No, not at horror movies. Not at spiders dangling in front of your nose. This is that old saying: I scream, you scream, we all scream for ice cream!
Here it is, August, and the livin’ is e-e-e-easy. Well, that’s what the Gershwin song “Summertime” claims. By the way, did you know that George wrote the music, but DuBose Heyward wrote the lyrics? Well, after all, he wrote the 1925 novel Porgy and Bess, and then his playwright wife, Dorothy, adapted it as a play. They worked with Gershwin to turn it into the 1935 opera, which went on to become a film in 1959. (All white authors, which is remarkable, as they did capture the world of Blacks of Catfish Row in the ‘30s.)
But I diverge… (How often does that happen? A lot, as you probably well know by now! I can go down myriad rabbit holes when something catches my eye. Good thing I love to research.)
Before I go off on yet another tangent…
This started out as a paeon to ice cream, so let’s get back on track.
Summer is the ideal time to ferret out the favorite spots to get ice cream and related treats. Here in Wisconsin, we’ve been blessed with not only ice cream from our cooperative and contented cows, but we have the substance that is higher up on any connoisseur’s list: Frozen Custard. I capitalize those words out of respect and gratitude. Don’t laugh. It’s a holy mission around here to frequent the temples of frozen custard.
Milwaukee claims the origin of frozen custard…though there’s an ongoing friendly dispute over which locale was actually first. My contention is that it doesn’t really matter. We are very very lucky to have several custard stands.
First, let’s clarify, for those of you who don’t live around here. Ice cream and custard both have milk, cream, and sugar, but custard adds egg yolks. These make custard, richer, more velvety…
(Excuse me a minute while I try to control my salivating…)
We have Gilles (1938), Leon’s (1942), Kopp’s (1950), Culver’s (1984). There are a handful of others, but these are the royals. For full disclosure, custard really began at Coney Island in 1919, but in 1933, it wowed everyone at the Chicago World’s Fair. From there, it grew in the Midwest like Topsy, until Milwaukee earned the unofficial title of Custard Capital of the World.
That list could engender an hour or two of research delving into each of those spots, or the history of frozen custard, or… But no, I’d rather, actually, be jumping in the car to head over to Culver’s (the closest). I am refraining only because I’d never get back to this, especially if the special tonight would be Butter Pecan. Maybe butter pecan isn’t your favorite flavor, but that’s fine, because that means there’s more for me!
Each emporium has the standard vanilla and chocolate, but they also add either a daily, weekly, or monthly special flavor. Culver publishes its flavors for the entire month so one can plan on a light supper and incorporate a frozen custard for dessert. On a hot summer night, there’s nothing like it. Because it’s a thicker delight, frozen custard doesn’t melt as quickly as airy ice cream. Still, one of the pleasures is, as my husband says, “giving your tongue a sleigh ride,” which includes rotating a waffle cone so as not to allow any of that delicious treat to run over the edges.
When a California friend visited for a week, we took her to Culver’s. We took her early in the week, which could be considered either a blessing or a curse. Well, not a curse, really. That week, we made three–or was it four?–trips to Culver’s for frozen custard. She just couldn’t get enough. We perused the list, made our plans for meals, and executed the invasion. (That resulted in watching food intake for the entire following week… But it was worth it!)
If you’re not from the Midwest, you haven’t tasted our local treat. Luckily, while some of the establishments are content with one or two locations around Milwaukee, Culver’s is expanding, slowly put surely, beyond. Wisconsin has the most, naturally, as it started here, but Illinois and, believe it or not, Florida aren’t far behind. Something tells me the snowbirds from Wisconsin lobbied enough to get Culver’s down there. Right now, they are in 26 states, including a few in the Southwest.
Whether you indulge in ice cream or frozen custard, summer is the absolute perfect time to do so. Sitting outside on a picnic table with a cone or dish, and a pile of napkins, feeling that smooth velvety treat and watching the sunset is the ultimate way to finish off an easy summer day.
I’m leaving now, so I can make sure to get inside before the onslaught of mosquitoes… B’bye!

