Kimball’s Creamery brings solidified custards to Nederland

  • The colorful interior of Kimball's Creamery in Nederland.  Photo taken Wednesday 11/30/16 Ryan Pelham/The Enterprise

  • The colorful interior of Kimball's Creamery in Nederland.  Photo taken Wednesday 11/30/16 Ryan Pelham/The Enterprise

  • The alligator gnawing turtle sundae during Kimball's Creamery in Nederland. The sundae contains vanilla solidified custard with caramel, prohibited fudge, pecans, churned cream and a cherry.   Photo taken Wednesday 11/30/16 Ryan Pelham/The Enterprise

  • Konkretes are done with solidified custard with toppings blended into it during Kimball's Creamery in Nederland.  Photo taken Wednesday 11/30/16 Ryan Pelham/The Enterprise

  • Konkretes are done with solidified custard with toppings blended into it during Kimball's Creamery in Nederland.  Photo taken Wednesday 11/30/16 Ryan Pelham/The Enterprise

  • The solidified custard appurtenance during Kimball's Creamery in Nederland.  Photo taken Wednesday 11/30/16 Ryan Pelham/The Enterprise

  • Dipped waffle cones during Kimball's Creamery in Nederland.  Photo taken Wednesday 11/30/16 Ryan Pelham/The Enterprise

  • A banana separate done with solidified custard during Kimball's Creamery in Nederland.  Photo taken Wednesday 11/30/16 Ryan Pelham/The Enterprise

  • The extraneous of Kimball's Creamery, that serves solidified custard renouned in northern states, in Nederland.  Photo taken Wednesday 11/30/16 Ryan Pelham/The Enterprise





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Rich, silky, and well-spoken are a disproportion that best report my initial punch of solidified custard.

In a South, we adore dairy for dessert, and a well-made custard can be only as beguiling as ice cream, with a smoother mouthfeel.

At Kimball’s Creamery in Nederland, business will find a colorful dessert end with a menu dedicated to solidified custard.

So, what is custard?

Originating in a Midwest, solidified custard is a reward ice cream blended during a delayed speed, that contributes to a rich, silky texture.

“The categorical disproportion between custard and ice cream is a use of egg yolk solids and a thick and tawny texture,” pronounced owners Wade Kimball.

Made uninformed daily, a solidified custard during this new honeyed emporium on Twin City Highway comes in 3 flavors: normal vanilla, chocolate and a special brew of a day.

At Kimball’s Creamery, sequence as we would during a normal ice cream shop.

While in line, you’ll see a customary options: waffle cones, waffle bowls and a engorgement of toppings.

We suggest a prohibited fudge sundae drizzled with chocolate and caramel sauce, surfaced with churned cream, pecans and a cherry.

Also offering are thirst-quenching milkshakes and base drink floats.

A singular dip rings adult during $2.99, and a whole quart costs $9.99.

For a holiday season, Kimball’s Creamery is prepared to take holiday cake orders. These solidified custard pies embody pumpkin piquancy and pumpkin cheesecake flavors.

“The direct for a solidified custard pies during Thanksgiving was so high we finished adult offered out,” pronounced Kimball, who can be found inside his dessert emporium 7 days a week.

Check behind in a future, since Kimball’s Creamery has skeleton to supplement Italian ice for those business who have dairy restrictions. Italian ice is a honeyed dessert done with solidified fruit, identical to sorbet.

Nederland proprietor Christyn Smith raved about this new further to a Mid-County area, claiming to be an “official custard lover.”

“Everything I’ve attempted is amazing! we rarely suggest a chocolate milkshake, it’s a best around and a staff is smashing too. Our family loves Kimball’s,” Smith said.

Kimball’s Creamery
Where: 110 S. Twin City Highway, Nederland
Info: (409) 237-3000
Hours: 1 p.m. – 9 p.m. Sunday – Thursday; 1 p.m. – 10 p.m. Friday and Saturday
Credit cards: All major
Website: “Kimball’s Creamery” on Facebook
Price range: Single scoop, $2.99; Root drink float, $4.49; alligator turtle gnawing turtle sundae, $5.49; custard by a quart, $9.99

Lauren Bebeau is a freelance writer.

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