MooSa’s Custard Stand (Formerly North Point Custard) – Paul, Project Manager But the flavor of the day doesn’t concern Randy because he goes to Kopp’s for their incredible Turtle Sundae! True aficionados sign up for the “Flavor Alerts” to let them know when their favorite flavors will be on the menu. Each month they feature a shake and a sundae, and they publish their “Flavor Preview” online. According to Randy, if you want the best frozen custard in town, stop into one of Kopp’s three locations in Brookfield, Greenfield, or Greendale. In fact, Karl owns Elsa’s on the Park as well and named the restaurant after his mother. Kopps Frozen Custard was founded by Elsa Kopp in 1950 and is currently owned by her son, Karl Kopp. Read on…and start planning your next ice cream run! Kopps Frozen Custard - Randy, Project Manager We asked our Wimmer Construction Team where they like to go for ice cream and what their favorite flavor or menu item is. Milwaukee is known for its incredible ice cream and frozen custard. There are so many local favorites that it’s truly difficult to decide where to go for that special treat! We’ve made it easy for you. 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.“You can’t buy happiness, but you can buy ice cream and that is pretty much the same thing.” 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.

Kopps flavor