June 26, 2014
Throwback Thursday! Last month we took a MilkMade field-trip out to Long Island to visit our partners at Amagansett Sea Salt Co. Today, we’re detailing that adventure and sharing it with y’all.
Amagansett Sea Salt was founded by husband and wife team, Natalie and Steven in 2011. They believe in the same method we do: crafting their product in small batches by hand to ensure the best tasting, highest quality product. And just like us, they don’t take a break for the winter. Year round, these salt makers take daily trips to the ocean and collect sea water, bucket by bucket. 40 gallons a day, to be exact.(image courtesy of Amagansett Sea Salt)
Steven pours the water in shallow layers into hundreds of buckets set up in small huts. Shielded from most of the elements by mesh coverings, the sun beats down on the huts and evaporates the water, leaving behind salt crystals. Steven carefully scrapes the salt, transfers them into new bins and takes them to a small greenhouse where they can finish drying. 


Once all the water is evaporated, large mounds of salt are left to sit on Steven’s DIY sieve and sifted to remove any non-salt particles. Finally, the salt takes its turn through a handmade grinder - another one of Steven’s DIY projects - to get the salt down to shakeable proportions. We told you this stuff was handcrafted!


From MilkMade flavors like Pretzel and Bee Sting to our Signature Salted Caramel, Amagansett Sea Salt gives us that punch of salt (not a typo, we always go big on flavor) we like.

Throwback Thursday! Last month we took a MilkMade field-trip out to Long Island to visit our partners at Amagansett Sea Salt Co. Today, we’re detailing that adventure and sharing it with y’all.

Amagansett Sea Salt was founded by husband and wife team, Natalie and Steven in 2011. They believe in the same method we do: crafting their product in small batches by hand to ensure the best tasting, highest quality product. And just like us, they don’t take a break for the winter. Year round, these salt makers take daily trips to the ocean and collect sea water, bucket by bucket. 40 gallons a day, to be exact.

(image courtesy of Amagansett Sea Salt)

Steven pours the water in shallow layers into hundreds of buckets set up in small huts. Shielded from most of the elements by mesh coverings, the sun beats down on the huts and evaporates the water, leaving behind salt crystals. Steven carefully scrapes the salt, transfers them into new bins and takes them to a small greenhouse where they can finish drying. 

Once all the water is evaporated, large mounds of salt are left to sit on Steven’s DIY sieve and sifted to remove any non-salt particles. Finally, the salt takes its turn through a handmade grinder - another one of Steven’s DIY projects - to get the salt down to shakeable proportions. We told you this stuff was handcrafted!

From MilkMade flavors like Pretzel and Bee Sting to our Signature Salted Caramel, Amagansett Sea Salt gives us that punch of salt (not a typo, we always go big on flavor) we like.

June 21, 2014
It’s finally and officially here! SUMMER! And you know the best way to cool down this season is with an ice cream cone (We’ll be enjoying our Signature Strawberry Shortcake ‘scream). Better lick it quick before it melts in the summer heat. 

It’s finally and officially here! SUMMER! And you know the best way to cool down this season is with an ice cream cone (We’ll be enjoying our Signature Strawberry Shortcake ‘scream). Better lick it quick before it melts in the summer heat. 

June 20, 2014
Root Beer Float anyone? It’s national Ice Cream Soda Day! Two parts soda, one part vanilla ‘scream and you have a float made in heaven.
Ice Cream Sodas were invented in 1874, possbily by accident! Robert Green substituted scoops of ice cream to keep soda cold after he ran out of ice — it was, of course, an instant hit. In 2012 we updated the classic by taking an all ice cream approach to it with our flavor # 68, Scratch Root Beer Float — again, an instant hit!

Root Beer Float anyone? It’s national Ice Cream Soda Day! Two parts soda, one part vanilla ‘scream and you have a float made in heaven.

Ice Cream Sodas were invented in 1874, possbily by accident! Robert Green substituted scoops of ice cream to keep soda cold after he ran out of ice — it was, of course, an instant hit. In 2012 we updated the classic by taking an all ice cream approach to it with our flavor # 68, Scratch Root Beer Float — again, an instant hit!

June 15, 2014
Happy Father’s Day! Treat your dad to a scoop, we’re sure it’ll make you his favorite kid (if you weren’t already)!  
Our founder, Diana, knows how to do it — every year she makes her dad’s favorite cake… in ice cream form! German Chocolate Cake was such a hit with him, it made its way into MilkMade members’ freezers as  flavor # 57.

Happy Father’s Day! Treat your dad to a scoop, we’re sure it’ll make you his favorite kid (if you weren’t already)!  

Our founder, Diana, knows how to do it — every year she makes her dad’s favorite cake… in ice cream form! German Chocolate Cake was such a hit with him, it made its way into MilkMade members’ freezers as  flavor # 57.

June 7, 2014
Another day, another celebration. We’re starting to really like what June is all about … Ice Cream!
Happy National Chocolate Ice Cream Day! From our 2011 archives, flavor # 30, Black Hearts Party - darkest chocolate ice cream with dark chocolate hearts. We <3 Chocolate ‘Scream!

Another day, another celebration. We’re starting to really like what June is all about … Ice Cream!

Happy National Chocolate Ice Cream Day! From our 2011 archives, flavor # 30, Black Hearts Party - darkest chocolate ice cream with dark chocolate hearts. We <3 Chocolate ‘Scream!

June 6, 2014
In honor of National Doughnut Day, we had to throw back to one of our original flavors from June 2010, #3 Coffee + Donuts - rich coffee ice cream with chunks of assorted Doughnut Plant donuts!
We even have our own mouths watering! We may just have to make a trip to Doughnut Plant right now to pick up some of their delicious confections&#8230;

In honor of National Doughnut Day, we had to throw back to one of our original flavors from June 2010, #3 Coffee + Donuts - rich coffee ice cream with chunks of assorted Doughnut Plant donuts!

We even have our own mouths watering! We may just have to make a trip to Doughnut Plant right now to pick up some of their delicious confections…

June 2, 2014

Happy National Rocky Road Day! 

We’ve always been big fans of the flavor - so much so that we reconstructed it
 back in June 2012 using Mast Brothers chocolate (naturally), BAKED marshmallows and a Moishe’s Bakery marzipan-cream base.

There’s been some debate as to who the true inventor of this classic American flavor is… Was it William Dreyer? Joseph Edy? Fentons Creamery’s George Farren? Regardless of who, one thing is for sure -  the idea of mixing chocolate, marshmallows and nuts sure did churn up a delicious ‘scream! It’s no surprise our Rock Rock Rockaway Road quick become one of our most popular flavors and so we had to add it to our line of Signature ‘Screams. 

May 20, 2014
Oh and be sure to check out the photobooth shots! Find yours here: http://photos.magbooth.com/New-York/NYC37-2014-05-01-MilkMade-Ice/

Oh and be sure to check out the photobooth shots! Find yours here: http://photos.magbooth.com/New-York/NYC37-2014-05-01-MilkMade-Ice/

May 20, 2014
It was the ice cream social to end all ice cream socials. It was the debut our our Five Signature Flavors. It was The #Lickstarter Social.
More pics are up on facebook. 
At our last party we paired our &#8216;screams with beer from The Bruery in California. Remember? THIS TIME, we teamed up with mixologist extraordinaire and friend, Brian Quinn, to pair cocktails with each of our signature &#8216;screams. Here&#8217;s what went down:


Amagansett Salted Caramelhouse-made caramel with Amagansett Sea Saltcocktail to pair: African Flower (w/ Bourbon, Amaro CioCiaro, Creme de Cacao, orange bitters)




Rockaway Roadrocky road reconstructed: marzipan ice cream with Baked marshmallows and chipped Mast Brothers chocolatecocktail to pair: Averna Julep (w/ Averna, rum, honey, and mint)


Fingerlakes PBnJsalted Saratoga Peanut Butter ice cream with a swirl of grape compotecocktail to pair: Exquisite (w/ Sweet Vermouth, Kummel, Absinthe, Bitters, Rose Water)


Chinatown ChocolateMast Brothers chocolate ice cream spiced with traditional Chinese spicescocktail to pair: Harvard (w/ Cognac, Sweet Vermouth, bitters, cherry)


Grady's ManhattanGrady&#8217;s Cold Brew coffee ice cream with a drop of a Manhattan cocktailcocktail to pair: Revolver (w/ Bourbon, Lolita, orange bitters)

It was the ice cream social to end all ice cream socials. It was the debut our our Five Signature Flavors. It was The #Lickstarter Social.

More pics are up on facebook

At our last party we paired our ‘screams with beer from The Bruery in California. Remember? THIS TIME, we teamed up with mixologist extraordinaire and friend, Brian Quinn, to pair cocktails with each of our signature ‘screams. Here’s what went down:

Amagansett Salted Caramel
house-made caramel with Amagansett Sea Salt
cocktail to pair: African Flower (w/ Bourbon, Amaro CioCiaro, Creme de Cacao, orange bitters)

Rockaway Road
rocky road reconstructed: marzipan ice cream with Baked marshmallows and chipped Mast Brothers chocolate
cocktail to pair: Averna Julep (w/ Averna, rum, honey, and mint)

Fingerlakes PBnJ
salted Saratoga Peanut Butter ice cream with a swirl of grape compote
cocktail to pair: Exquisite (w/ Sweet Vermouth, Kummel, Absinthe, Bitters, Rose Water)

Chinatown Chocolate
Mast Brothers chocolate ice cream spiced with traditional Chinese spices
cocktail to pair: Harvard (w/ Cognac, Sweet Vermouth, bitters, cherry)

Grady's Manhattan
Grady’s Cold Brew coffee ice cream with a drop of a Manhattan cocktail
cocktail to pairRevolver (w/ Bourbon, Lolita, orange bitters)

May 15, 2014
The making of MilkMade flavor #110. Cara Cara Creamsicleorange ice on the outside, a dollop of sweet cream on the inside
Step 4. We fill the pint with the orange &#8216;scream, and add a dollop of vanilla right in the middle. It&#8217;s like a creamsicle in a pint. MilkMade style.

The making of MilkMade flavor #110. Cara Cara Creamsicle
orange ice on the outside, a dollop of sweet cream on the inside

Step 4. We fill the pint with the orange ‘scream, and add a dollop of vanilla right in the middle. It’s like a creamsicle in a pint. MilkMade style.

May 14, 2014
The making of MilkMade flavor #110. Cara Cara Creamsicleorange ice on the outside, a dollop of sweet cream on the inside
Step 3. Then we do the vanilla cream. The best vanilla comes from Madagascar but we didn’t have to do all that travelling that far for ours (We&#8217;d be flying all over the world for this pint&#8217;s flavors if we had!). Luckily, Brooklyn-based chocolate manufacturer, Madecasse, works with farmers in northern Madagascar to source the premium bean. We&#8217;ve worked with Madecasse for other MilkMade flavors like #56 Follow the Rainbow and last month&#8217;s flavor #108 Black &amp; White Pint.

The making of MilkMade flavor #110. Cara Cara Creamsicle
orange ice on the outside, a dollop of sweet cream on the inside

Step 3. Then we do the vanilla cream. The best vanilla comes from Madagascar but we didn’t have to do all that travelling that far for ours (We’d be flying all over the world for this pint’s flavors if we had!). Luckily, Brooklyn-based chocolate manufacturer, Madecasse, works with farmers in northern Madagascar to source the premium bean. We’ve worked with Madecasse for other MilkMade flavors like #56 Follow the Rainbow and last month’s flavor #108 Black & White Pint.

May 13, 2014
The making of MilkMade flavor #110. Cara Cara Creamsicleorange ice on the outside, a dollop of sweet cream on the inside
Step 2.  We juice &#8216;em and add them into our milk and cream. The Cara Cara&#8217;s are a brighter, deeper orange. Check out that color! But sadly our scream doesn&#8217;t turn out that bright - the color is rather lost in the blank white of the cream.

The making of MilkMade flavor #110. Cara Cara Creamsicle
orange ice on the outside, a dollop of sweet cream on the inside

Step 2.  We juice ‘em and add them into our milk and cream. The Cara Cara’s are a brighter, deeper orange. Check out that color! But sadly our scream doesn’t turn out that bright - the color is rather lost in the blank white of the cream.