Appleton Ave., Milwaukee, Wisconsin (now the site of JJ Fish & Chicken) in 1950. My ex thought my extended family was CRAZY to stop there EVERY day of our vacation to visit my family in WI.Elsa Kopp opened the first Kopp's stand at 6005 W. Ohhhhhh I stumbled upon this page and just about cried! I moved with my family from Wisconsin in 2001 and let me tell you!!! I MISS KOPPS! It was a sacred family ritual like event every time we ordered from there! I remember the last time I was back in WI in 2005. It's a stop you have to make when in Milwaukee any time of the year. Can't wait for the creamest, most flavorful custard on the face of this earth. When visiting the arrival time at General Mitchell has to during Kopps hours. I moved from the Milwaukee area three years ago and I really miss the Kopps Custard. Its excellent! 10:09 PM Anonymous said.ĭidn't try the Custard, but the burgers, chicken and atmosphere stinks! 12:30 PM Anonymous said. I've been to Kopp's before while traveling through WI when we lived in MN. Hey, MZN-how about a Carnival of the Badger submission? Say, for example, this post? 9:43 PM Joe said. (and two other locations in Brookfield and Glendale) How did it taste? Like sweet fresh fruit, like the last gasp of summer. The little guy got purple custard all over his face and shirt, and he was very, very happy. Since it was close to dinnertime, the three of us shared this. They print monthly schedules that you can keep on your fridge and they have a flavor hotline you can call if you lose your schedule. Kopp's has daily special flavors in addition to the standard vanilla and chocolate. It's best eaten right there at the custard stand. You can take a pint or quart of custard home or order it online to be shipped in dry ice, but it just won't be the same after having been frozen solid. I always know that the other people at Kopp's are having as much delicious fun as I am. And the social dimension of eating custard is one of my favorite things about it. It demands that people go out for custard and eat it at a custard stand instead of their own kitchens. This might sound like an inconvenience but it's actually a kind of blessing. Because it has to be served soft, custard doesn't keep well in the freezer. Unlike soft-serve custard tastes like dairy, not like artificial ingredients or shortening, and also unlike soft-serve custard is dense rather than airy. Here you see the vanilla oozing out of the machine and into a tub ready for serving. It is soft like soft-serve, but the two are worlds apart. Custard isn't so much scooped as smushed into a cone or cup. But it also requires that it be served at a higher temperature and thus at a softer texture. This gives it a richer, creamier, smoother mouthfeel. Most significantly, custard is higher in fat. The differences between custard and regular ice cream are several. (Kopp's also serves burgers and fries-as we approached the location in Greenfield today the whole parking lot smelled strongly like onion rings-but I don't like fast food burgers so I can't say if they're good or not. If we should move away from Wisconsin one of these days, I will miss the custard more than any other local food.
Kopps flavor license#
Frozen custard is a regional specialty of Wisconsin (though it can be found elsewhere around the country), an apt creation for a place that puts "Dairyland" on its license plates. I love my own ice creams, but none are anywhere near as good as this stuff.
Frozen custard is the acme of Wisconsin eating, and the best custard is to be found at Kopp's.
0 kommentar(er)
