Some days are good days. The newsroom recently helped me conduct a taste test of frozen custard made at Scotties in Colchester last week, and the consensus is this: try the frozen custard at Scotties.

As it turns out, extra butterfat and egg plus a lower freeze rate makes good ice cream into smooth, rich custard. Or, as arts writer Rick Koster put it after sampling some French Silk custard, "If God was edible velvet, this is what it would taste like."

In a sampling of vanilla, Cake Batter, chocolate, French Silk and Peanut Butter Kiss custards, vanilla seemed to score the highest marks, although Cake Batter, as the first flavor we tried, sold most of us immediately. Day columnist David Collins noted, "With this (custard), why make the cake?"

As a huge peanut butter fan, I'll say this about the Peanut Butter Kiss custard: while enjoyable, the batch I tasted was sweeter than anticipated. It was almost as if it was Peanut Brittle-flavored custard. (One staffer wondered if hazelnuts entered the mix.) Not a bad thing, but don't dive into a quart expecting salty-sweet bliss.

However, we enjoyed every flavor we tasted - the vanilla was so creamy and flavorful and just begged for sprinkles - and with a total of 25 available flavors at Scotties. I suspect some staffers will be driving out to Colchester sometime soon.

To read more about what exactly frozen custard is, visit scottiesfrozencustard.com.

-Marisa Nadolny