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 in Hell’s Kitchen near Jeremy’s hood that, in 2011, we began to call our own. We frequent it often, and each time order this new favorite dessert - Semifreddo. It was love at first bite and I knew I had to recreate it in a pint to share with you all. So voila - a pistachio ice cream with candied almonds strewn throughout, swirled with honey.
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.
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.
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.
flavor of the day: Watermelon Snow
salted watermelon ice cream
Have you ever seen old snow? You know - it’s summer and you’re on a hike in high altitude and you come across lingering snow from the past winter. It has a pinkish/reddish tint to it. If you get a bit closer to it, you can smell a slight scent of watermelon. Well, wouldn’t you know, that’s called watermelon snow! Seriously, it’s a thing. And an awesome name for a watermelon ‘scream.
Ours, though, isn’t just a pint of old snow. It’s a salted watermelon ice cream, made with fresh local sugar baby watermelons and sea salt from Maine.
flavor of the day: Endless Summer
a summer blend of hibiscus and ginger, with notes of melon and citrus
It’s September. Labor Day is nigh. The humidity in New York has passed. Soon gone are Summer Fridays, trips to Warm Up at PS1, day long picnics in Sheep’s Meadow, morning sessions at Rockaway, and ride-agains on the Cyclone.
For you all, at least. In our world, summer never ends!
