BAKERSFIELD, Calif., Aug. 20, 2006  -- There are few things in this world that can take you back to your childhood quicker than the sound of an ice cream truck.

It's a feeling 64-year-old John Harrison probably understands all too well. Some say that ice cream runs in his blood.

"But also in my veins," he says, "16 percent butterfat."

Having grown up in a family of ice cream pioneers, Harrison is the senior scooper for Dreyer's/Edy's Grand Ice Cream and tastes more than 60 flavors a day.

Harrison's taste buds are so refined, his employer has insured them for $1 million.

His great grandfather opened an ice cream parlor in New York back in 1880. Harrison is now the fourth generation to work in the ice cream industry.

"There was always ice cream around," he says. "From the earliest of my memories, we made homemade ice cream. That's where I grew up -- eating my way through the summer months in high school and college."

Harrison does not take his job lightly. He has a very precise method for determining whether ice cream is good enough to hit the shelves.

First, he slices the carton in half to make sure the first bite is as good as the last. To taste -- he swirls, then smacks and finally spits -- he doesn't want all those calories.

He says he has destiny to thank for his cholesterol level.

"It's only 190," he says.

He says many people may have the ability to have refined taste buds. It just takes practice.

"[You] or any of the viewers have the same equipment, 9,000 taste buds -- bitter, salt, sour, sweet, temperature and texture -- but mine are trained," Harrison said.