Milwaukee Frozen Custard

To sum up the frozen custard experience: it’s very very very very Milwaukee. It’s not ice cream: it’s custard. Don’t expect a Baskin Robbins experience: there’s typically vanilla, chocalate, and a weekly special flavor provided as cones, sundaes, shakes, etc. Done properly, its consistency is much smoother than ice cream due to the lots and lots of eggs that are in it, and it’s served a bit softer than ice cream in part due to its higher freezing temp.

The first time I went in to Milwaukee Frozen Custard (as a skeptical Milwaukee native), I paid special attention to the photos / art on the walls: one was of Kopp’s Custard on 76th & Layton, where I worked one high school summer with my friend Danny B (fantastic burgers, btw); another was of Gille’s on 76th & Bluemound, just a few blocks from my high school and the only local custard place selling their product at supermarkets as well; Oscar’s on Hwy 100, where the burgers are even better than their custard. Ahh, memories....

This stand does Milwaukee custard “the right way” — it’s the first & only place in the NoVA area that I’ve found using the correct equipment, serving methods and temperatures, etc. to be called “custard.”

With any luck, they’ll do a version of the Gille’s sandwich: two big chocolate chip cookies with a sandwich of vanilla custard, edges rolled in chocolate chips.

Important Vegetarian Note: Unlike ice cream or ice milk (Dairy Queen), custard will never be lacto-veg friendly. There is =always= egg in custard, and very often gelatin as well.

I Don’t Get It.

The first time I went to this place, I realized that it was packed, about 50-60 customers, and all of them were white. That is creepy.