That’s what I thought. But thank you for confirming! I’ve been getting the Slow Churned for a little bit simply because it is lower fat, but I was really curious other than cutting cream how this was possible. Nothing beats the real thing.
I’m a little overdosed on ice cream at the moment. Capitol Hill has 3 new places to get it: Molly Moon’s, Old School Frozen Custard and on Sundays we have Half Pint ice cream at the farmer’s market. Oof. I feel like a fat cat with a lead paperweight in my tummy.
But… slow churned does sound alluring, even if it’s just marketing-speak. They earned their fat paychecks on that one.