Sunday, November 12, 2006


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.


Melony said...

Amy turned me onto the seasonal flavors of pumpkin and peppermint Dryers Slow Churned. She loves the peppermint, I prefer the pumpkin, either way it tastes a little like heaven. Thank goodness they only come around near the holidays, or else I would start to look like a pumpkin. Half the fat and calories is good unless you eat an entire half gallon.

Anonymous said...

I like your priorities...

You have to credit the grad for using everything in the tool kit.

I like that style!

Jenni said...

i was very skeptical as I am with anything low-fat, i trust you, i'm going to try it. arent' you glad you earned that mba from stern? may never have known about slow churned otherwise