Though one wonders if it isn't taking the concept of bespoke food just a spoke too far, the ice cream that emerges (the Rube Goldberg-esque
process involves floating Eames-unit-looking boxes suspended at optimal heights throughout the space to house the equipment and ingredients needed for each stage) at Camden ice cream parlor
Chin Chin Laboratorists makes Ben and Jerry's look jerry-rigged. The sweet stuff is frozen to order with liquid nitrogen in a mad-science setting created by a pair of
north London designers.
(
via Dezeen)
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