I had been to Christina's with some friends many years ago and remembered it as being really good. My friend and I had dinner next door and I told him to save room for Christina's as I was sure it would blow our minds. I was right. He is really big into the classic flavors and I assured him that he could find them at Christina's, but he should consider trying a flavor that was a little more out of the way. He went with a medium cup of Coconut Almond Chip and couldn't believe how good it was. He just about inhaled it in 3-4 blocks as we walked to the T (the local subway).
They're really good about giving samples so I tried the Burnt Sugar and was sold. A medium cup dipped in pistachios later, I was in heaven. The best way I can describe it would be as if someone had created a way to extract the burnt sugar flavor from creme brulee and infuse it directly into the ice cream. It was an intensely flavored cup of cold, creamy, burnt-sugary goodness that I ate very, very slowly and enjoyed to the fullest. I love pistachios and they added a nice crunch, but I wouldn't get them again with this ice cream as they got in the way of the pure flavor of this treat.
The texture of the ice cream is wonderful: creamy, not too thick or heavy and they experiment with a dizzying array of flavors (many of which are only around seasonally when fresh ingredients are available). I highly recommend a trip there if you're ever in Boston/Cambridge. You won't be disappointed.
"The Indian-inspired Kulfi is packed with more pistachios then we've ever seen in any pistachio ice cream. Cardamom also plays a major flavor role."
Bruce Bilmes and Susan Boyle
"Burnt Sugar is one of Christina's signature flavors."
Bruce Bilmes and Susan Boyle
"Instead of toppings, they use two large medal spoons to mash in your favorite ice cream and topping."
Stephen Rushmore
"This is one of the many unique flavors at Christina's."
Stephen Rushmore
"Christina's offers traditional flavors as well as a lot of great off-the-beaten-path ones that are worth trying. Click on the photo for a readable view."
Bill Homan
"The storefront colors evolve over time, but the ice cream is consistently some of the best anywhere."
Bruce Bilmes and Susan Boyle
"If you look closely you can see that one of the specials is Ginger Molasses. It's not often you find that at an ice cream parlor."
Stephen Rushmore
