BTW
Edy's Slow Churned DOES indeed make pumkin ice cream
heaven
they just call it slow churned to distract you from the fact that it is low fat. it isn't churned any slower from the regular ice cream. it just tastes worse.
oh it's low fat? i didn't even know that's what slow churned means. ha
It's pretty good, really. And it is actually a different process for making ice cream that reduces ice crystals (which make ice cream less smooth) and doesn't require adding in extra fat to keep it smooth. So, it's more like no extra fat added.
From Wikipedia:
In 2004, Dreyer's began using a new churning processes called low-temperature extrusion. Unlike traditional churning methods, the ice cream does not need to be frozen once it is done churning. Since this freezing stage produces large ice crystals, which gives the ice cream a grainy texture, manufacturers would add milkfat to counterbalance the grainy texture. As this extra freezing process isn't necessary with low-temperature extrusion, the "slow churned" line of ice cream is labeled as containing 1/3 the calories and 1/2 the fat. Other manufacturers (like Haagen-dazs) have already followed suit and introduced light varieties using low-temperature extrusion.
oh, this is a good read from the NY Times on it.. interesting
http://www.nytimes.com/2006/07/26/dining/26cream.html?ex=1311566400&en=3bd2c5b1e7962c82&ei=5088&partner=rssnyt&emc=rss
yeah it's 100 calories and 3 grams of fat per serving. that's like, less calories than a serving of corn or peas or potatoes
slow churned doesnt mean its low fat dude... its just the different style of ice cream...
uhhh, yeah it does, biff. it even says it on the flippin' carton.
no im SAYING the style SLOW CHURNED... DOES NOT MEAN, low fat...
henry
what is that? is it like a dreyers? or is it like a golden spoon?
yeah, pretty good stuff. it's pumpkininny!
i love all things pumpkin. i tried to make pumpkin soup last night. (For the second time) and for the second time....it sucked. i'm very disappointed. I wish i could find a good recipe.
