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 6, 2014
The making of MilkMade flavor #103, Brie Minebrie ice cream with a cabernet caramel swirl
Step 4: As we said, our February flavors of the month are alway a step beyond. Sweet. Sexy. Sublime! We really went all out with our cabernet caramel swirl for our #BrieMine flavor - sourcing our cab from Brooklyn Winery, right in Williamsburg, NY. 
Brooklyn Winery sources grapes from all over the world and makes, barrels, and bottles their wine right in their warehouse in Williamsburg. We visited the winery and our new friend, co-founder of Brooklyn Winery, gave us a tour of the space. After some hard work to decide which wine we’d include in our caramel (hard work = one or two, or three glasses of various wines in their collection), we settle on a fruity Sonoma Cabernet. As you can wee, we went home with batch #107.

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

Step 4: As we said, our February flavors of the month are alway a step beyond. Sweet. Sexy. Sublime! We really went all out with our cabernet caramel swirl for our #BrieMine flavor - sourcing our cab from Brooklyn Winery, right in Williamsburg, NY. 

Brooklyn Winery sources grapes from all over the world and makes, barrels, and bottles their wine right in their warehouse in Williamsburg. We visited the winery and our new friend, co-founder of Brooklyn Winery, gave us a tour of the space. After some hard work to decide which wine we’d include in our caramel (hard work = one or two, or three glasses of various wines in their collection), we settle on a fruity Sonoma Cabernet. As you can wee, we went home with batch #107.