I could happily spend several hours a day contemplating how frozen custard got so fucking good, but I already know: by cramming in egg yolks and even more butterfat than premium ice cream, creating the psychotically delicious spawn of super high-quality soft-serve and a cold can of frosting. This peerless summertime delight is made fresh all day, every day at Old School Frozen Custard—but you probably shouldn't eat it more than once a month. (Old School Frozen Custard, 1316 E Pike St, 324-2586. Noon–10 pm.)