http://www.slate.com/blogs/blogs/browbeat/default.aspx

You're at a friend's barbeque, all set to indulge in some ice cream for dessert, when your host offers you a choice between original vanilla or "slow churned" vanilla. Quick! Which do you choose? Slow churned, right? It sounds positively artisanal—handmade on the farm by some wholesome milk maiden. Or something out of the slow-food movement—an ice cream you can feel good about, a product of sustainable agriculture and fresh, local ingredients. But you'd have made the wrong choice: In the ice cream business these days, "churned" is just a clever marketing ploy, a euphemism for low-fat.
I knew it! Just another ploy. Low-fat? Give me the REAL stuff, arteries be damned.