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Named for the Vermont band, running since 1997, with the band's royalties going to their WaterWheel Foundation and its Lake Champlain cleanup work. That's a closer tie between a flavor and a place than most branded ice cream manages. Two swirls in one tub is the technically difficult part. Marshmallow and caramel behave differently at freezer temperature, one aerated and stretchy, the other dense and sticky, and keeping both soft enough to be swirls while the base around them sets hard means formulating each separately. The fudge fish are shaped rather than chunked, which is unusual. Molding a solid chocolate shape small enough to fit a spoonful takes a different process from breaking a sheet into pieces, and it's the only thing in the range that does it.