Timberlea Drive In custard delivers delicious moments

July 29, 2014

Daniel Higgins, Press-Gazette Media

Press-Gazette Media

The Lemorandes say customers ask them, "when will pistachio be the flavor of the week," more than almost anything else.

Luke says he's not sure why pistachio is so popular; Coreen said she considered making it available the rest of the summer to help off set the highway construction that forces customers to take a longer route to get to Timberlea. The exit at Oconto County E will likely be closed for the remainder of the summer, meaning travelers need to use exit 185 to get their custard fix.
The other most common questions customers ask are about the dates for the season opening (usually mid-May) and closing (usually mid- to late September). The opening date is determined by the weather and the closing date by when they run out of custard after their last order from Galloway Company in Neenah that supplies their mix.

Even though customers have their favorites, the Lemorandes continue to put new twists on their offerings. This year they added a sundae topped with bacon bits, a chocolate pretzel sundae and a cookie dough flurry. Ask Coreen what's the most popular specialty item and without hesitation she says its the turtle sundae — though she's partial to the peanut butter parfait herself. Additional frozen specialty treats include: shakes, malts, root beer floats and icebergs (custard in slush).

Quarts of custard are available in all the current week's flavors and some from the previous week's specialties — while supplies last.

The Lemorandes, who also own Pine Acres Golf Course that surrounds Timberlea — golf carts pulling up to order custard is a common sight — put in plenty of long hours during the summer, often 16 hours a day.

"There is some fun, there is the work portion of it too," said Coreen. "But it's fun because when people come for ice cream or custard they're usually in a good mood; they're happy; they're having fun; they just want to relax."

Luke says having their kids, Jake, 16, Grant, 14, and Grace, 12, involved in the businesses is enjoyable as well, because most parents don't get to be with their kids at work.

Coreen's mom and step-grandmother, who is 94, make the hot beef for the sandwiches as needed.

"It's a big process for them. It takes them all day to do it," said Coreen.

Still, when the weather is hot, it all comes back to the custard, and Timberlea's has the highest fat content that can be pumped through the machines says Luke.

Regardless of fat content or flavor, a cone piled high with frozen custard is a moment unlike any other dining experience; it's transformative, reminding busy people of all ages that it's OK to unplug for a few minutes to enjoy the challenge of keeping melting custard from making a sticky mess of fingers.

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