How does Natasha Nicholes's collaboration with @msichicago enhance the ice cream experience?

Natasha Nicholes’s collaboration with @msichicago turns ice cream into a full-on science and food experience. When I joined Chef @grahamelliot at the Museum of Science and Industry, we served nitro ice cream made from corn and even corn cobs, so people could literally see science in action while tasting something familiar in a totally new way.

Using liquid nitrogen adds drama, texture, and curiosity: clouds of “smoke,” ultra-smooth ice cream, and a fun gateway to talk about food, farming, and science with families and kids.

Would you be more into the science part, the flavor experiments, or just eating the ice cream?