   One of summer's greatest pleasures is purely sensual. It's
cold, luscious and it tastes of the county fair and to the
beach, the picnic and the park. It's the great American classic
of small Midwestern towns. It's frozen custard. You may think
you've seen frozen custard, but what you more likely saw was
good, old-fashioned, swirly, soft-serve ice cream coming out of
a soft-serve machine. Frozen custard, for those lucky enough to
have tried it, is something completely different. Completely.
And Liz Davis of the Del Ray Dreamery in Alexandria, Virginia,
knows just how to make it.  (Soundbite of pounding sounds)  Ms.
LIZ DAVIS (Del Ray Dreamery): So dense that you really need to
eat it within like an hour or two of when it's made.  LYDEN:
That is really true, because we used to take home tubs of frozen
custard. And after three or four days, it just wasn't as
wonderful.  So can you tell us the difference between custard,
gelato and regular soft-serve...  Ms. DAVIS: ...serve or ice
cream...  LYDEN: cream.  Ms.