Custard sweeps the Triad with its new take on a frozen treat

In a situation where everyone is clamoring for ice cream, who is going to love custard? Those individuals who have a greater appreciation for the more tasty dish that has made its way into the Triad.

“We knew nothing about opening up a business, let alone running one,” commented Annsely Ehret, the proprietor of the neighborhood Whit’s Frozen Custard. “We had no idea what we were doing.” We made the decision to take a risk, and we were successful in doing so.

During the time when Ehret and her husband Jade were making preparations to relocate to Davidson, North Carolina, they were residing in Ohio. Before they left, they were so enamored with the Whits in Ohio that they made the decision to take advantage of the opportunity to franchise in North Carolina.

The texture of custard is significantly more rich, creamier, and delectable. The fact that we use butter fat, which may sound like a bad thing but is actually beneficial for you, makes it healthier than the majority of ice creams, according to Ehret. The individuals who are lactose intolerant come to us and tell us that they are able to consume our custard, but they are unable to consume ice cream.

Ehret stated, “The black raspberry custard with chocolate flakes is my favorite,” and he made this statement.

As a husband and wife business that focuses on families and a desire to give back to their community, the Ehrets take great satisfaction in the fact that they are a family-oriented entrepreneur.

We have a significant presence in the community and are eager to give back. Ehret highlighted that the company places a significant emphasis on profit-sharing, whether it be for the benefit of schools or other community initiatives.

It has been five years since Whit’s at Kernersville opened its doors, and the restaurant is still working hard to pursue additional growth and continue to wow customers’ taste buds for many years to come.Another custard store on the opposite side of town has captured the attention of the Triad with its unique and entertaining take on the concept of freestanding dessert service.

Custard sweeps the Triad with its new take on a frozen treat
Custard sweeps the Triad with its new take on a frozen treat

When compared to ice cream, custard is kept at a higher temperature and contains eggs that have been pasteurized, which contribute to the custard’s increased density and creaminess. According to Delaney Ganzolso, assistant manager of Andy’s Frozen Custard, “It is ideal for the summertime, particularly when combined with a wide variety of toppings.”

Since the 19th of March in 1986, Andy’s Frozen Custard has been in business and providing custard to the local community. John and Carol Kuntz, the shop’s original proprietors, named it after their son, Andy, who had been a dedicated collaborator with them throughout the process of establishing the company from the bottom up.

Their unwavering commitment to providing unparalleled customer service and an exceptional product was never in question. They have taken Andy’s Frozen Custard to new heights by expanding and improving the brand. They have opened outlets all over the country, reaching thirteen different states, including North Carolina. They are always working to develop and improve the establishment.

Ganzolso stated, “Despite the fact that I have been working at Andy’s for almost four years, I have never encountered anything other than a pleasant atmosphere and coworkers who are very friendly.”

Custard sweeps the Triad with its new take on a frozen treat
Custard sweeps the Triad with its new take on a frozen treat

The Choc-o-Rocko Concrete, which is filled with Andy’s chocolate frozen custard, roasted almonds, and marshmallow crème, and Andy’s Ozark Turtle Sundae, which is filled with Andy’s vanilla frozen custard and covered with hot fudge, crème caramel, roasted pecans, and topped with a cherry, are two of the most popular desserts among Andy’s customers.

“The crowd that we attract is really diverse, and it includes a great number of families that include both children and adults. According to Ganzolso, “All we want to do is share our custard with everyone, regardless of age, and to put a smile on their faces or to be a place where memories are made.”

In the past few years, Milwaukee has witnessed a proliferation of specialty frozen yogurt cafes coming into existence. Taking this into consideration, we came to the conclusion that it would be appropriate to pay homage to the creamy frozen staple and other similar goods that are available in our city by isolating the fro yo and retaining these refreshing delicacies in their very own category.

In Milwaukee, custard is considered to be the most popular dessert, however the readers of OnMilwaukee.com believe that Kopp’s Custard is the best dish of them all. With over three times as many votes as Leon, who finished in second place, this Milwaukee institution was able to completely dominate the competition and win the crown.

Over the course of more than sixty years, what began as a single stand has expanded to three locations in the surrounding area, serving up deliciously creamy treats for two generations. Feel free to stop by and have a taste of the flavor of the day. Online ordering allows transplants from Milwaukee to purchase their preferred flavors.

A deadly collision broke the tranquility of the neighborhood that encompassed Leon’s Frozen Custard on a peaceful evening. It left behind a sight of mayhem and tragedy that would be ingrained in the memory of those who were present at the time. A warm summer evening, the sort that invites families and friends to get together for a sweet treat at the famous custard stand, where the air is filled with the tempting perfume of freshly baked desserts and the laughter of customers enjoying their frozen pleasures, was the kind of evening that was perfect for gathering. A golden glow was cast over the sky as the sun descended below the horizon, and the streets that surrounded Leon’s were teeming with activity. They were alive with the spirit of a community coming together to enjoy the straightforward joys that life has to offer.

As the sound of screeching tires and shattered glass pierced the air, disaster struck with ruthless fury in the midst of the hustle and bustle of the evening rush. This was followed by the deafening quiet that is always present during moments of shock and disbelief. In the vicinity of the entrance to Leon’s, a collision that was both rapid and cruel had taken place. This contact caused shockwaves to travel through the throng and brought an abrupt halt to the joyful attitude that had been permeating the scene just a few moments earlier. Their faces were marked with anxiety and pain as they battled with the seriousness of the scenario that was unfolding in front of them. The aftermath was a scene of commotion and uncertainty, as spectators hurried to the aid of those who were engaged.

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