The smooth, creamy deliciousness slowly emerged from the spout, making a long tube of glistening delight. Sliding down the tilted metal pans and into the open freezers waiting below, the fresh custard filled the stainless steel containers. The young man in his white paper hat reached his scoop into the tubs, piling the frozen custard high on top of cones for the waiting customers.
Melaxid and I stood near the window, watching the frozen trails and the scoop man, reminiscing about our college days, sharing stories of our latest adventures and wondering why the mint custard was coming out of a churner labeled “Butter Pecan.” Alfred and Munchkinhead stood nearby, slowly devouring their own cones of rich frozen custard.
The reflections of ourselves as we peered into the long, boxy building. The young man in white with his white paper hats. The metal freezers and custard churners. The long lines of patrons stretching from the walk-up windows deep into the surrounding parking lot. The neon lights at the top of the tall sign-post in the parking lot, blazing “Leon’s.” It all had a beautiful and surreal 1950’s quality about it. That’s one of the best things about Leon’s. The other is, of course, the absolutely amazing frozen custard.
Vanilla, chocolate, butter pecan and the flavor of the day. Two scoops through five scoops posted on the sign, ranging from less than $2 to just under $5. Of course, you can always ask for a single scoop, the light-blue clad cashier will turn to the scoop man and say “1 down” meaning one, one-scoop cone. When I was in high school, I got the five-scoop cones. Now-a-days, I’m content with the regular two-scoop. It’s better for my pocket book, too.
We always go to Leon’s when we’re home. It’s an absolute must. Sometimes we don’t even go home first; we go right from the airport or the train station.