February 13, 2014
The making of MilkMade flavor #104, Cordially Yoursamarena cherry ice cream with chipped chocolate and a white chocolate ganache
Step 3: Once we churn the ‘scream, we add in the chocolates, and then scoop away. Gotta make sure every scoop has both white AND dark chocolate. 

The making of MilkMade flavor #104, Cordially Yours
amarena cherry ice cream with chipped chocolate and a white chocolate ganache

Step 3: Once we churn the ‘scream, we add in the chocolates, and then scoop away. Gotta make sure every scoop has both white AND dark chocolate. 

February 7, 2014
The making of MilkMade flavor #103, Brie Minebrie ice cream with a cabernet caramel swirl
Step 6: We pack each pint by hand and layer each layer by hand. One layer caramel, one layer brie ‘scream, another layer caramel, another layer brie ‘scream, and top it all off with another drizzle of caramel. 

The making of MilkMade flavor #103, Brie Mine
brie ice cream with a cabernet caramel swirl

Step 6: We pack each pint by hand and layer each layer by hand. One layer caramel, one layer brie ‘scream, another layer caramel, another layer brie ‘scream, and top it all off with another drizzle of caramel. 

February 6, 2014
The making of MilkMade flavor #103, Brie Minebrie ice cream with a cabernet caramel swirl
Step 5: We reduce the wine and add it to our house-made caramel swirl. It creates this really complex delicious caramel sauce - sweet and salty caramel taste, but also a blueberry, peppery, and smoky taste from the wine notes. Check the step by step below to see the magic:

The making of MilkMade flavor #103, Brie Mine
brie ice cream with a cabernet caramel swirl

Step 5: We reduce the wine and add it to our house-made caramel swirl. It creates this really complex delicious caramel sauce - sweet and salty caramel taste, but also a blueberry, peppery, and smoky taste from the wine notes. Check the step by step below to see the magic:

February 5, 2014
The making of MilkMade flavor #103, Brie Minebrie ice cream with a cabernet caramel swirl
Step 4: To make our Brie ‘scream base, it’s actually pretty simple. We basically melt the Brie into the milk and cream base. Add a touch of sugar and incorporate thoroughly.

The making of MilkMade flavor #103, Brie Mine
brie ice cream with a cabernet caramel swirl

Step 4: To make our Brie ‘scream base, it’s actually pretty simple. We basically melt the Brie into the milk and cream base. Add a touch of sugar and incorporate thoroughly.

February 4, 2014
The making of MilkMade flavor #103, Brie Minebrie ice cream with a cabernet caramel swirl
Step 2: The only annoying part of having three HUGE wheels of Brie cheese is de-rind-ing three HUGE wheels of Brie cheese. De-rind-ing. Yes. 

The making of MilkMade flavor #103, Brie Mine
brie ice cream with a cabernet caramel swirl

Step 2: The only annoying part of having three HUGE wheels of Brie cheese is de-rind-ing three HUGE wheels of Brie cheese. De-rind-ing. Yes. 

February 3, 2014
The time has come to craft our two February flavors. Each year, our February flavors are always a little sweeter, a little sexier, a little more legendary - and always have a little something to do with love. Here’s the first flavor of the month.
milkmade flavor #103. Brie Minebrie ice cream with a cabernet caramel swirl
Wine and cheese are having a sweet love affair this month (every month if you ask us). So we asked Brooklyn Winery to “Be Mine” and added their cabernet to our caramel, swirling it through our double-cream Brie ice cream. (You read it - Brie ice cream.) This is a pint perfect for pairing with the last drops of your bottle on date night.
featuring:Brie cheese from Murray’s Cheese, New York, NYSonoma Cabernet wine from Brooklyn Winery, Williamsburg, NY

The time has come to craft our two February flavors. Each year, our February flavors are always a little sweeter, a little sexier, a little more legendary - and always have a little something to do with love. Here’s the first flavor of the month.

milkmade flavor #103. Brie Mine
brie ice cream with a cabernet caramel swirl

Wine and cheese are having a sweet love affair this month (every month if you ask us). So we asked Brooklyn Winery to “Be Mine” and added their cabernet to our caramel, swirling it through our double-cream Brie ice cream. (You read it - Brie ice cream.) This is a pint perfect for pairing with the last drops of your bottle on date night.

featuring:
Brie cheese from Murray’s Cheese, New York, NY
Sonoma Cabernet wine from Brooklyn Winery, Williamsburg, NY

January 28, 2014
The making of flavor # 102, Vert ChaudStep 5: Scoop it into pints and enjoy!The freshly churned ice cream gets scooped into pints and is ready to enjoy after a long day on the slopes, or a long day on the snowy streets of Manhattan.

The making of flavor # 102, Vert Chaud

Step 5: Scoop it into pints and enjoy!
The freshly churned ice cream gets scooped into pints and is ready to enjoy after a long day on the slopes, or a long day on the snowy streets of Manhattan.

January 27, 2014
The making of flavor # 102, Vert ChaudStep 4: Churn baby, churn!After the Chartreuse is mixed in, it’s time to spin the ‘scream into a thick, creamy Vert Chaud pint… well, a frozen Vert Chaud that is.

The making of flavor # 102, Vert Chaud
Step 4: Churn baby, churn!
After the Chartreuse is mixed in, it’s time to spin the ‘scream into a thick, creamy Vert Chaud pint… well, a frozen Vert Chaud that is.

January 26, 2014
The making of flavor # 102, Vert ChaudStep 3: Add a splash (ok, more than a splash) of Chartreuse A healthy dose of Chartreuse gets mixed into the base to turn this ‘scream from a Chocolate Chaud into a Vert Chaud. Chartreuse, better known as the “Green Elixir, ” has been made by the Carthusian Monks since 1737 according to instructions set out in a secret manuscript given to them by François Annibal d’Estrées in 1605. Made from distilled alcohol that has been aged with 130 herbs, plants and flowers, Charteuse has a very distinct taste - sweet, spicy and pungent.

The making of flavor # 102, Vert Chaud

Step 3: Add a splash (ok, more than a splash) of Chartreuse
A healthy dose of Chartreuse gets mixed into the base to turn this ‘scream from a Chocolate Chaud into a Vert Chaud. Chartreuse, better known as the “Green Elixir, ” has been made by the Carthusian Monks since 1737 according to instructions set out in a secret manuscript given to them by François Annibal d’Estrées in 1605. Made from distilled alcohol that has been aged with 130 herbs, plants and flowers, Charteuse has a very distinct taste - sweet, spicy and pungent.

January 25, 2014
The making of flavor # 102, Vert Chaud
Step 2: Melt in some Mast Brother’s Chocolate To really get that pudding-like hot chocolate feeling, we melted Mast Brother’s chocolate and whisked it into our already cocoa drenched base. Oh yah, this is not your grandmother’s hot chocolate, this is the start of our deliciously unique Vert Chaud.

The making of flavor # 102, Vert Chaud

Step 2: Melt in some Mast Brother’s Chocolate
To really get that pudding-like hot chocolate feeling, we melted Mast Brother’s chocolate and whisked it into our already cocoa drenched base. Oh yah, this is not your grandmother’s hot chocolate, this is the start of our deliciously unique Vert Chaud.

January 24, 2014
Flavor # 102, Verte ChaudOh yeah, I guess we didn’t actually announce our other flavor of the month. It’s called Verte Chaud - or Green Chaud - or Green Hot Chocolate. 
A Verte Chaud is a hot chocolate type drink that is served in France in the winter. Apparently (though we haven’t had the luxury of seeing it first-hand), it’s a “winter warmer” often served after a day on the slopes. It’s basically a Chocolat Chaud - hot chocolate in French - which is a rich dense sipping chocolate, with a splash of Chartreuse, which is a green liqueur that is made by monks in the Chartreuse mountains of France!

Flavor # 102, Verte Chaud

Oh yeah, I guess we didn’t actually announce our other flavor of the month. It’s called Verte Chaud - or Green Chaud - or Green Hot Chocolate. 

A Verte Chaud is a hot chocolate type drink that is served in France in the winter. Apparently (though we haven’t had the luxury of seeing it first-hand), it’s a “winter warmer” often served after a day on the slopes. It’s basically a Chocolat Chaud - hot chocolate in French - which is a rich dense sipping chocolate, with a splash of Chartreuse, which is a green liqueur that is made by monks in the Chartreuse mountains of France!

January 24, 2014
The making of flavor # 102, Vert Chaud
Step 1: Mix up a velvety “hot chocolate” base! This is our version of the traditional winter warmer, a Verte Chaud - thick pudding-like hot chocolate with a splash of Chartreuse. To start, we mixed together sugar, cocoa and cream to get that thick and deeply chocolate base.

The making of flavor # 102, Vert Chaud

Step 1: Mix up a velvety “hot chocolate” base!
This is our version of the traditional winter warmer, a Verte Chaud - thick pudding-like hot chocolate with a splash of Chartreuse. To start, we mixed together sugar, cocoa and cream to get that thick and deeply chocolate base.