October 30, 2013
Halloween-inspired flavor of the day: Candy Corncandy corn ice cream
Well it’s National Candy Corn Ice Cream Day! Did you know? We invite you to celebrate with us in the best way we know how - with a pint of ice cream. We made just a few extra pints of Candy Corn ‘scream and have a team on deck to deliver them about town today. Want one? We’re offering them a la carte for delivery today. Tweet us @milkmade.

Halloween-inspired flavor of the day: Candy Corn
candy corn ice cream

Well it’s National Candy Corn Ice Cream Day! Did you know? We invite you to celebrate with us in the best way we know how - with a pint of ice cream. We made just a few extra pints of Candy Corn ‘scream and have a team on deck to deliver them about town today. Want one? We’re offering them a la carte for delivery today. Tweet us @milkmade.

October 12, 2013
The making of flavor #96, Candy Corn
Step 3: Once set, we churn the ‘scream in our machine and hand-pack each and every pint. That vibrant fluorescent orange turned into a nice soft orange with a subtle Candy Corn flavor. Not bad, if we do say so ourselves!

The making of flavor #96, Candy Corn

Step 3: Once set, we churn the ‘scream in our machine and hand-pack each and every pint. That vibrant fluorescent orange turned into a nice soft orange with a subtle Candy Corn flavor. Not bad, if we do say so ourselves!

October 10, 2013
The making of flavor #96, Candy Corn.
Step 1: Obtain massive amounts of candy corn. This is easy this time of year, you can’t pop into a drug store without a witch dangling in your face, and candy corn at every corner. Then we melt the candy corn down in our milk and cream.
Did you know? Candy Corn has artisanal roots, too. (Just like MilkMade!) It was originally made by hand over 100 years ago - combining sugar, corn syrup, and marshmallow. Workers had to lay each kernel, layer by layer. (Just like we pack our pints!) Today, however, it’s a little less artisanal - the recipe remains the same, though it’s now made with a mechanic molding process. Which is good because 35 million pounds of this stuff is produced annually. That’s 9 billion kernels. Holy candy corn!

The making of flavor #96, Candy Corn.

Step 1: Obtain massive amounts of candy corn. This is easy this time of year, you can’t pop into a drug store without a witch dangling in your face, and candy corn at every corner. Then we melt the candy corn down in our milk and cream.

Did you know? Candy Corn has artisanal roots, too. (Just like MilkMade!) It was originally made by hand over 100 years ago - combining sugar, corn syrup, and marshmallow. Workers had to lay each kernel, layer by layer. (Just like we pack our pints!) Today, however, it’s a little less artisanal - the recipe remains the same, though it’s now made with a mechanic molding process. Which is good because 35 million pounds of this stuff is produced annually. That’s 9 billion kernels. Holy candy corn!

October 10, 2013
The making of flavor #96, Candy Corn
We did it. We took Candy Corn candies and turned them into ice cream. We’re told, “it’s a more palatable version of Candy Corn.” We agree. Get ready, we’re taking you step by step of how we did it. 

The making of flavor #96, Candy Corn

We did it. We took Candy Corn candies and turned them into ice cream. We’re told, “it’s a more palatable version of Candy Corn.” We agree. Get ready, we’re taking you step by step of how we did it. 

October 1, 2013
Now announcing our October Flavors of the month! 
#95 Snick or Treatsnickerdoodle ice cream with soft-baked snickerdoodle cookies"Trick or Treat, give me something good to eat." Okay, how about a pint of our Snick or Treat flavor? We adapted our recipe to mimic that of the perfect snickerdoodle - half regular sugar, half brown sugar, and plenty of cinnamon, and, as every cookie baker has, our own dash of something special. Each bite is like a cold, creamy snickerdoodle cookie. But not only that, we went meta on y’all and threw in some soft-baked Snickerdoodles from our gal-pals at Sweet Loren’s. 
#96 Candy Corncandy corn ice creamWe did it. We’re doing it. In the name of Halloween indulgence, we’re ditching our au naturale vibe and going straight for candy. Candy corn, that is. This is straight up candy corn ice cream made with real candy corn. A childhood dream come true.

Now announcing our October Flavors of the month! 

#95 Snick or Treat
snickerdoodle ice cream with soft-baked snickerdoodle cookies
"Trick or Treat, give me something good to eat." Okay, how about a pint of our Snick or Treat flavor? We adapted our recipe to mimic that of the perfect snickerdoodle - half regular sugar, half brown sugar, and plenty of cinnamon, and, as every cookie baker has, our own dash of something special. Each bite is like a cold, creamy snickerdoodle cookie. But not only that, we went meta on y’all and threw in some soft-baked Snickerdoodles from our gal-pals at Sweet Loren’s.

#96 Candy Corn
candy corn ice cream
We did it. We’re doing it. In the name of Halloween indulgence, we’re ditching our au naturale vibe and going straight for candy. Candy corn, that is. This is straight up candy corn ice cream made with real candy corn. A childhood dream come true.