Eric Shelton and Ruthie Planas-Shelton apply quirky genius to pristine elements, resulting in ice creams that seem more like pudding-smooth frozen slurries than dense slabs of superpremium. Chalk it up to Straus Family Creamery organic milk the reduced butterfat content means there's no muffling the taste of the other ingredients. And what ingredients they are. Chocolate picks up husky undertones from a single variety of Venezuelan cacao beans. Burnt caramel tastes like, well, burnt caramel. And the delightfully loopy fudgesicle is a frozen slab of spring water and Scharffen Berger cocoa powder. Don't pass up the room-temperature goodies, either. Individual lemon olive oil cakes are a revelation: Their tangy crumb has a glint of olive-oil fruit. And mini loaves of chocolate pudding cake reveal a texture that's more slick pomade than devil's food. They're just the thing to serve under scoops of burnt-caramel ice cream, a pudding-on-pudding combo with the force to change lives.