August 4, 2010
New York Times: You Scream, I Scream… At the Price of Ice Cream
Awww, looks like Julia wasn’t a huge fan of our July flavors of the month. Luckily, our members liked them! 
Why is our ‘scream so ‘spensive? Well mainly because we make it in tiny batches using small volumes of premium and local ingredients and do it all in an expensive commercial kitchen in order to comply with the DOH. (see the to-do about the GFM & food markets) So it goes..

New York Times: You Scream, I Scream… At the Price of Ice Cream

Awww, looks like Julia wasn’t a huge fan of our July flavors of the month. Luckily, our members liked them! 

Why is our ‘scream so ‘spensive? Well mainly because we make it in tiny batches using small volumes of premium and local ingredients and do it all in an expensive commercial kitchen in order to comply with the DOH. (see the to-do about the GFM & food markets) So it goes..

  1. dangmanh reblogged this from milkmadeicecream
  2. ceesquatch reblogged this from milkmadeicecream
  3. section9 reblogged this from milkmadeicecream and added:
    My roommate raves about your ice cream, I wouldn’t know from experience as he does not share.
  4. milkmadeicecream posted this