Do you know what is beautiful about ice cream? Nothing. There is nothing beautiful about ice cream, because you want to eat it, not stare at it. However, I bite my words today as this Museum of Ice Cream looks like a beautiful piece of artwork. In the heart of the Meatpacking District in New York is a sweet-lover’s paradise that displays installations curated by a “collective od ice cream –obsessed designers, artists and friends”. It was created by Mayellis Bunn and Manish Vora after this miss had a dream of floating in a pool of sprinkles. Three months from then, she actually got to have an installation set up where visitors could jump into a 363-cubic-foot pool of non-edible, rainbow sprinkles. There are 11,000 pounds of tiny artificial dots in the 3-foot-deep pool, which were added bucket by bucket.
The museum is open all of this month and has things you would have only imagined possible in Willy Wonka’s Chocolate factory. Aside from the sprinkle pool, there are edible balloons, an immersive chocolate room and a “collaborative” ice cream sundae which they hope will be the largest sundae having participants stack 30,000 scoops onto one pile and break the world record currently held by Baskin Robbins which it acquired in 2000 when they built the largest ice cream pyramid with 3,100.
As well as have these visual treats, visitors will get to swing in an ice cream sandwich, seesaw on an ice cream scooper and find their favourite flavour using a custom app in Tinder Land. You can even get to taste some cool flavours created by food futurist and overall rad scientist Dr Irwin Adam who founded the Future food Studio. There is also a Scoop Room which gives ice cream trivia.
There will be a Scoop of the Week between Blue Marble with Kellog’s, Black Tap, OddFellows Ice Cream Co. McConnell’s Fine Ice Creams with Maman and Chinatown Ice Cream Factory.
The experience is sold out but if you needed to know, the 25-minute experience costs $18.
Oh, there is also this thing where guests can take a glycoprotein pill which will change the way they interpret flavours. Like have a lemon slice on chocolate but eat it without wanting to throw up.
[ Via : Smithsonianmag ]
