Chalk this up to “sure why the fuck not?” For the low cost of $24, and a trip to London, you can make your was to Icecreamists in Covent Garden and lick the tasty nectar of breast milk ice cream, better known to customers as “Baby Gaga.”
Why would you want to suckle breast milk ice cream? Well, according to Matt O’Connor, founder of Icecreamists, “Some people will hear about it and go yuck – but actually it’s pure organic, free-range and totally natural.” And he added, “If it’s good enough for our children, it’s good enough for the rest of us.” Touche sire, touche.
The ice cream flavor is possible due to the lactating donations of 35-year-old Victoria Hiley. Luckily, her contribution was pasteurized before being churned with lemon zest and Madagascar vanilla.
“No-one’s done anything interesting with ice cream in the last hundred years,” O’Connor added, with just a touch of hyperbole. At some point, however, he should have stopped and asked himself if using human breast milk is “interesting” or even “boundary pushing.” That’s not to outright discount his endeavor, it could very well be creamy, smooth and udder-ly decadent. But it strikes me as rather extreme. Ice cream doesn’t have to be extreme to be interesting, but using breast milk in dairy products — not unlike Daniel Angerer concocting breast milk cheese for customers of his Klee Brasserie in NYC — certainly raises an eyebrow. Maybe enough to get the press push and additional customers you’ve been striving for.