![]() The featured flavors are often related to events for that day or month. Kopp's offers two unique flavors every day and a featured shake and sundae of the month. After this, Kopp's began offering increasingly diverse concoctions which became their well known "flavor of the day" menu option. Initially she mixed chocolate and vanilla, a controversial act in the early frozen custard community. By 1960 the Kopp's stand was successful enough that Elsa felt comfortable experimenting with more exotic frozen custard recipes. The Kopp's frozen custard stand rose in popularity quickly during the 1950s and was soon seen as a Milwaukee staple. Some support in starting the business came from Leon Schneider, a custard machine repairman (the founder of Leon's Frozen Custard in 1942), whom Elsa Kopp had met while working at a bakery. A German immigrant with no prior business experience, Kopp started the stand after her husband, Karl Kopp, developed Parkinson's disease. Appleton Ave., Milwaukee, Wisconsin (now the site of JJ Fish & Chicken) in 1950. History Founding Įlsa Kopp opened the first Kopp's stand at 6005 W. ![]() Kopp's was the first custard stand to offer a special "flavor of the day" in addition to the more traditional chocolate and vanilla flavors. They have locations in three Milwaukee suburbs- Greenfield, Brookfield, and Glendale. Founded by Elsa Kopp in 1950, the restaurants continue to be heralded by local publications for their quality food. It specializes in frozen custard and large "jumbo" hamburgers. Kopp's Frozen Custard is a restaurant chain located in the Milwaukee, Wisconsin area. On the Kopp’s website, you can check out the Flavor Forecast for the month and you can even sign up for a flavor alert so you will receive notice when your favorite flavor is on the schedule.Karl Kopp (son), owner of Greenfield and Glendale storesįast casual restaurants specializing in frozen custard, jumbo burgers Kopp’s is credited with being the first to offer a flavor of the day, which they started in the 1960s. With our abundance of milk and cream, our statewide penchant for all things dairy made frozen custard a popular treat.”Īfter the World’s Fair brought wider exposure to frozen custard in the Midwest, the 1930s and ’40s saw the debut of many now-iconic frozen custard stands throughout Milwaukee - Gilles (1938), Leon’s (1942), Kopp’s (1950) and others, including late-comer Culver’s in 1984. ![]() But we’re the Dairy State, and this is key. Wisconsin’s ready supply of ice and the fact that many taverns switched to selling ice cream during Prohibition are likely contributing factors. “Although the 1933 World’s Fair in Chicago is often credited with being the catalyst that brought widespread interest in frozen custard to the Midwest, the importance of the ice cream and frozen custard industry in Wisconsin was already established by the early 1930s. I can verify, after many taste tests at these three places (in the interest of science of course), that they are all wonderful. The city easily supports a long-standing three-way competition between Kopp’s Frozen Custard, Gilles Frozen Custard and Leon’s Frozen Custard (shown above). In fact, Milwaukee is known as the “unofficial frozen custard capital of the world” because, per capita, Milwaukee has the highest concentration of frozen custard shops in the world. You can say a lot of things both good and bad about Milwaukee, but having the Best Frozen Custard in the Universe would have to fit into either category (i.e., bad if you happen to have high cholesterol, but heavenly if you do not). In addition, frozen custard can be kept at a warmer temperature compared to ice cream, which allows the taste of added flavors to come through more strongly. Thus frozen custard has a much denser consistency than ice cream. (Genuine frozen custard has at least 1.4% egg yolk solids.) The machines used to make it barely incorporate any air into the mix. Frozen custard is an enhanced form of ice cream, made with eggs in addition to cream and sugar. ![]()
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