At the supermarket today, I noticed that more and more manufacturers are offering "churn style ice cream". Innocent me, I thought all ice cream used to be churned, maybe I'm just remembering my tour though Ben & Jerry's incorrectly. I looked up ice cream manufacture on the internet, and it seems that while some producers use a batch whipping/freezing process (which seems much like churning), others use a continuous barrel freezer (which still has an internal scraper and aerator to give the effect of churning).
But nobody explained what the current fad for "churn style" or "slow churned" on the package means. Can anyone thaw my brainfreeze and explain the difference between "churn style" and regular ice cream is, and whether it has any advantages besides an appealing ad slogan?