Custard, turned ice cream.
One process, run in public. Custard goes in warm and comes out frozen, and you can watch the whole thing happen.
The idea
Pudd Lab started from a technical question: what happens to custard when you churn it instead of setting it.
The answer is denser than ice cream, softer than gelato, and closer to the thing your grandmother made than anything else in the freezer aisle.
The lab framing isn’t decoration. Flavours run in batches, get tested on the counter, and either come back or don’t. Boba, matcha and vanilla have held their place. Others have been retired without ceremony.
Small menu, tight process, no filler.
Vanilla is the control sample. If this one isn’t right, nothing else is.
Small menu, tight process, no filler.
The signature
The control sample. If this one isn’t right, nothing else is.
Properly bitter, not sweetened into a smoothie.
The matcha base, run against strawberry.
A batch that earned its place on the counter.
Pudd Lab trades at Global Village, Dubai — KSA Pavilion, at the far end opposite the stage area. For enquiries:
Partnership
Franchise, licensing or a partnership on Pudd Lab — tell us the city and the timeline, and mention Pudd Lab in your message. We’ll answer within two working days.
Or write directly — partnerships@anotherround.ae
Thank you. We’ll answer within two working days.