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...has mentioned gelato?
Gelato (Italian-style ice cream) has all the same basic ingredients as American ice cream, but:
1. it has less fat than ice cream (which must have at least 10% fat by US law; premium ice cream usually *starts* at 18% and goes up from there);
2. it has less 'overrun' (air whipped into the product) than ice cream (a lot of commercial ice cream has an overrun of 100% or more, which means that the stuff doubles in volume inside the machine that makes it... so half of what you are eating is *air*).
All this adds up to a product that is all about the flavor-- and the low overrun means that you get more bang for the buck. Find a gelato shop, try it out, and chances are that you'll never go back to Cold Stone again.
