Little Malice wrote:
>
> One time on Usenet, Christine Dabney > said:
> > 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?
>
> I'm not really familiar with the style of ice cream you're talking
> about, but I wonder if extra egg yolks might help? Do you have
> a recipe to work with?
>
> --
> Jani in WA

If she makes nearly any recipe of home made ice cream she will get the
texture she is looking for.

The "new" texture ice cream she's referring to is the lousy over aerated
mass market "ice cream" found in the grocery store. Home made ice cream
will have the proper level of aeration and will generally have a proper
custard base, rather than every cheap gum and emulsifier known to man.

Pete C.