on a related topic, the tasters kitchen recently tested different brands of ice cream. an interesting fact arose: all ice cream manufacturers pump air into their ice cream--the more air, the creamier (softer) the ice cream. ice cream, being sold by volume, not weight, you could have up to 50% air in your ice cream that you are paying for! the higher quality ice creams, like ben and jerry's, for instance, has only 12% air in their ice cream--so you are getting about 38% more ice cream from b&j than in your breyer's ice cream. of course, you're paying the premium price for the premium ice cream. so anyway, the ice creams in the test all melted at different rates, depending on their percentages of air content--but they did all eventually melt.... p.s. test kitchen--not tasters kitchen, sorry.