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.