![]() It’s soft and spoonable from the second it gets out of the machine. The texture is so smooth that it’s almost like a soft-serve with the taste and fullness of regular ice cream. As I said before, frozen custard has to contain at least 1.4 percent egg, which makes for a richer, creamier dessert than the standard ice cream. On my visit, my choice was mint chip, as you’ve probably gathered by the sign and the picture at the start of the post, thus eliminating any suspense. On the signs outside the restaurant, Kopp’s will announce which flavors are being produced that day, information that also shows up on their website. 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. ![]() This is the only time I like to be pulled over by the Kopp’s while on Port Washington Road.Prior to moving to the Midwest in college, I had no idea what frozen custard was. If it’s been a while, make a stop if you’ve been recently, I hope this makes you want it again. I cannot say enough about Kopp’s but I’m assuming I don’t have to for this reader base. Did you know you can have Kopp’s frozen custard shipped to you anywhere in the continental US?! Check out their website for more details – it’s a great gift for someone who hasn’t been home in a while. Like all their flavors of the day, they’re consistently delicious and worthy of a trip themselves, no matter the season. Even when I would go years without Kopp’s while living out East, it was always a place to call home where Scott would welcome me. I think we’ve known each other for a good 20 years now. I’ve since grown out of that habit but made friends with Scott the manager over the years from it. I used to bring my own ketchup bottle to Kopp’s to avoid having to go back and ask for more packets. The fries and onion rings are great when shared but too much for this super-hot day and sitting outside. And lemme tell ya, I have some friends with some refined palates.īeyond the burgers, chicken sandwiches are a good choice and I’ve heard good things about the fish sand. ![]() I’ve taken every friend who’s visited me in Milwaukee to this spot and they unanimously agree. Kopp’s is by far my favorite and the same holds true for many other people. I’ve been in the search for the best cheeseburger for my whole life and have some clout in the game from my years living elsewhere. Today I went with “the works” on my cheeseburger-ketchup, mustard, relish, fried onions, and pickles on top. My burger order is always a little different depending on my mood. I wrote a children’s book inspired by this ritual called One Grillie, coming out early 2023.Īfter ordering, we stood next to the Claes Oldenburg cherry and spoon statue waiting for our turn. If you’ve ever ordered a grilled cheese at Kopp’s you’re familiar with the shoutout “one grillie!” from the cashier to the cooks as a heads up for an item that takes a couple extra minutes. I rarely veer off from ordering a cheeseburger unless it’s for a grilled cheese. It might be the hottest day of the year, but Kopp’s was on our agenda.
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