Sweet relief with Andy's Frozen Custard

Vanilla and chocolate frozen custard is served at Andy's Frozen Custard. (FRED LYNCH ~ flynch@semissourian.com ) [Order this photo]

Summer is in full swing and melting Southeast Missourians. But Bill Leming, co-owner of Andy's Frozen Custard in Cape Girardeau, said his frozen custard is tasty relief.

"We offer a treat that uses premium ingredients and, unlike ice cream, doesn't freeze your taste buds," Leming said. "Everyone loves our Snowmonster, which is fresh strawberries and chocolate chips blended with vanilla frozen custard."

Based in Springfield, Mo. — with 15 total locations in Missouri, Texas, Arkansas and Illinois — Andy's has made a science out of frozen custard. Leming and partners Hugh McGowan and Cord Polen decided in summer 2005 to open their own branch in Cape Girardeau after the local Baskin-Robbin's closed, leaving only a Dairy Queen and a high demand for frozen treats in town.

Leming said Polen's arguments for Andy's methods of preparing and serving custard in its highest form won him and McGowan over instantly — and gives the customers an unparalleled frozen treat.

"Andy's uses the finest ingredients in its mix, including a secret recipe of milk, cream, sugar and eggs, which is processed and shipped to our store within 24 hours to maintain ultimate freshness," Leming said. "Even our equipment is special and customized to Andy's exact specifications. Less than 10 Andy's machines are manufactured each year."

Andy's Frozen Custard is made fresh hourly and only served at its peak flavor potential of 60 minutes to ensure that customers get the best frozen custard each time they visit. Although only chocolate and vanilla flavors are made, Andy's also offers 30 toppings and fresh fruits that can be mixed in with concretes, splits, shakes and sundaes.

Even at 10 p.m. on a Monday the place was busy. Several cars idled in the drive-through, spooning around the neon-engulfed building on North Kingshighway while people stood at the window, chatting and waiting for sweet relief.

"I like the flavor better than anyplace else because it tastes fresh and like it was homemade almost," said Justin Tongay of Perryville, Mo. "My grandma used to make ice cream and this is the closest thing I've ever tasted to that. It's like gourmet."

"I could come here every day and eat something different every time," said Natalie Leoney of St. Louis. "It reminds me of Ted Drew's Frozen Custard. The flavor really comes out of the concrete or sundae, and I always come here to treat myself when I know I've passed a hard test or accomplished the week's goals."

Andy's Frozen Custard is open year-round, with summer hours of 11 a.m. to 11:30 p.m. Monday through Thursday and 11 a.m. to midnight Friday and Saturday.

Andy's Frozen Custard

809 N. Kingshighway

335-7500

Bill Leming, owner of Andy's Frozen Custard in Cape Girardeau, served customer Annie Menefee. (FRED LYNCH ~ flynch@semissourian.com) [Order this photo]

Customers waited to order at Andy's Frozen Custard. (FRED LYNCH ~ flynch@semissourian.com) [Order this photo]

Shauna Fitzpatrick operated the custard machine while scooping custard for cones at Andy's Frozen Custard. (FRED LYNCH ~ flynch@semissourian.com) [Order this photo]