The NYTimes has another great article talking about the new styles of premium ice cream that have been making their way into the market over the last few years. Apparently new techniques - involving some kind of fish protein??? - are making for tasty, rich, creamy ice cream with a lot less fat. I think I'm going to have to do a taste test. You know, for the good of all of you, my readers.... right???
Plus the 2nd page of the article includes some interesting stats and science behind low-fat and reduced-fat ice cream in general. Worth a read!