I interviewed a Berkeley MBA student the other day. Very bright, we're going to hire him, yadda yadda yadda. The important thing is that he introduced me to Dreyer's Slow Churned ice cream. Apparently he did an internship at Dreyer's over the summer and found out all about slow churned. He gave me the science behind the product. Once he said that you could taste more fat, I was in. The slow churning keeps the fat molecules separate from the rest of the mix, which means that instead of a bunch of very well mixed molecules, you're tasting big giant separate molecules. As an ice cream addict, I had to try it.
I'm now just about done with the first gallon of mint 'n chip. It is magnificent. Whatever Dreyer's has done, they done it right. Even though it has 1/2 the fat/calories, it's not watery and it tastes better than the regular full fat premium ice cream. Yes, this is good news.
On a separate note, I kicked Skyline Ridge's butt yesterday at 5:45am in a downpour. I came in 3rd out of 6 and I'm not sore today. I will become a trail runner yet.