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Flavor Philosophy

To the rest of us, it's just ice cream. To Ray Ford, the brains behind flavors like herbal chai spice and goat cheese, it's weird science, and Christina's in Cambridge, the most daring ice cream parlor around, is his laboratory.

By Nathan Cobb
July 25, 2004

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Ancho chili ice cream seemed like a perfectly good idea. The ancho, after all, is the sweetest of the dried chilis, a pepper for the faint of heart. Mixed with milk, cream, and sugar, Ray Ford reasoned, it would surely warm the palates of his faithful and curious clientele. (Full Article: 2372 Words)

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