![]() ![]() A return trip might produce butter pecan and chocolate peanut butter, or red raspberry and key lime pie. On one day, you might have red velvet cake and pomegranate available. Chocolate and vanilla are always offered, but the other two choices could be anything. That’s because Kopp’s only produces four flavors a day and rotates which flavors it chooses to make. At Kopp’s and other Wisconsin custard places, you need a calendar to know what flavor is going to be available on your visit. The way frozen custard stands work in Wisconsin is nothing like what you find at places like Baskin-Robbins or Cold Stone Creamery, where you can get whatever ice cream you want any day of the week. Kopp’s is actually in the suburbs of Milwaukee, but it’s close enough for me. Several places claim to serve the best in the Brew City, but there’s only one that was the first to go beyond the basic chocolate and vanilla, and that’s Kopp’s Frozen Custard. In the Midwest, frozen custard is the preferred dessert, and the place to find the best is in Milwaukee, where an abundance of local dairy products make it a natural spot to serve the best frozen dairy treats. If there’s any more egg in there and it’s not a soft-serve ice cream, the result is frozen custard. Ice cream, by definition, has to contain fewer than 1.4 percent of egg products. I had grown up on ice cream in the east, never realizing that there is in fact a difference in the two products. Prior to moving to the Midwest in college, I had no idea what frozen custard was. ![]()
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