Frozen Custard. I've learned to make my own. A few weeks ago I made it with biscoff cream and cookie bits. So good! Tonight I'm making it with chocolate coated peanut butter pretzels and fudge sauce.
May seem obscure, but it HAS to be either chocolate or vanilla ice cream sourced from the Salcombe Dairy, a tiny establishment based in a sleepy coastal village in Souther England...