I don't eat low fat ice cream, simply out of principle, but the article makes me feel good about my choice. It's not the genetically engineered aspect, it's just the "YUCK" factor (kind of like my aversion to poultry-based hot dogs).
From the New York Times today:
For Americans who spend each summer wrestling with temptation, there is fresh hope in the freezer case. New industrial processes, including one that involves a protein cloned from the blood of an Arctic Ocean fish, have allowed manufacturers to produce very creamy, dense, reduced-fat ice creams with fewer additives. The new products appeal to those who have acquired a taste for superpremium high-fat ice cream but cannot stomach its fat content.
Edy’s (branded as Dreyer’s west of the Rockies) has tripled sales in its reduced-fat line since replacing its Grand Light with Slow Churned in 2004. Breyers introduced Double Churned flavors last year and has nearly doubled its product line. More than just marketing-speak, slow-churned and double-churned each refers to a process called low-temperature extrusion, which significantly reduces the size of the fat globules and ice crystals in ice cream. http://www.nytimes.com/2006/07/26/dining/26cream.html?_r=1&ref=dining&oref=slogin