The making of Maple Creemee
Step 4: Layer the pints. Maple ‘scream. Bits of cone. Maple ‘scream. Bits of cone.
Hi, we're the Milkmaids of MilkMade Ice Cream (milkmadeicecream.com).
This is a blog of our adventures in ice cream, including flavors of the day, behind the scenes, and company updates. Keep up with more adventures on facebook, twitter @milkmade, and instagram @milkmadescream.
This is a blog of our adventures in ice cream, including flavors of the day, behind the scenes, and company updates. Keep up with more adventures on facebook, twitter @milkmade, and instagram @milkmadescream.
March 12, 2013
March 11, 2013
The making of Maple Creemee
Step 3: Hand-crafted cones. Made by Ampersand Conery, a new startup that is reimagining the cone, creating unique flavors with high quality ingredients. Yeah, why does a cone only come in one flavor? Ampersand is changing that, starting with their Vanilla Bean cone chips to stud our pints.
March 7, 2013
The making of Maple Creemee
Step 2: Cook down that maple and use it to make a super sweet mapley ‘scream.
March 6, 2013
The making of Maple Creemee
It’s been a cray busy week making these pints and getting them out the door. (Crafting this month’s flavors took foreeeever - more on why later.) We love to show you how we make the ‘scream, so here we go.
Step 1: We start with the best Vermont maple syrup from family-run Morse Farm. Mmmm. Mappplllleeee. Tapping the maple trees has been in the Morse family since they helped settle Central Vermont. Wow! We discovered Morse Farm on a snowtrip earlier this year, nestled in Montpelier, VT. A highly recommended pit-stop - drop in for a Maple Cremee sometime!
March 1, 2013
Boom! March already. Here are our flavors of the month.
#81 Maple Creemee
maple ice cream with bits of cone
It’s sugarin’ time and the sap is flowing. Our pals at Morse Farm are tapping the trees and the maple creemee stands are coming out of hibernation. That’s the true sign of spring’s return. And we’re ready for it, celebrating it, with our rendition of the maple creemee. It’s simply a Grade A Dark Amber maple ice cream strewn with bits of the-best-cone-you’ve-ever-had from Ampersand Conery.
#82 Churro
dulce de leche ice cream with chunks of churro
Dulce de leche, the candy of the milk. Who knew milk could make such a delicious candy? We didn’t, until we boiled a can of it and, woah, a caramel-like jam was produced. Just like that. Churro has been a flavor we’ve long wanted to create - but how, and with what churros, we wondered. Well, with a can of milk and a trip uptown to the new Le Churro, we figured it out. For our pints, we’re dulce’ing our own leche and tossing in mini churro chunks. Delicioso.
February 28, 2013
final flavor of the day: Chocolate Plus Plus
chocolate ice cream + chocolate chips + chocolate fudge ripple
C++. Get it? Our last custom flavor for Codeacademy, this may be our best chocolate to date. (No, actually, this still is). Using Mast Brothers Dominican Republic we made a dense chocolate ice cream base + crunchy chocolate chips + chocolate fudge rippling throughout. Dang. It’s good. I mean just look at it!
February 28, 2013
other flavor of the day: Java
java ice cream
Inspired by Javascript, here’s our java ice cream for Codeacademy. It’s straight up strong, black, and very sweet Indonesian coffee ice cream. Our beans are from Porto Rico Importing Co - a Sumatra Mandheling - and we steep them right in the cream to get the strongest smoothest coffee flavor.
February 28, 2013
flavor of the day: Ruby
ruby red grapefruit ice cream
We have a Milkmade Ice Cream Social tonight at Codeacademy, you know the guys that making learning how to code super easy. We’ve come up with some fun code-inspired flavors for them. We’ll share with you the first - Ruby. A la Ruby on Rails. It’s a ruby red grapefruit ice cream - but it’s not just that. It’s grapefruit broiled with brown sugar, ginger, cinnamon, and then turned into ice cream. One taste and WOAH - if you ever wanted the tangy sweet shocking taste of grapefruit in ice cream form (you did, didn’t you?), this is it.
February 26, 2013
flavor of the day: Mango
mango ice cream
Okay here we go with our first Tropics in February flavor. Straight up Mango Ice Cream. Not sorbet. Not sherbet. Ice cream. One spoonful and we’re back in Fiji, picking mangos from trees and eating them with bare hands.
Our mango ‘scream is super creamy and delicious and we really want to release a variation of this as a flavor of the month. So the hunt for a fair trade, sustainable, someone-we-can-be proud-to-work-with mango supplier has begun. Tips are welcome.
February 20, 2013
During prolonged periods of gray skies and sub-freezing temperatures here in New York City, we can’t help but start daydreaming about summer. We crank the summer jams, close the windows to our furnace-like apartments, and, of course, start our summer flavor experiments.
To abet this endeavor, we called upon The Orchard, the gourmet fruitery out in Midwood, Brooklyn. It’s a small place, but stocks fruit from all over the world. We picked up some mangos, mangosteens, passion fruit, UGLI fruit, and popcorn clementines, for starters. Stay tuned to see what we come up with!
February 18, 2013
It’s Washington’s Birthday and we’re paying tribute in the best way we know how. By making (and eating) ice cream.
Did you know that George Washington also had a penchant for ice cream? In fact, he spent over $200 on ice cream during the summer of 1790. That’s like $5,080 today. (That’s based on the increase in CPI from 1790 to today, just so you know).
He also was an ice cream maker himself. Inventory records show he had two pewter ice cream pots, and his journal from 1786 documents his “ice operation”:
“Renewed my Ice operation to day, employing as many hands as I conveniently could in getting it from the Maryland shore, carting and pounding it.” (via NPR)
He’d get ice from the Maryland shore in winter, store it until the spring when cows were producing dairy, and then, using fruit, cream and sugar (nope - no vanilla or chocolates, ice creams were all fruit flavors back then), he’d prepare a slushy, creamy version of ice cream. It was served as a delicacy, in portions of one or two ounces in tiny porcelain teacup-like dishes.
So here’s to him - our lemon ice cream served in tiny teacups. Happy Birthday GW.
February 18, 2013
Happy belated Valentine’s day!
We would have wished you well much earlier, except we were cray busy delivering hundreds of pints of Red Velvet and Salted Caramel around town last Thursday.
Above are some shots of making each Gram - scooping the Red Velvet, making the caramel, packing the pints, and hand-cutting and hand-writing each and every love letter (that part was especially fun). And the shots below are from V-Day Gram recipients, courtesy of @kaitlinyap, @jqwilde, @thenummylist, and @littlehipsqueaks.
