home to the world's largest concentration

世界上最大的

of frozen-custard shops.

的冷凍奶油店。

Now, frozen custard is not the same thing as ice cream,

現在，冷凍奶油和冰淇淋不是一回事。

and by law it has to have at least 10% butterfat

根據法律規定，它必須有至少10％的牛油脂。

and a lot more egg yolk.

還有很多蛋黃。

And because Wisconsin is home to dairy,

而且因為威斯康星州是乳製品的故鄉。

lots of dairy,

大量的乳製品。

it is the perfect fit for frozen-custard shops.

它是冷凍奶油店的最佳選擇。

Now, what are we waiting for?

現在，我們還在等什麼？

Let's go see how frozen custard is made.

讓我們去看看冷凍蛋奶的製作方法。

Scott Borkin: Custard's more dense.

Scott Borkin:Custard的密度更大

Ice cream has a lot of air in it,

冰淇淋裡有很多空氣。

and this has less amount of air.

而這其中的空氣量較少。

So when you're eating it,

所以當你在吃的時候。

custard goes on your palate

奶油上口

and it's gonna stay there longer,

而且會在那裡呆得更久。

where ice cream, it's gonna melt quicker.

冰淇淋在哪裡，它就會更快融化。

Medha: But before you even taste

美達但是，在你甚至品嚐

that rich frozen custard,

濃郁的冷凍奶油凍。

it starts as this liquid dairy mix.

它開始作為這個液體乳品混合。

Kopp's mix is top secret,

科普的組合是最高機密。

but we do know that it is at least 10% butterfat

但我們知道，它至少有10％的牛油脂

and more than 1.4% egg yolk.

和1.4%以上的蛋黃。

And these aren't just arbitrary measurements.

而這些並不是隨意的測量。

To officially be considered frozen custard,

要正式被認為是冷凍奶油蛋糕。

the US Food and Drug Administration

美國食品和藥物管理局

actually mandates these percentages.

實際上規定了這些百分比。

While your premium ice creams

當你的高級冰淇淋

may have that same amount of butterfat,

可能有同樣數量的牛油脂。

your average ice cream probably isn't going to,

你的平均冰淇淋可能不會。

and it's even more unlikely

更不可能

for ice cream to have that much egg yolk,

冰淇淋要有那麼多蛋黃。

instead consisting of more air, like Scott said.

而不是像斯科特說的那樣，由更多的空氣組成。

Kopp's gets its secret mix

Kopp's得到了它的祕密組合

from Galloway, a dairy processor

來自Galloway的乳品加工廠

that actually introduced frozen custard to the Midwest

將冷凍奶油凍引入中西部地區的公司。

during the 1933 Chicago World's Fair.

1933年芝加哥世界博覽會期間。

The dessert found a home in Wisconsin.

這款甜品在威斯康星州找到了家。

Its more than 100,000 dairy farms meant easy access

其超過10萬個奶牛場意味著方便的訪問。

to fresh cream and butterfat milk.

鮮奶油和黃油牛奶。

Scott: We pour it up in the hopper,

我們把它倒在料斗裡。

and then they'll start the machine up.

然後他們會啟動機器。

[machine whirring]

[機器呼呼]

These machines are running at about 16 degrees.

這些機器的運行速度在16度左右。

Ice cream is about,

冰淇淋是關於。

temperature's obviously got to be under 32,

溫度顯然要在32度以下。

but not much under 32,

但32歲以下的不多。

so custard is running at a colder temperature.

所以吉士粉的運行溫度較低。

Medha: This machine is what really does the work

梅達。這臺機器才是真正的工作

of turning the mix into custard.

的變成吉士粉。

As the machine freezes the custard,

由於機器凍結了蛋奶。

it adds in as little air as possible.

它儘可能少地增加空氣。

While regular soft-serve ice cream

而普通軟冰淇淋

might be about 40% air,

可能是40%的空氣。

frozen custard can range anywhere from 15% to 30% air,

冷凍吉士粉的空氣含量可從15%到30%不等。

giving it a thicker texture than ice cream.

讓它的質地比冰激凌更厚實。

As it thickens,

隨著它的變厚。

the machine slowly pushes the custard forward.

機器慢慢地把蛋奶向前推。

Once the custard gets to the right consistency,

一旦蛋黃醬達到合適的濃度。

it pushes its way through the front of the machine.

它通過機器前面的方式推。

How old are they?

他們多大了？

Scott: These two machines were made probably

斯科特：這兩臺機器可能是

in the mid to late '40s.

在40年代中後期。

Medha: OK.

梅達好的

Kopp's has a pretty unique way

Kopp's有一個非常獨特的方式

of keeping such old machines running.

讓這樣的老機器繼續運轉。

If something goes wrong, they actually call up Leon's,

如果出了問題，他們居然會叫上萊昂的。

a competing frozen-custard stand

冰淇淋店

that also works on maintaining old custard machines.

這也是維修老式吉士機的工作。

Scott: 'Cause he also has a business, a machine shop.

斯科特："因為他也有一個企業，一個機械廠。

He builds all the parts for us

他為我們製造了所有的零件

for all the custard stands.

為所有的蛋奶攤。

So if we need something, we call him,

所以，如果我們需要什麼，我們就叫他。

and they make parts that we need

他們製造我們需要的零件

for our machines to keep them going.

為我們的機器維持運轉。

Employee: 138!

僱員。138!

For you.

給你的

Medha: Is it plain, or is it vanilla?

美達是純的，還是香草的？

Scott: We call it plain.

斯科特：我們叫它平原。

Most people would say it's vanilla,

大多數人會說這是香草味的。

'cause vanilla is a plain.

因為香草是一種普通的。

Until we add the vanilla extract, to us,

直到我們加入香草精，對我們來說。

it's not a vanilla custard.

這不是一個香草奶凍。

That vanilla extract is what makes it

香草提取物是它的原因

the vanilla custard.

香草奶油凍。

Right now, we're probably spending

現在，我們可能花費

close to $500 a gallon.

接近500美元一加侖。

Medha: Oh, wow.

梅達哦，哇。

Scott: It's the premiere vanilla extract.

斯科特：這是首屈一指的香草提取物。

It's like comparing it to a Volkswagen to a Mercedes.

就像把它比作大眾車和奔馳車一樣。

We're using a Mercedes.

我們用的是奔馳車。

You can taste that expensive vanilla in this custard.

你可以在這個蛋奶中嚐到那昂貴的香草味。

This vanilla tastes so good.

這香草的味道真不錯。

It has a very creamy consistency.

它有一個非常奶油的濃度。

There's so much more of the treat in one bite,

一口咬下去，還有那麼多的美食。

or one lick, I should say.

或者說，一舔，我應該說。

This is definitely better than ice cream.

這絕對比冰激凌好吃。

Scott: Beer isn't what made Milwaukee.

斯科特：啤酒不是密爾沃基的原因。

It's the custard.

是蛋黃醬。