Okay..

Now that we are talking about ice cream here..I have a question. This
is related to the type of ice cream I used to get as a kid and a young
adult.

It seemed to me that ice cream of that time, say about 30+ years ago,
was "chewier". It had texture..and was dense. When you bit into it,
and took a bite of it, it just seemed like you had to chew it more.

It was good that way. I don't know what made it that way, but I love
it. The ice creams these days don't have that heft...that chewiness.
Maybe I am blowing smoke, but do you all know what I mean? And more
important, how do you achieve that in homemade ice cream?

Christine