Design Lessons from an Architect-Designed Vancouver Ice Cream Shop...

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Design Lessons from an Architect-Designed Vancouver Ice Cream Shop

Mister Ice Cream in Vancouver offers the latest dessert craze-ice cream made to order using liquid nitrogen. (The technique has been popular in Asia for some time, say owners Michael Lai and Tommy Choi, and in San Francisco, Smitten Ice Cream is leading the charge.) Unlike readymade ice cream, which requires stabilizers such as eggs, the nitrogen technique mixes only fresh cream and milk with flavorings like sugar, salt, or chocolate. The ice cream, they report, is denser, smoother, and creamier.

At Mister Ice Cream, the act of making is a show in itself; a row of KitchenAid mixers becomes enveloped in a chilly cloud of nitrogen, signaling to customers that newly minted ice cream is close at hand. The shop, designed by Vancouver-based Scott & Scott Architects, is oriented to show off the process.

Photography by Fahim Kassam, except where noted, courtesy of Scott & Scott Architects.


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