Scoop

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MAY / 2016

Enjoy it before melt.

ART + ICECREAM

Dose it get any better?

Content

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ART + ICECREAM Dose it get any better?

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tholes With

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weird tist ice crea r A e n mfl IamACo # 14 Flavour you should try !

Editor Says

Does ice cream really make you happy?

Of course! Scientists have found that a spoonful of the cold stuff lights up the same pleasure centre in the brain as winning money or listening to your favourite music. Neuroscientists at the Institute of Psychiatry in London scanned the brains of people eating vanilla ice cream.

This magazine will gonna take you to see ice cream lovers world.

You will love it!

Thanapha Jitpremvanij

Editor

Subisú

Gorky Park ice creams

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This icecream has been a treat inseparable from a walk in the Moscow Gorky Park for decades.

It`s special taste of creamy vanilla and waffle cone became a memory of childhood for several generations, and it has remained true to the old fashioned recipe.

The aim to connect the historical value with modern recognition through scoop magazine / MAY 2016

design was achieved by developing patterns, inspired by key symbols of the Park`s life. Each pattern corresponds with one of the six flavours.

European Design Awards 2015 Silver Award in Packaging Food & Beverages category Design by Anastasia Genkina

The graphic concept is inspired on the naivety of children, when they still believe in impossible things. We designed an icon based on these fantasies.

The name is a combination of two ideas, on one hand, it was inspired on a sweet French song that repeats “Bisou Bisou”, and on the other hand, its zalso a game of the word “subibaja” <seesaw>, where our main character plays with a balloon.

The combination of texture, colors and materials tell the story of a handmade Mexican product.

Design by Futura utilized

Fashion pops Lara was inspired by Spring and Summer collections of 2013 to create ‘FAHION POPS’ “I looked at colour, texture and eye-catching elements that made some collections stand out from others: Louis Vuitton’s checkered twin catwalk, McQueen’s crunchy textures, Burberry’s lickable metallics and Kenzo’s summery colour palette and patterns” Design by Lara Atkinson

The Cute Ice Cream The Cute Ice Cream was born as an opportunity to satisfy the most creative designers. We made up a healthy, delicious and quite beautiful ice cream.

“Its image is inspired in the innocence and fun we experienced when eating ice cream as a kid. Also, in its practical and fun packaging, you will be able to find lovely stories written in it.”

Design by FCB Crea Costa Rica

Pipersglace’s A graduation project and a concept for Pipersglace’s identity.

Pipersglass’ new concept consists of a new logo, graphic elements, website, café, packaging designs and all else there is to it.

Design by Camilla Danielsson

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Davide Balula, Painting the Roof of your Mouth (Ice Cream), 2015. Installation, dimensions variable. Courtesy Galerie Frank Elbaz, Paris and Franรงois Ghebaly Gallery, Los Angeles. With the support of Noirmontartproduction, Paris

ART + ICECREAM Dose it get any better?

We often talk about the food of high-end chefs like Ferran Adrià, René Redzepi and Massimo Bottura as art, but a new collaboration featuring ex-Noma pastry chef Daniel Burns (boss of NY beer and food Michelin starred eaterie Luksus), takes the link to new levels.

Burns has got together with French artist Davide Balula to interpret fou of the French artist’s works via the medium of – wait for it – ice cream.

They’ll debut the collaboration at Art Basel this week in a show called Painting the Roof of your Mouth.

We caught up with Burns, who incidentally is working on a book of beer and food pairings for Phaidon, to ask how it came about.

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“Davide had heard about me from (chef) Agata Felluga and invited me over to his studio in Brooklyn to look at some work. I suppose it was a kind of test to see if we could get along. He does things like burn the picture frame then rub it on another canvas so there’s like a negative image. This immediately gave me the idea for lots of different infusions – tobacco, wood chips…”

Of course Burns, who’s now known more for his innovative pairings of beer and food at Luksus – go if you get the chance – cut his teeth creating all kinds of gelato genius each night at The Fat Duck in the UK and then as pastry chef at René Redzepi’s Noma.

“Flavour-wise it’s obviously going to be unique, but we still want it to be delicious and interesting – it’s not meant to be crazy or inedible,” he says. Burns will present the flavours at a pop up counter in the Art Basel booth, and on roaming cycle carts outside and around the fair.

All are based closely on Balula’s works, one of which, River, sounds particularly interesting as Balula himself told us over the weekend.

“They taste amazing! Though they are very far from what you would expect an ice cream to taste like, of course. Gelato is a perfect vehicle for the smells I come across while making my paintings.

And not only because they carry some of the ingredients’ you find on the surface of my canvases.

One scoop of Burnt Wood ice cream will really transport you instantly next to an imaginary fire camp.

And you can’t avoid thinking of the materials of charred wood, something very visual when you have it in your mouth. But it goes further than that; the flavour is also very complex once you get the second spoonful. You start to realize how hot it becomes in your mouth. Woody, fatty but light and sweet at the same time. It coats your palate in a very unique way.

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“To make those River paintings, I abandon the canvases in a riverbed for various amounts of time and then fish them back up after they have gathered sediments, grown algae and mould.

Daniel’s River ice cream to me is incredibly close to that ‘wilderness’ flavour.

What you picture in your mind taps into a memory of your own, if you have ever spent time by natural streams of water.

“I personally think the flavours are very successful in projecting a very defined space in your imagination. While the flavours are easy to match with their “painterly” counterparts, each one of them still maintains an autonomy of its own, a happy life away from the paintings. We also adjusted those 4 different flavours for them to complement each other if mixed in one cup. We kept it very playful.”

F o o d a n d d r i n k h as always been part of Balula’s practice. Although his work can be conceptual in many regards,

how hot it becomes in your mouth. Woody, fatty but light and sweet at the same time. he’s quite taken with the idea that it has to physically go through one’s own body in order to be fully experienced.

“Yes, and I mean deeper than the cornea! Any edible related artwork doesn’t last for the only duration of its journey through you but I believe that it also immerses itself into your body memory. Food is not only about flavours and display; it is usually a link to a broader context, an extension of a specific idea. I see food as being one unit in a long chain of experiences.”

If you’re going to Basel make sure you drop by booth J12, and take time to enjoy what sounds like a great experience

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Fixes Chicago Potholes With Ice Cream Mosaics Artist Jim Bachor Many street artists work in ephemera — graffiti that will soon be removed, murals that will eventually be painted over — but Bachor is intrigued by the possibility of longevity offered by these street mosaics. “Ancient mosaic art — its durability astounded me,” he says.

“2,000-year-old mosaics look exactly like the artist intended today!” By

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combining this durable art form with a problem of crumbling infrastructure, he saw a way toward achieving two highly desirable ends.

As for the beneficiaries of his reparative art, he says the Chicago public has been “overwhelmingly positive” about the project. City officials have been more measured in their response.

devouring a melty, delicious Good Humor bar on a stoop on a steamy July afternoon — does anything say “summer in the city” more perfectly?

With the hottest months fast approaching, mosaic artist Jim Bachor is bringing those frosty memories to streets in Chicago and Jyväskylä, Finland. In a series called “Treats in the Streets,” Bachor fills in potholes in city avenues not just with cement, but with bold, colorful mosaics of ice cream treats.

“Potholes are universally hated/despised no matter who you are,” explained Bachor in an email to The Huffington Post. “Ice cream is (almost) universally loved.” This isn’t the first time he’s both repaired and beautified potholes with his art. Last fall, he installed flower mosaics in a number of potholes in Chicago. “I like the contrast of juxtaposing something ‘bad’ with something ‘good,’” he says.

While an untended pothole is an annoyance, a public eyesore, even a danger, Bachor’s guerrilla mosaic repairs are both practical and healing on a more soulful level. Instead of jagged holes in the concrete, streets are dotted with cartoonishly bright, meticulously crafted patches of public art, adding a touch of optimism to the neighborhood.

Last year, city spokesman Bill McCaffery told The Chicago Tribune, “Mr. Bachor and his art are proof that even the coldest, harshest winter can not darken the spirits of Chicagoans. But filling potholes is a task best left to the professionals and CDOT.” Fortunately for the grateful citizens of Chicago, Bachor isn’t leaving well enough alone. Instead, there are a few fewer potholes, and a few more pieces of striking public art, around the city. Sounds like a great start to the summer.

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Amorino Gelato 12 /

The two founders’ passion is highlighted in their values : exacting standards of quality, consistency, pleasure and flavor, as well as the cosy atmosphere in their shops.

Paolo Benassi : “Our objective is to make the highest quality gelato as naturally as possible with no artificial colours or flavorings”. scoop magazine / MAY 2016

Very soon their success allowed them to open more stores in many prestigious locations. The crowds in front of their shops are very much a part of the summer scene in various capitals.

Cristiano Sereni : “ greatest satisfaction is allowing people to discover, through Amorino, the magic of authentic traditional Italian gelato... it’s part of my home, my native culture”.

The creation of each new flavor of gelato starts with the most rigorous selection of sourced ingredients,

Created in 2002 by two childhood friends, Cristiano Sereni and Paolo Benassi, Amorino was born in the heart of Paris on Ile St Louis. combined with the patience and skill of our highly trained chefs. We, at Amorino, are fully conscious of the requirements that are needed to make perfect gelato and we won’t rush that delicate process.

For each new recipe, we push ourselves to maximise the flavor and taste.

How? By simply using organic and natural products, by sourcing our ingredients directly from reputable suppliers and by ensuring that we oversee every stage of the production process.

In 2005, Cristiano Sereni and Paolo Benassi were able to centralize their gelato production which allowed them to combine their valuable know-how with new techniques from the drawing board to actual production of each flavor.

Paolo Benassi “We insist on keeping a close eye on the production of our gelato to thus be able to guarantee the highest standard of quality to all our customers.

In order to achieve this consistency, our products arrive at each shop ready to be served, this avoids the risk of product alteration and we can guarantee that our customers will enjoy the same experience regardless of where they go to buy it”.

Cristiano Sereni “ Our gelato and sorbets are churned everyday in typical Italian fashion under the very watchful eyes of our chefs. Our recipes take into account the needed for the gelato to mature, to allow each flavor to develop to its full potential. We use only the freshest free range organic eggs and the highest grade whole milk. Absolutely no colouring agent or artificial flavors will be found in our gelato this is one of Amorino’s fundamental principles”.

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Iced duck cream. - By Javier & Marta

Buddha Cone - Serenity At The Top of the City.

Fancy Toppings. /

108 Cones. scoop magazine / MAY 2016

The internet in as ice cream - by Melanie

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Barcelona Design Cone

#IamAConeArtist

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reasons

why you should eating me!

Ice cream is a great 1

source of vitamins.

Vitamin A, B, C, D and E are sound in every scoop of ice cream.

Thiamine and Niacine are much needed by the body too. Did you know that ice cream can save you from blood clotting too? The vitamin K in ice cream can save you from that!

Ice cream contains 3

much-wanted healthy minerals.

Calcium and phosphorus are building blocks to help keep your bones strong and healthy. Ice cream contains these two most important minerals that can save you from suffering from kidney stones.

Ice cream provides 2

you with a lot of energy. Because of its high nutritional value, not to mention the good protein and the carbohydrates that it contains, milk has become essential to get the energy that you need.

With all its goodness, ice cream should indeed be a daily treat.

Ice cream stimulates 4 the creative thinking.

Ice cream does not only help you lessen the negative effects of stress, but it helps your body produce more happy hormones. Ice cream is made out of milk, which is a natural tranquilizer that will help your body relax.

you should try !

weird icecreamflF lavour

Octopus ice cream Ben & Jerry’s may be known for their kooky creations but they’ve got nothing on the Japanese.

Not content with coming up with wasabi and cactus flavours, adventurous ice cream enthusiasts are going overboard for octopus flavoured ice cream known as Taco Aisu.

Cheeseburger ice cream Hoping to give Max & Mina’s a run for their money is Heladeria Coromoto ice cream parlour in Venezuela.

While flavours such as calamari, cheese and corn ice cream regularly appear on the 800-strong menu, they really pushed the boat out with their cheeseburger flavour - a blend of burger meat, cheese, French fries and ‘secret ingredients’. It’s like having a Happy Meal and McFlurry all in one.

Horsemeat ice cream Bacon ice cream When a fry-up just isnâ&#x20AC;&#x2122;t enough, why not try candied bacon ice cream? The meaty ice cream flavour was created by experimental American cook and baker David Lebovitz, who candied strips of bacon using brown sugar before blending them with cinnamon, vanilla and a splash of dark rum. Apparently his butcher loved it!

Surprisingly the one that weirds us out the most is horsemeat flavoured ice cream from Japan.

Basashi ice , sold in Tokyo markets, features chunks of blended raw horsemeat - no, not My Little Pony!

Beast milk ice cream Breast milk ice cream London ice cream shop The Icecreamists caused a stir when they started selling breast milk ice Certainly one to skip cream, entitled Baby on a first date, garlic Gaga. The controversial flavoured ice cream is ice cream flavour was an ideal treat for those created using freshly-exthat love those pungent pressed breast milk little bulbs. While a donations from members touch of honey is often of the public, blended added to the recipe to with Madagascan vanilla bring out the natural pods and lemon zest. sweetness of the garlic, the ice cream is actually served as a sauce alongside main dishes like steak.

Garlic ice cream

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you canâ&#x20AC;&#x2122;t buy a happiness but you can buy an ice cream that kind of same things.

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