The making of Maple Creemee
Step 4: Layer the pints. Maple ‘scream. Bits of cone. Maple ‘scream. Bits of cone.
The making of Maple Creemee
The making of Snakebite
Step 1: slice and dice the pears. Our pears are fresh from Migliorelli Farms in the Hudson Valley. We like to leave the skin on for a grittier taste.
freshly packed pints of Blueberry Buckle. hand-delivered to members by our Milkmaids this week. booya.
FLAVORS OF THE MONTH: MAY 2012
May already? Here are our flavors of the month!
a medley of floral notes in sweet cream ice cream
As spring approaches, we like to take a day trip out to East Marion, NY to Lavender by the Bay and pretend we’re rendezvousing through the Routes de Lavande in Provence, France. This year, we thought we’d spruce our lavender flavor up a bit with some more floral. Potpourri seemed an appropriate name. So here you have our new favorite spring time flavor.
Honey Roasted Honeycomb
honey roasted peanut butter ice cream with chunks of fresh local honeycomb
We don’t know about you guys, but we’ve always found it difficult to find a good peanut butter ice cream. Until now. This month we’re teaming up with Saratoga Peanut Butter Co to bring you a Honey Roasted Peanut Butter ‘scream. Pair it with chunks of honeycomb made from local Andrew’s Honey and it’s a pb lover’s (aka my) dream come true.
milkmade flavor of the month part 2: Carrot Cake
carrot cake deconstructed. carrot flavored cheesecake ice cream, spiced and mixed with walnuts and raisins
milkmade flavor of the month: German Chocolate Cake
chocolate coconut ice cream with toasted pecans, layered with a rum-spiked toasted-coconut caramel sauce
Our version of a traditional German Chocolate Cake. In ice cream form, of course. Made this one last summer to send to my father in sunny California in place of the actual German Chocolate Cake that we bake him every year for his birthday.
Now we’re finally releasing it for our members. Made with Mast Brothers Conacado chocolate. That’s one intense pint!
milkmade flavor of the month: Semifreddo
pistachio and candied almond ice cream with a swirl of honey
There’s a little hole-in-the-wall Italian restaurant near our hood in Hell’s Kitchen that we call our own. We frequent it often, and each time order this delicious dessert, my new favorite - Semifreddo. It was love at first bite and I knew I had to recreate it in a pint to share with you all.
The restaurant? We’ll never tell.
milkmade flavor of the month: Apple Cider Donut
cinnamon-spiced apple cider ice cream with chunks of apple cider donuts
Made with Red Jacket Orchard’s apple cider and Breezy Hill farm’s cider donuts - all from Saturday’s Union Square Greenmarket.
Fresh and Fresh! This is what is going into our PBnJupiter pints of the month.
1. Saratoga Peanut Butter Co’s Plain Jane peanut butter
We received this on Friday. The peanut butter was MADE ON TUESDAY, shipped here form Saratoga Springs on Wednesday, and is being crafted into our salty peanut butter base this weekend.
2. Jupiter grapes from Barrington Cellars
We retrieved boxes of these bad boys at the Union Square Greenmarket on Saturday. Hand-picked this week. Turned into jam and swirled into our PB ‘scream this weekend.
milkmade flavor of the day: Red Rum
rooibos-cinnamon ice cream with rum balls
Our flavor creation process is sometimes based around one main ingredient (Watermelon Snow), sometimes it’s an ice cream rendition of our favorite dessert (Red Velvet Cake), and sometimes a flavor name is so perfect that we have to concoct a ‘scream to match.
Red Rum was a hybrid of ingredient and name - we long ago realized that our favorite red tea makes a killer ‘scream, especially when paired with a touch of cinnamon and vanilla. So silky and light, yet full of flavor. Yum. When deciding what to mix in, the name Red Rum came to mind. Perfect! Especially for the spooky month of October.
But how to incorporate rum? After many failed attempts at a rooibos-rum base, we almost gave up on Red Rum. But then - enter Emily Dubner of Baking for Good who created, just for MilkMade, these rum balls. They’re so good, I can’t keep my hands off them. It’s a cookie dough/donut hole/shot of rum in each ball. And we’re packing them into our rooibos pints this October. Watchout!
Note that we recognize our pals Ben & Jerry just announced their Schweddy Balls ‘scream. It truly was a coincidence - the announcement came the day after we placed the order with Baking for Good. Great minds, or something!
it may feel like fall, but our Endless Summer, a blend of hibiscus and ginger ‘screams, brings us right back to summer.
milkmade flavor of the day: Six Foot, Seven Foot, Eight Foot CRUNCH
fair trade banana ice cream with a peanut butter-chocolate swirl and chopped organic walnuts
This is our banana ice cream made with Fair Trade bananas sourced from Equal Exchange, which we picked up from our friends over at the Park Slope Food Coop. We hand peeled and incorporated each and every one of these babies into our ice cream base.