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Frozen custard is one of those cult-favorite foods that spawns fierce devotion on the part of the initiated. That's why this lakeside custard stand draws crowds nearly all year. Yeah, they're closed in very deepest winter, but if you can sell ice cream to Minnesotans in March, you must be doing something extraordinary. And Adele's is: Basically, they've worked into their custard stand everything good about Italian gelato--egg yolks, a velvety mouth-feel, everyday-fresh preparation--with everything good about old-fashioned American soft-serve stands--big portions; toppings like fresh toasted pecans, buttery caramel sauce, homemade waffle cones with malted-milk balls at the bottom; and an option for a real chocolate malt.