In article .com>,
Sheldon > wrote:

> 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

Wow! That's news to me! Thanks for point out this flavor. I have never
been a fan of Baskin Robbins ice cream, but I am sure I would have
enjoyed their ketchup swirl flavor if they still made it.