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Blue Bell Ice Cream

What’s the best job in the world? (Well, besides mine?)

How about inventing new ice cream flavors for Blue Bell?

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Christy Moran, food scientist and flavor developer at Blue Bell Creamery in Brenham, Texas (photo by Andrew Evans, National Geographic Traveler)

That’s exactly what food scientist and dietician Christy Moran does at Blue Bell Creamery.

“We eat ice cream every day!” she explained to me when I toured the world-famous ice cream maker in Brenham, Texas. Christy and her team get to play with ice cream in their lab until they come up with the best new flavors.

How do they decide what the next flavor will be?

“We think about what you like to eat and we put it in ice cream!” Christy told me. For months, the Blue Bell team pours through food magazines and cookbooks, and even accepting ideas from other Blue Bell employees. From a list of around 200 ideas, Blue Bell developse 5-6 new flavors each year. Most of these flavors are seasonal, because Blue Bell only uses ingredients that are fresh and in season.

I made it quite clear on Twitter that my favorite Blue Bell flavor was Lemon Bliss, which I was able to eat right out of the carton as part of a “consistency test” in the lab. I also had to sample the Red Velvet, and Blue Bell’s bestselling “Homemade Vanilla” right off the line. Yum.

Another hard day at work for me, of course, but given that we still can’t get Blue Bell back home, I needed to optimize my opportunity down here in Texas.

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“Testing” the Lemon Bliss ice cream at Blue Bell Creamery in Brenham, Texas (Photo by John Evans)

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Visitors can tour Blue Bell Creameries in Brenham, Texas, Mon-Fri 8:30 am-3 pm


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