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 #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 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.
The making of Maple Creemee
Step 4: Layer the pints. Maple ‘scream. Bits of cone. Maple ‘scream. Bits of cone.
The making of Snakebite
Step 1: slice and dice the pears. Our pears are fresh from Migliorelli Farms in the Hudson Valley. We like to leave the skin on for a grittier taste.
freshly packed pints of Blueberry Buckle. hand-delivered to members by our Milkmaids this week. booya.
FLAVORS OF THE MONTH: MAY 2012
May already? Here are our flavors of the month!
Potpourri
a medley of floral notes in sweet cream ice cream
As spring approaches, we like to take a day trip out to East Marion, NY to Lavender by the Bay and pretend we’re rendezvousing through the Routes de Lavande in Provence, France. This year, we thought we’d spruce our lavender flavor up a bit with some more floral. Potpourri seemed an appropriate name. So here you have our new favorite spring time flavor.
Honey Roasted Honeycomb
honey roasted peanut butter ice cream with chunks of fresh local honeycomb
We don’t know about you guys, but we’ve always found it difficult to find a good peanut butter ice cream. Until now. This month we’re teaming up with Saratoga Peanut Butter Co to bring you a Honey Roasted Peanut Butter ‘scream. Pair it with chunks of honeycomb made from local Andrew’s Honey and it’s a pb lover’s (aka my) dream come true.
milkmade flavor of the month part 2: Carrot Cake
carrot cake deconstructed. carrot flavored cheesecake ice cream, spiced and mixed with walnuts and raisins
milkmade flavor of the month: German Chocolate Cake
chocolate coconut ice cream with toasted pecans, layered with a rum-spiked toasted-coconut caramel sauce
Our version of a traditional German Chocolate Cake. In ice cream form, of course. Made this one last summer to send to my father in sunny California in place of the actual German Chocolate Cake that we bake him every year for his birthday.
Now we’re finally releasing it for our members. Made with Mast Brothers Conacado chocolate. That’s one intense pint!
milkmade flavor of the month: Semifreddo
pistachio and candied almond ice cream with a swirl of honey
There’s a little hole-in-the-wall Italian restaurant near our hood in Hell’s Kitchen that we call our own. We frequent it often, and each time order this delicious dessert, my new favorite - Semifreddo. It was love at first bite and I knew I had to recreate it in a pint to share with you all.
The restaurant? We’ll never tell.
milkmade flavor of the month: Apple Cider Donut
cinnamon-spiced apple cider ice cream with chunks of apple cider donuts
Made with Red Jacket Orchard’s apple cider and Breezy Hill farm’s cider donuts - all from Saturday’s Union Square Greenmarket.
