Flustered for Andy's Frozen Custard

By John DiGilio in Food on Feb 11, 2011 5:40PM

Frozen treats are probably the last thing on most folks' minds during this bitter February deep freeze. Yet for those of us with a chilly sweet tooth, some things are worth the chattering of our jaws. Really good frozen custard is one such thing. Smooth, creamy, and decadent are just a few ways one could describe it. Absolutely addicting is another. You may scream for ice cream, but we raise our voices for the frosty, velvety texture of frozen custard. Try it once and you may never look at ice cream the same way again.

We did not anticipate eating anything icy on one of the coldest days of the year. So imagine our surprise to be writing an article on frozen custard just days later. We ducked into Block 37 for a warm lunch on that colder-than-cold day with the intention of shaking off the bitter chill. Innocently, we were waiting in the hall for friends when a worker from Andy's Frozen Custard approached us with a couple of free samples. Our first inclination was to ask if they were crazy, peddling ice cold treats on such a wintry day. But maybe it was the shine of the custard under the incandescent lights or the fact that our friends were running late and we were hungry that made us give in. We were glad we did though. We were back at Andy's barely an hour later for some dessert.

Andy's Frozen Custard isn't just a tasty treat. It's more of an experience. The Block 37 location may be small, but there is a lot going on. From workers serving up "concretes", scoops of frozen custard blended with everything from baked goods to fresh fruit, to the custard machine itself which churns out a fresh batch of the stuff every 60 minutes, there is a lot to see, smell, and taste. The menu alone is worth a good look for its mouthwatering offerings under a host of funky names. Take for instance the "James Brownie Funky Jackhammer" with its blend of peanut butter, brownie chunks, and vanilla custard lovingly hugging a hot fudge center. Or how about the blend of vanilla and chocolate custards, chopped almonds and marshmallow cream that is the "Choc-o-rocko". That was our choice and it was worth every shiver on our way home.

Andy's has been in business now for over 20 years. The original shop was opened by John and Carol Kunz in Missouri. It was named for their son, who has since taken the reins of the business and turned into a highly successful franchise. What is their recipe for success? Beyond the fun flavors and quirky vibe of their stores, the folks at Andy's keep everything else a secret. The recipe for that delicious frozen custard, beyond the basics of milk, cream and sugar is closely guarded. Even the machines are custom designed. The only way to get that Andy's flavor and experience is to actually go to Andy's. We recommend that you do, of course. Just don't wait until winter is over.

<Andy's Frozen Custard is located at 108 North State Street in the Block 37 commercial development.