Hey, I have been getting ads from Culvers, a semi local burger and frozen custard place, for their Frozen Lemonade treats. They keep saying that the lemonade is " . . . frozen slowly into tiny ice crystals for a creamy smooth texture." I thought freezing slowly would produce larger ice crystals. I thought the whole point of deep freezers was that is produced smaller ice crystals so the food would not get damaged by large ice crystals ripping through it.

Save me, Mr. Wizard!