Leon’s Frozen Custard keeps tradition alive for decades

The dessert known as Leon’s Frozen Custard is a continuation of traditions that were established in the 1940s.

The cream-colored bricks that make up Milwaukee have earned the city the nickname “cream city.” This is not the case for establishments such as Leon’s Frozen Custard, which are renowned for a distinct variety of cream.

On the other hand, the fact that this well-known drive-in theater is still in operation demonstrates how well it has endured the test of time.

As soon as you approach Leon’s Frozen Custard, you will notice that there is a great deal of activity going on. On the other hand, you are always provided with a smile. Ever since 1942, this Wisconsin classic has been a part of the state’s history.

“Our focus from the beginning and what it is today has always been the same,” said Ronald Schneider, the owner of Leon’s Frozen Custard. “We have never changed our focus.”

In any case, if you were to speculate on what it is that they could be famous for… It’s likely that you were correct. Their frozen custard is used here. Leon Schneider’s son is a man named Ron Schneider. The family business is now under Ron’s watchful eye. It was in the 1960s, according to him, that he first began working there.

“For people who have been coming here, I want their experience to be the same every time they come here, and that’s why they come back,” Schneider commented on.

Since the year 1955, Leon’s has maintained the same appearance. During that time, they decided to extend their initial location in order to provide additional space for their expanding business.

Over thirty years ago, John and Carol Kuntz established Andy’s Frozen Custard in Osage Beach, Missouri. The company has been in operation ever since. Since then, the company has spread to thirteen states where it operates free-standing restaurants with a retro motif. These restaurants are either owned by the company or franchised by companies.

Leon's Frozen Custard keeps tradition alive for decades
Leon’s Frozen Custard keeps tradition alive for decades

On Thursday, August 8th, the day is set. Andy’s Frozen Custard is celebrating National Custard Day by selling cones for 86 cents each, whether they are chocolate or vanilla. This offer is valid throughout the entire day.

At both of the Tennessee sites, which are located at 2262 Memorial Blvd. in Murfreesboro and 4941 Main St. in Spring Hill, the hours of operation are from 11 a.m. to 11:30 p.m.

Andy Kuntz, the president and owner of Andy’s Frozen Custard, had this to say about the company: “At Andy’s, we are committed to providing the exceptional handcrafted frozen treats.” We are looking forward to celebrating National Frozen Custard Day with both new and existing customers, and we will be raising our cones in celebration.

While celebrating National Custard Day, you do not need to place an order for a cone. Kuntz mentioned that the creamy custard from Andy’s may be found in a variety of other products that are available on the main menu.

You can enjoy Andy’s throughout the year by using the walk-up windows, which provide covered patio seating outside, or by using the rapid drive-through window, which tries to serve guests in less than two minutes.

It is important to understand the distinction between ice cream and custard.

The ingredients milk, cream, and sugar are used in the production of both ice cream and frozen custard. The smooth texture of frozen custard, on the other hand, is achieved by adding an additional ingredient: egg yolk.

In addition, Andy’s is produced using a machine that has been modified to meet the original “gold” standard. This standard was established by Leon’s, a frozen custard establishment based in Milwaukee, which began serving frozen custard for the first time in the 1940s.

The owner of the franchise that operates the Murfreesboro and Spring Hill stores, Brad Feuerbacher, stated that the custard that they serve is produced fresh on an hourly basis. Also, we select only the most recently harvested components.

Feuerbacher noted that the custard machine churns the mixture slowly, and that it is served at a temperature that is greater than that of ice cream. He said that this results in a creamier texture for the dish.

Leon's Frozen Custard keeps tradition alive for decades
Leon’s Frozen Custard keeps tradition alive for decades

Furthermore, Andy’s only uses hormone-free r-BST milk that is sourced solely from Meadowvale, which is located in the northern part of Illinois.

You have the option of selecting from thirty toppings that have been combined with either chocolate or vanilla frozen custards for the Concrete, or you can go for the Jackhammer, which involves drilling the Concrete and filling it up to the center with another topping.

Depending on the time of year, you will be able to indulge in delectable delicacies. Made with an entire piece of freshly baked pie, Summer’s Key Lime Pie Concrete is a delicious treat. Peaches, blackberries, and raspberries are some of the summer fruits that are currently available.

Take advantage of the pumpkin flavor by include an entire slice of pie in your dessert during the autumn season. In the latter part of the year, you can anticipate the appearance of peppermint candy canes, eggnog, and apple pie.

“There are occasions when people inquire as to why we do not change or upgrade whatever it is. The next look is something that I have never been able to figure out,” Schneider remarked.

The drive-in, the limited menu, and, of course, the custard are what make Leon’s a well-known establishment.

The majority of the flavorings that we use are made right here in the store, according to Schneider.

It is impossible to make a mistake when you choose the traditional flavors, such as vanilla, chocolate, raspberry, or even their butter pecan custard.

However, it is actually the pints of ice cream that they sell that are flying off the shelves faster than they can fill them. It is evident that frozen custard is a significant part of the business that Leon’s does, but it is the exact opposite that is happening.

“About 90 percent of what goes out the window here is frozen custard,” according to Schneider.

There are workers who have been working at Leon’s since they were in high school, and there are customers who have been coming back for their whole lives. It should come as no surprise that this family-owned shop has been around for almost 77 years.

“I hear quite often from people that they have been coming here since they were little kids or for 60 years,” Schneider commented on.

There is a tiny secret that Schneider shared with us. Almost from the very beginning, the neon flag that is displayed on the top of the shop has been there. It was during World War II when his father erected it. Moreover, it is the very last light that is turned off each night.

“There are people that are drawn here because we have changed so little over the years,” according to Schneider.

The old adage goes, “If it ain’t broke, don’t fix it.” The same is true here.

Leave a Comment