On Aug 20, 8:25?pm, Stan Horwitz > wrote:
> In article >,
> Christine Dabney > wrote:
>
> > 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?
>
> The next time you are in State College, Pennsylvania, try the ice cream
> at the Penn State University's Creamery there. If you have never been to
> State College, now you have a reason to go. The ice cream there is to
> die for! My two favorite flavors are the chocolate and the Peachy
> Paterno!

Wait justaminit... I woulda bet my bippee that your favorite flavor
would be Heinz Ketchup Swirl.

http://www.amusingfacts.com/facts/De...s-ketchup.html

Sheldon