Service of Comfort Food and Atypical Museums

August 1st, 2016

Categories: Food, Museums

ice cream

I love both a great idea and ice cream so when I read about the two in Charles Passy’s Wall Street Journal article, “Ice Cream Craze Soothes a Steaming City–Purveyors and entrepreneurs say the demand now churns year-round,” I had to share.

He mentioned Maryellis Bunn’s The Museum of Ice Cream. It’s such a hit that the pop-up–July 29 to August 31–has long been sold out. It’s in New York’s trendy meatpacking district, a stone’s throw from the High Line and Whitney Museum.

According to its website, the museum is “curated by a collective of ice cream obsessed designers, artists, and friends.” It boasts interactive highlights such as “a swimmable rainbow ‘sprinkle’ pool, edible balloons, an immersive chocolate room and a collaborative massive ice cream sundae.” There will be tastings of futuristic ice cream created by Dr. Irwin Adam, Future Food Studio founder. I checked out his Facebook page. The Toronto-based consultant is working on two pasta sauces: mealworm and cricket Bolognese.

GelatoPassy also wrote about some of the popular ice cream taste sensations in and around the city this summer: “black-colored coconut ice cream that takes its distinctive hue from coconut ash” at Morgenstern’s Finest Ice Cream. In addition there’s “10Below, which focuses on the Thai-style rolls made using a flash-freeze technique—hence, the company’s name. The ice cream is prepared by pouring the mix on a super-chilled plate, then rolling the finished product, like it was dough.” Popular as well are “gargantuan and creatively conceived milkshakes, priced as high as $15. They go by names such as Sweet N’ Salty and Sour Power” at Black Tap Craft Burgers & Beer.

ProfiterolesHaving mentally gorged on some of my favorites–peppermint stick, caramel and coffee ice cream–I followed the museum idea and took a gander at the 26 “strangest museums” featured on Some include the International Banana Museum; Museum of Pez Memorabilia; Devil’s Rope Barbed Wire Museum; National Museum of Funeral History and the SPAM Museum that on its website calls itself M.O.M.A. for the Museum of Meat-Themed Awesomeness.

If you go to The Museum of Ice Cream, please share your review. What’s your favorite flavor and brand—or ice cream memory? Do you eat ice cream year around? Have you been to any memorable offbeat museums here or abroad or is there one you would like to visit or create?

10Below Thai-style ice cream rolls

10Below Thai-style ice cream rolls


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12 Responses to “Service of Comfort Food and Atypical Museums”

  1. Lucrezia Said:

    I don’t recall ever liking ice cream other than coffee flavor, which today is non-existent, unless one considers “blah” and “tasteless” a good reason for purchase. A popular local restaurant produced an excellent coffee gelato, but the MTA took care of that by raising the rent and putting it out of business.

    Comfort foods are usually fattening, and therefore not conducive to alleviating stress, so I’ll stick to the usual black coffee and a good puzzle. I’m not in the least inspired to support an industry which let me down.

  2. Hank Goldman Said:

    It’s the treat of all treats… Thank God for diet ice cream, pops, etc.
    Joanie especially loves her ice cream, and is able to limit quantities.
    Sliced bread, air-conditioning, luggage that rolls on wheels, and ice cream are great inventions of man kind.

    Does the I. C. Museum have free samples?

  3. JBS Said:

    I know I would weigh 100 lbs. if it weren’t for ice cream. My favorite flavor is something sold by Kemps (I bet that’s a Minnesota or at least a Midwestern brand), called Waffle cone. It has bits of waffle cone in it mixed with chunks of chocolate and chocolate revel. In a pinch, however, I will eat any and all ice creams.

  4. Jeanne Byington Said:


    I like some of the sauces put on ice cream–especially caramel or butterscotch–as much as the ice cream. I also love hot fudge. Sigh. I am not as fond of the newer varieties that have all sorts of chunks in them–nuts or chocolate bits.

    When stressed to the highest point I find it hard to eat and sometimes a smoothie or an ice cream–both easy to swallow–certain liquid yogurts as well, do the trick.

  5. Jeanne Byington Said:


    Pretty sure that there will be samples, especially by the Dr. who makes unusual taste sensations, only there’s a problem: The museum–actually a month long pop-up–is sold out. There are no more tickets to be had.

    Luggage on wheels is a lifesaver. I wonder if there is a travel museum with examples of luggage through the ages.

  6. Jeanne Byington Said:


    As I mentioned in my response to Lucrezia, I’m not as fond of ice cream with things in it which most people adore, hence the popularity of Ben and Jerry’s–though a friend makes an amazing peppermint stick ice cream using a good quality vanilla mixed with special peppermint sticks that she orders from a special source.

    Did I say how much I adore milk shakes?

  7. Anonymous Said:

    I have been to an Easter egg museum, and a crèches museum…and in a previous life I was asked to write up an article about the Museum of Nuts (the ones in shells) in Connecticut. Their slogan should have been, “Let’s get cracking!”

  8. Jeanne Byington Said:


    I was not familiar with any of these museums.

    I LOVE the slogan you created for the Museum of Nuts–they should listen to you–and am still giggling that you had to clarify the focus of the institution. The PC folks would go nuts had the museum been founded to celebrate the other kind.

  9. Nancie Steinberg Said:

    Nancie wrote on Facebook: On my to do will get back to you. Boys went to CoolMess on Lexington Avenue where you make your own ice cream!

  10. Jeanne Byington Said:


    Leave it to you to be on top of all that’s new! What a great concept. CoolMess on East 62nd Street sounds like my kind of place.

    Maybe Lucrezia can concoct a coffee ice cream to her liking.

  11. hb Said:

    Not that there is anything wrong with ice cream (I’ve eaten my share over the years), but a museum of ice cream is a little much! Who is funding it, the ADA (The American Dentists Association)?

  12. Jeanne Byington Said:


    More likely the Ice Cream Manufacturers Assn. sponsored it, if there is such a thing. And I like the concept, though I’ve not been–nor are there tickets available so I won’t be visiting–so I can’t determine how well it works.

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