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Burnt Caramel Ice Cream

Caitlin | Jun 5, 200012:36 PM

There is an interesting article in the June issue of the Atlantic Monthly, by Korby Kummer, on the origin of the burnt caramel ice cream at Toscanini's in Cambridge and how to make it yourself (as well as why he thinks it's the perfect ice cream).

The article is available on the Atlantic's web site; I've provided a link to it.


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