Now I know what you're thinking. "It's 45 degrees outside and you're telling me to get frozen custard?"

Yes, yes, I am.

Summer might be gone, but Andy's Frozen Custard is staying busy dishing up special flavors of the season. From now through December guests can dig into the Pumpkin Pie Concrete, S'More Jackhammer, and the Words Can't Describe It Apple Pie Sundae. Get prepared to share (these servings are not for the faint of heart) and purchase extra for the freezer because chances are you'll be thinking about them long after the last scraped-down spoonful.

So what's so special about Andy's? For the uninitiated, Andy's Frozen Custard franchise isn't your average chain-variety frozen custard. Since 1986 the company has specialized in fresh, hourly-made frozen custard that's everything most frozen treats try to be-- smooth, velvety, and buttery. Signature treats include Concretes (custard blended with fresh-baked pies, cakes, brownies, and candy chunks), Jackhammers (topped with syrups and sauces like marshmallow cream, fudge, and caramel), Freezes (made with blended soda and custard), as well as sundaes, malts, shakes, and simple scoops on fresh cones.

The higher fat content and slow churn process means less air and extra creaminess, and the quality means faithful customers.

So when the kids and I were invited to the locale on Memorial Boulevard to try the company's latest seasonal flavor offerings, we were thrilled. I mean, I don't exactly believe in passing up free desserts. However, I was a little hesitant. Pumpkin pie custard? How good can it be?

My worries were downed as quickly as my cup.

I kept waiting for the fakey after-taste of pumpkin-flavoring or stale crust, but it never appeared. The pumpkin pie was good, the kind I wish I could master at home. I learned that Andy's has the corner on all of its ingredients-- even down to the pies. Baked fresh daily in-store, the signature-recipe pies give the desserts exactly the texture and quality you want: flakey crust and gooey filling swirled with thick, creamy vanilla custard. 

You could also say Andy's is a little "nutty" when it comes to quality! As I crunched down on the craveable hot-cold marriage of apple pie, caramel, nuts and custard in the "Words Can't Describe It" Apple Pie Sundae, I noticed the nuts weren't soft or cold-- they were crispy and salted! Andy's pecans are roasted and shipped weekly to stores, giving the desserts a savory, craveable edge.

It's no surprise then, that the chain flourishes as well in the colder months as the hot. While the fall flavors are a draw, customers also look forward to December favorites like the Andy Nog shake, the Santa Brownie Jackhammer, and the Cookie Cassanova sundae and Jackhammer.  "We stay busy," says Ellis Garnette, general manager of the Memorial location, noting consistent walkup and drive-through traffic as well as large takeway orders like their Mix-Six Freezecretes and quarts and pints of signature flavors (Espresso! Peanut Butter! Heath Bar and Creme Brulee!) for gatherings over the holidays. And while the locale is patio-dining only, patio heaters keep guests comfy while enjoying their treats. 

The hours help, too. Andy's Frozen Custard is open from 11 a.m. to 11 p.m. most days of the year-- perfect for early desserts  and late-night snacking. Not to mention the drive-through is great for guests with kids in tow.

Andy's high standards also extend to their staff. The Murfreesboro franchise boasted no labor shortages in the past year, with long-standing employees who are committed to the company and its quality. Garnette, himself a trained chef, added that he came to Andy's when he realized how exceptional it was.

"The quality of the product was too good," he said. "When I realized that, it was a no-brainer."

Ready to go? Andy's Frozen Custard is located at 2262 Memorial Boulelvard in Murfreesboro. Hours are 11 a.m. to 11 p.m. Sunday-Thursday, and 11 a.m. to 11:30 p.m. Fridays and Saturdays. Follow the goodness locally on Facebook and learn more about the menu at eatandys.com Want to join Andy's? Murfreesboro will welcome a new locale this winter on Highway 96! Job openings are now available here.

Laura Beth Payne is a writer and homeschool mama who lives in the Blackman community with her husband and two bouncy kiddos. Follow her at @murfreesboromama on Facebook and Instagram. Not on social media? Never miss a Murfreesboro Mama by signing up for the Murfreesboro Voice email on the "Newsletter" link.