August 9, 2014
The making of MilkMade of flavor #111. Coney Island Crunchmalted vanilla pilsner ice cream with a caramel swirl and bits of pretzels
Step 5. BOOM. The perfect pint for any summer day - a nice ice cold one!

The making of MilkMade of flavor #111. Coney Island Crunch
malted vanilla pilsner ice cream with a caramel swirl and bits of pretzels

Step 5. BOOM. The perfect pint for any summer day - a nice ice cold one!

August 8, 2014
The making of MilkMade of flavor #111. Coney Island Crunchmalted vanilla pilsner ice cream with a caramel swirl and bits of pretzels
Step 4. What pairs perfectly with beer? A salty-sweet treat! Well, that pretty much pairs perfectly with everything. So we threw in bits of pretzels from Martin’s Pretzels and a swirl of caramel from Spoonable. Layers and layers of pretzels and caramel.

The making of MilkMade of flavor #111. Coney Island Crunch
malted vanilla pilsner ice cream with a caramel swirl and bits of pretzels

Step 4. What pairs perfectly with beer? A salty-sweet treat! Well, that pretty much pairs perfectly with everything. So we threw in bits of pretzels from Martin’s Pretzels and a swirl of caramel from Spoonable. Layers and layers of pretzels and caramel.

August 7, 2014
The making of MilkMade of flavor #111. Coney Island Crunchmalted vanilla pilsner ice cream with a caramel swirl and bits of pretzels
Step 3. Spinning like a Luna Park ride!

The making of MilkMade of flavor #111. Coney Island Crunch
malted vanilla pilsner ice cream with a caramel swirl and bits of pretzels

Step 3. Spinning like a Luna Park ride!

August 6, 2014
The making of MilkMade of flavor #111. Coney Island Crunchmalted vanilla pilsner ice cream with a caramel swirl and bits of pretzels
Of course we teamed up with Coney Island Brewing Co for this one! Because a visit to Coney Island is not complete without grabbing a cold one and catching a showing of Sideshows by the Seashore. (Seriously, this is such a NYC classic).
We opted to use the Mermaid Pilsner -  crisp, hoppy lager with a hint of spice and a touch of fruit and floral.

The making of MilkMade of flavor #111. Coney Island Crunch
malted vanilla pilsner ice cream with a caramel swirl and bits of pretzels

Of course we teamed up with Coney Island Brewing Co for this one! Because a visit to Coney Island is not complete without grabbing a cold one and catching a showing of Sideshows by the Seashore. (Seriously, this is such a NYC classic).

We opted to use the Mermaid Pilsner -  crisp, hoppy lager with a hint of spice and a touch of fruit and floral.

August 6, 2014
The making of MilkMade of flavor #111. Coney Island Crunchmalted vanilla pilsner ice cream with a caramel swirl and bits of pretzels
Step 2. We create a dangerously fun base using vanilla malt (just like the old soda shoppes used!) and our pilsner reduction. 

The making of MilkMade of flavor #111. Coney Island Crunch
malted vanilla pilsner ice cream with a caramel swirl and bits of pretzels

Step 2. We create a dangerously fun base using vanilla malt (just like the old soda shoppes used!) and our pilsner reduction. 

August 5, 2014
The making of MilkMade of flavor #111. Coney Island Crunchmalted vanilla pilsner ice cream with a caramel swirl and chunks of pretzels
Step 1. We’re performing a little Coney Island magic of our own! Watch us turn a pint of beer into a pint of ice cream… 
First we reduce the beer to get the boldest beeriest taste.. 

The making of MilkMade of flavor #111. Coney Island Crunch
malted vanilla pilsner ice cream with a caramel swirl and chunks of pretzels

Step 1. We’re performing a little Coney Island magic of our own! Watch us turn a pint of beer into a pint of ice cream… 

First we reduce the beer to get the boldest beeriest taste.. 

August 4, 2014
Flavor of the Month: Flavor #111. Coney Island Crunchmalted vanilla pilsner ice cream with a caramel swirl and bits of pretzels
It’s time for that annual trip to Coney Island! If you haven’t taken a ride (or two, or three) on the Cyclone this summer, we’re taking you there with our pints. Then we’re hitting the Sideshows by the Seashore, playing a game of Shoot the Freak on the boardwalk, grabbing a dog at Nathan’s, and of course, chilling out with an ice cold Coney Island Mermaid Pilsner. To celebrate this annual summer excursion, we present Coney Island Crunch — made with malted vanilla, real Coney Island Pilsner a caramel swirl, and pretzels.
featuring:Coney Island Mermaid Pilsner from Coney Island Brewing Co, Brooklyn, New YorkPretzels from Martin’s Pretzels, Theresa, New YorkSalted Caramel Sauce from Spoonable Brooklyn, Brooklyn, NY

Flavor of the Month: Flavor #111. Coney Island Crunch
malted vanilla pilsner ice cream with a caramel swirl and bits of pretzels

It’s time for that annual trip to Coney Island! If you haven’t taken a ride (or two, or three) on the Cyclone this summer, we’re taking you there with our pints. Then we’re hitting the Sideshows by the Seashore, playing a game of Shoot the Freak on the boardwalk, grabbing a dog at Nathan’s, and of course, chilling out with an ice cold Coney Island Mermaid Pilsner. To celebrate this annual summer excursion, we present Coney Island Crunch — made with malted vanilla, real Coney Island Pilsner a caramel swirl, and pretzels.

featuring:
Coney Island Mermaid Pilsner from Coney Island Brewing Co, Brooklyn, New York
Pretzels from Martin’s PretzelsTheresa, New York
Salted Caramel Sauce from Spoonable Brooklyn, Brooklyn, NY

August 1, 2014
We’re back and cooler than ever.
You didn’t think we’d leave you sweltering in the August heat without some ice cream to chill out, did you? 
As you may know, we took a little summer break. But it was no vacation - we were hard at working planning for milkmade 2.0 (or 3.0 or 4.0? who knows at this point!)
But we DID take a few days here and there to explore the city and hit the beach — all in the name of ice cream R&D we assure you! Based on our favorite summer-in-NYC adventures, we crafted two beach-inspired flavors: Coney Island Crunch and The Orchard. Hope they inspire you to get out there and live it up with what remains of summer!

We’re back and cooler than ever.

You didn’t think we’d leave you sweltering in the August heat without some ice cream to chill out, did you? 

As you may know, we took a little summer break. But it was no vacation - we were hard at working planning for milkmade 2.0 (or 3.0 or 4.0? who knows at this point!)

But we DID take a few days here and there to explore the city and hit the beach — all in the name of ice cream R&D we assure you! Based on our favorite summer-in-NYC adventures, we crafted two beach-inspired flavors: Coney Island Crunch and The Orchard. Hope they inspire you to get out there and live it up with what remains of summer!

July 17, 2014
MilkMade and the Million Peaches!
It’s National Peach Ice Cream Day, so you know we had to celebrate. We’re digging up recipes from summers past like flavor #91, Millions of Peaches and flavor #20, Peppery Peach. If we had our little way, we’d eat peach  ’scream every day. How about you?

MilkMade and the Million Peaches!

It’s National Peach Ice Cream Day, so you know we had to celebrate. We’re digging up recipes from summers past like flavor #91, Millions of Peaches and flavor #20, Peppery Peach. If we had our little way, we’d eat peach  ’scream every day. How about you?

July 12, 2014
A la mode is the only way to go. Happy National Pecan Pie Day! 
We dug up the recipe from 2011 to celebrate with our own Pecan Pie a la Mode today. 

A la mode is the only way to go. Happy National Pecan Pie Day! 

We dug up the recipe from 2011 to celebrate with our own Pecan Pie a la Mode today. 

July 10, 2014
Today’s work: Dreaming up our August flavors, based on our favorite summer-in-NYC adventures! 
With the hot hot heat this summer, we’ve been making a lot more trips to beach and we’re feeling inspired. Can you guess what our next flavor may be? 

Today’s work: Dreaming up our August flavors, based on our favorite summer-in-NYC adventures! 

With the hot hot heat this summer, we’ve been making a lot more trips to beach and we’re feeling inspired. Can you guess what our next flavor may be? 

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.