The most well-known of a small handful of regional chains of its kind, it was the only one I’d caught wind of in NYC. The first stop was at Kopp’s Frozen Custard. I’ll think about the health repercussions of that theory if I happen to be traveling in the Midwest again very soon. So while taking a sojourn outside of Milwaukee this holiday week (my first time in the Midwest), I ate lots and lots of frozen custard, washed down with malt shakes and local beers. There is no greater failure for the food-obsessed than to refuse some regional specialty, whatever it may be.
I’m a strong believer in eating whatever’s plentiful when traveling in unfamiliar territory. And I’m not at home, haven’t been for a week - I’m in the frozen custard capital of the world. In my estimation, there is little difference between (very rich) ice cream and frozen custard, except that frozen custard is not designed to be, and is therefore not typically, made at home. The entry states, “Frozen custard is usually prepared fresh at the place of sale, rather than stored.” They both can be served by the scoop, or in soft-serve form.
Wikipedia attributes it to a higher temperature than ice cream when served also, its production to a fast-freezing barrel that churns out the product more quickly than traditional ice cream makers. Frozen custard, like its less-cold forebear, engages egg yolks in the emulsion, but so does rich ice creams. Ice cream versus frozen custard: the parameters are loose.
