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Chin Chin Ice Cream (Greek Street)

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Our mission is to make life more fun; in 2010 we took a small, crumbling shop in Camden and started making ice cream with liquid nitrogen. No investors, crowd-funding, no plan B, no exit strategy, we just wanted to create something that didn’t exist yet; the only thing we knew for sure was: hand churning with liquid nitrogen was better than any other method and so we had stumbled on the future of ice cream.
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