We start with the perfect recipe, using less butterfat and calories than premium and super-premium ice creams, and a little egg yolk for smoothness (1.4% minimum, pasteurized). Then slow churn it, to add less air (20% for frozen custard vs. 50%-120% for ice creams) and more density . Finally, make it fresh daily -- and presto! You've got the richest, creamiest dessert you've ever tasted -- in a cup or cone, concrete or assembly, atop a pie or drowned in espresso. Enjoy!