June 6, 2014
In honor of National Doughnut Day, we had to throw back to one of our original flavors from June 2010, #3 Coffee + Donuts - rich coffee ice cream with chunks of assorted Doughnut Plant donuts!
We even have our own mouths watering! We may just have to make a trip to Doughnut Plant right now to pick up some of their delicious confections…

In honor of National Doughnut Day, we had to throw back to one of our original flavors from June 2010, #3 Coffee + Donuts - rich coffee ice cream with chunks of assorted Doughnut Plant donuts!

We even have our own mouths watering! We may just have to make a trip to Doughnut Plant right now to pick up some of their delicious confections…

March 14, 2014

milkmade flavor #105. Maple Glazed Donut
maple-donut ice cream with chunks of glazed donuts

Step 4: You can’t make a donut pint without some doughnuts! We spent our afternoon chopping up all the confections and packing them into our pints.

It brought back memories of our hometown donut shop where we stopped once a week for a treat after Sunday School. Or in the summers, more regular visits to the beachside Surfin’ Donut Shop. Now it’s Brooklyn’s Dough. With help from our pals there, we stuffed this flavor full of glazed goodness! If you can’t get your hands on a pint of our Maple Glazed Donut, try picking up one of their originals at their Brooklyn shop.

March 12, 2014

milkmade flavor #105. Maple Glazed Donut
maple-donut ice cream with chunks of glazed donuts

Step 2: We steeped the donuts in our base to give this pint a rich taste like a real Maple Glazed Donut.

Overheard in the kitchen today: “Smells like a delicious breakfast in here.” This base is seriously maple-y. 

March 11, 2014

milkmade flavor #105. Maple Glazed Donut
maple-donut ice cream with chunks of glazed donuts

Step 1: It’s sugarin’ time! We look forward to this month every year, when those Vermont trees are tapped for their magnificent maple sap so we can make our annual maple pint. We started off our adventures in Union Square market where we picked up some of the good stuff from Deep Mountain Maple. 

Did you know? The Vermont Agency of Agricultural Food and Markets differentiates four maple grades: Fancy, Grade A Medium Amber, Grade A Dark Amber and Grade B. Although all syrup is processed in the same way, maple is classed by sugar content, flavor and color. We went with Grade A syrup, a smooth maple perfect for our ‘scream and reminiscent of pancake (or in this case, donut) breakfasts. This stuff is top of the class, y’all.