November 30, 2013
The making of MilkMade flavor #99, Chestnuts Roasting. 
Step 1: We’re in the kitchen and making our flavors of the month now! For our chestnut flavor, we started with half real chestnuts, and half creme de marron. After cracking the chestnuts, adding sugar, a hefty amount of salt, and some cream, we have our chestnut base. 

The making of MilkMade flavor #99, Chestnuts Roasting

Step 1: We’re in the kitchen and making our flavors of the month now! For our chestnut flavor, we started with half real chestnuts, and half creme de marron. After cracking the chestnuts, adding sugar, a hefty amount of salt, and some cream, we have our chestnut base. 

November 26, 2013
Wondering what the second flavor of the month will be? Here’s a hint: You might think this flavor looks best covered in twinkling lights… we think it goes well in a pint!

Wondering what the second flavor of the month will be? Here’s a hint: You might think this flavor looks best covered in twinkling lights… we think it goes well in a pint!

November 14, 2013
The making of flavor #97, Pumpkin Nut Bread
Step 5: After letting the base set, and soak in all that pumpkiny-spicy flavor, we churn it into ice cream and pack each and every pint by hand. Before we begin, we line each pint with a drizzle of chocolate. Because we HATE when we get to the bottom of the pint and there’s no more chocolate sauce. 

The making of flavor #97, Pumpkin Nut Bread

Step 5: After letting the base set, and soak in all that pumpkiny-spicy flavor, we churn it into ice cream and pack each and every pint by hand. Before we begin, we line each pint with a drizzle of chocolate. Because we HATE when we get to the bottom of the pint and there’s no more chocolate sauce. 

October 7, 2013
The making of flavor #95, Snick or Treat
Step 1: Using only positively local, family farm fresh dairy + a mix of brown and white sugars + a healthy dose of cinnamon, we recreate a snickerdoodle in the form of ice cream base. 

The making of flavor #95, Snick or Treat

Step 1: Using only positively local, family farm fresh dairy + a mix of brown and white sugars + a healthy dose of cinnamon, we recreate a snickerdoodle in the form of ice cream base. 

October 2, 2013
flavor of the month: Snick or Treatsnickerdoodle ice cream with soft-baked snickerdoodle cookies
Sugar and spice and everything nice is going into these pints. This is a cinnamon sugar snickerdoodle flavored ice cream, with chunks of soft-baked snickerdoodles in every bite. Get ready for our play by play of the making of Snick or Treat! 
 

flavor of the month: Snick or Treat
snickerdoodle ice cream with soft-baked snickerdoodle cookies

Sugar and spice and everything nice is going into these pints. This is a cinnamon sugar snickerdoodle flavored ice cream, with chunks of soft-baked snickerdoodles in every bite. Get ready for our play by play of the making of Snick or Treat!

 

September 3, 2013
Happy (day after) Labor Day! Just so you know, summer isn’t over yet. September 21 marks the last day of summer, even though Labor Day feels like it’s unofficial end. Since we’ve got another month to go, we’re hanging on tight to every last bite of our fresh fruity flavors. Here are our two flavors of the month for September.
#93 Mango Stickycoconut riso ice cream with scoops of fresh mango ice creamSince we discovered Mango Sticky Rice years ago at the Thai Temple Sunday brunch in Berkeley, CA, we’ve been hooked, searching for it at every Thai restaurant in the city. It’s hard to find! And if you know a thing or two about Mango Sticky, it’s hard to find a perfect one - the right rice consistency, a sweet coconut milky flavor, a perfectly ripe mango. Well, we hope this is it, just in ice cream form. It’s our signature riso ice cream made with coconut milk, with scoops of perfectly ripe, buttery yellow mango ice cream. 
#94 Moroccan Mintsweet mint-infused green tea ice creamJust as tea is ceremonial, considered an art in many cultures, in MilkMade culture, ice cream is art. A ceremony in every pint. Right? Well we’ve taken a tip from the traditional Moroccan tea ceremony to create this work of art - a green tea ice cream sweetened with our house-made mint-infused simple syrup. Enjoy it with friends, repeat.

Happy (day after) Labor Day! Just so you know, summer isn’t over yet. September 21 marks the last day of summer, even though Labor Day feels like it’s unofficial end. Since we’ve got another month to go, we’re hanging on tight to every last bite of our fresh fruity flavors. Here are our two flavors of the month for September.

#93 Mango Sticky
coconut riso ice cream with scoops of fresh mango ice cream
Since we discovered Mango Sticky Rice years ago at the Thai Temple Sunday brunch in Berkeley, CA, we’ve been hooked, searching for it at every Thai restaurant in the city. It’s hard to find! And if you know a thing or two about Mango Sticky, it’s hard to find a perfect one - the right rice consistency, a sweet coconut milky flavor, a perfectly ripe mango. Well, we hope this is it, just in ice cream form. It’s our signature riso ice cream made with coconut milk, with scoops of perfectly ripe, buttery yellow mango ice cream.

#94 Moroccan Mint
sweet mint-infused green tea ice cream
Just as tea is ceremonial, considered an art in many cultures, in MilkMade culture, ice cream is art. A ceremony in every pint. Right? Well we’ve taken a tip from the traditional Moroccan tea ceremony to create this work of art - a green tea ice cream sweetened with our house-made mint-infused simple syrup. Enjoy it with friends, repeat.

July 15, 2013
The making of MilkMade flavor of the month #90, Orange County Fair
Our second flavor of the month for July is Orange County Fair. Inspired by summers spent in Orange County, CA sipping on an Orange Julius, this is a fresh orange ice cream with a hint of vanilla. Best served in a scooped orange. 

The making of MilkMade flavor of the month #90, Orange County Fair

Our second flavor of the month for July is Orange County Fair. Inspired by summers spent in Orange County, CA sipping on an Orange Julius, this is a fresh orange ice cream with a hint of vanilla. Best served in a scooped orange. 

May 3, 2013
The making of flavor #85, Margarita
Ready for the weekend? Ready for Cinco de Mayo? Ready to sip down a refreshing margarita on a warm(ish) early evening?  Ready to juice hundreds of limes and hand-craft pint after pint of Margarita ice cream? Oh.. no? Well luckily we are. Happy weekend everyone. Stay tuned for our step by step on our first flavor of the month - May Margarita.

The making of flavor #85, Margarita

Ready for the weekend? Ready for Cinco de Mayo? Ready to sip down a refreshing margarita on a warm(ish) early evening?  Ready to juice hundreds of limes and hand-craft pint after pint of Margarita ice cream? Oh.. no? Well luckily we are. Happy weekend everyone. Stay tuned for our step by step on our first flavor of the month - May Margarita.

April 13, 2013
The making of flavor #84, Yellowcake
Step 2: Yep, we squeeze and hand-zest every lemon. 

The making of flavor #84, Yellowcake

Step 2: Yep, we squeeze and hand-zest every lemon. 

April 12, 2013
The making of flavor #84, Yellowcake
For our Yellowcake flavor, we basically turned those crazy-good cupcakes into that crazy-good pint. It’s a lemon ice cream base with chunks of Robicelli’s yellowcake cupcakes mixed in. It’s sweet but tart, and refreshing!

The making of flavor #84, Yellowcake

For our Yellowcake flavor, we basically turned those crazy-good cupcakes into that crazy-good pint. It’s a lemon ice cream base with chunks of Robicelli’s yellowcake cupcakes mixed in. It’s sweet but tart, and refreshing!

March 14, 2013
The making of ChurroStep 3: Source some awesome churros from Le Churro on the upper east side. Elena, the owner, was seriously the nicest. And the churros are really delicious - made right to order for you, so warm and doughy. Man! Ours are super crisp, hand-dipped in chocolate, and cut up into little pieces to throw in each pint.

The making of Churro

Step 3: Source some awesome churros from Le Churro on the upper east side. Elena, the owner, was seriously the nicest. And the churros are really delicious - made right to order for you, so warm and doughy. Man! Ours are super crisp, hand-dipped in chocolate, and cut up into little pieces to throw in each pint.

March 12, 2013
The making of Maple CreemeeStep 4: Layer the pints. Maple ‘scream. Bits of cone. Maple ‘scream. Bits of cone.

The making of Maple Creemee

Step 4: Layer the pints. Maple ‘scream. Bits of cone. Maple ‘scream. Bits of cone.