozen custard. But this treat is far from basic: The impeccable ingredient list includes Straus dairy milk and cream, which is churned with a special machine that doesn’t fold lots of air into the custard. That process — along with the high milkfat content — creates a dense, chewy, flavorful treat. Fog City steps up the decadence by offering an egg yolk caramel topping, which is made without heavy cream. It’s light in color but rich in flavor.

Though Italian ice may be featured in the name of this chain, the frozen custard served at Rita’s locales deserves equal billing. Made with real milk, cream, sugar and eggs, the dairy ingredients used in Rita's custard come from dairy cooperatives with a specific mission in mind: They have pledged to provide milk and cream from cows that have not been treated with the genetically engineered hormone rBGH and have been grass-fed whenever possible. You can satisfy your frozen-custard cravings at Rita’s locations in virtually every corner of the country, as the operation that began in Philadelphia can now be found in more than 30 states.