The making of flavor #83, Pretzel
Step 1: We start with pretzels from Sigmund’s Pretzels in the East Village. They’re huge, moist, delicious, and quite salty. We infuse our cream and milk base with them.
The making of flavor #83, Pretzel
Step 1: We start with pretzels from Sigmund’s Pretzels in the East Village. They’re huge, moist, delicious, and quite salty. We infuse our cream and milk base with them.
These pretzels are making me thirsty.
Get ready for the spotlight on our first flavor of the month - #83 Pretzel. We (somehow!) captured that pretzel taste in every bite of ice cream. It’s a pretzel infused ‘scream with layers of peanut butter, and bits of chocolate covered pretzels. Boom. Kinda can’t stop sneaking spoonfuls of it while we make it.
Announcing our April Flavors of the Month!
#83 Pretzel
pretzel ice cream with peanut butter ripple
Nope, not pretzels in ice cream. This is our pretzel ice cream. We captured that “there’s-just-something-about-a-fresh-pretzel” essence and infused it into our cream, so every bite tastes like a pretzel. A Sigmund’s Pretzel, at that. We ripple the ice cream with peanut butter and included bits of chocolate covered pretzels, ya know, for meta effect.
#84 Yellowcake
lemon ice cream with chunks of yellow cake
Nope, not poison. But this pint is toxically delicious. Our Yellowcake ice cream is our signature creamy oh-so-sweet-yet-yikes-so-tart lemon ‘scream, mixed with chunks of yellow lemon cake cupcakes from our favorite cup caking duo, Robicelli’s. It’s a collaboration years in the making, brought to you to kick off Spring.
Aaaaand Churro. Dulce de leche ice cream with bits of churro from Le Churro.
Finally putting an end to our flavors of the month and delivering our last pints today. Here was the Maple Creemee. So mapely. So creamy.
Help us select our Signature Flavors!
We’re doing something that (we think) is cool. The backstory is this - up til now, we’ve never repeated a flavor for our Membership. We’ve made 82 flavors since we launched our little business in the dead winter of 2009 (sidenote: great launch date for an ice cream startup, eh?). We’ve delivered pints of each flavor to the doors of our members every month. And, unless you’re friends of ours, you couldn’t get our ice cream otherwise.
Starting this summer, we’re going to make some of our flavors more available. Not all of them, and not widely available. Six of them, at various spots around NYC (and maybe beyond!).
To select these six, we’re asking our members for help. And, you know what, we want the help your help too. Help us select our most delicious, most popular, most “MilkMade” flavors by reblogging, tweeting, commenting, whatever-form-of-communication-you’d-prefer your top flavor selections. All of our 82+ flavors are listed above and further descriptions are here. We’ll choose one comment and send its author two free pints when we launch our Signature ‘Screams.
The making of Churro
Step 4: Yep, pack em up, ship em out. Layer each pint with dulce de leche ice cream + bits of churro.
The making of Churro
Step 3: Source some awesome churros from Le Churro on the upper east side. Elena, the owner, was seriously the nicest. And the churros are really delicious - made right to order for you, so warm and doughy. Man! Ours are super crisp, hand-dipped in chocolate, and cut up into little pieces to throw in each pint.
The making of Churro
Step 1: Dulce the leche. Forever. This takes forever. But, like magic, it turns into this awesome caramel-like deliciousness.
The making of Maple Creemee
Step 5: Pack em up and ship em out.
The making of Maple Creemee
Step 4: Layer the pints. Maple ‘scream. Bits of cone. Maple ‘scream. Bits of cone.