February 13, 2014
The making of MilkMade flavor #104, Cordially Yoursamarena cherry ice cream with chipped chocolate and a white chocolate ganache
Step 3: Once we churn the ‘scream, we add in the chocolates, and then scoop away. Gotta make sure every scoop has both white AND dark chocolate. 

The making of MilkMade flavor #104, Cordially Yours
amarena cherry ice cream with chipped chocolate and a white chocolate ganache

Step 3: Once we churn the ‘scream, we add in the chocolates, and then scoop away. Gotta make sure every scoop has both white AND dark chocolate. 

February 10, 2014
Our other flavor of the month is a remix of a timeless candy - the cherry cordial. We decided to recreate it in ice cream form, and here’s how
milkmade flavor #104. Cordially Yoursamarena cherry ice cream with chipped chocolate and a white chocolate ganache
You know you’re loved when you’re given a box of cherry cordials on Valentine’s Day. But how about a pint of cherry cordial ice cream? True romance. We’ve recreated the classic cordial in ice cream form, with an Amarena cherry ice cream base with chipped Valrhona white chocolate and Mast Brothers dark chocolate. The cherries are naturally sour, the dark chocolate a bit bitter, and the white chocolate is super sweet, making this one intense and complex pint, just like love itself.
featuring:chocolate form Mast Brothers, Williamsburg, NY

Our other flavor of the month is a remix of a timeless candy - the cherry cordial. We decided to recreate it in ice cream form, and here’s how

milkmade flavor #104. Cordially Yours
amarena cherry ice cream with chipped chocolate and a white chocolate ganache

You know you’re loved when you’re given a box of cherry cordials on Valentine’s Day. But how about a pint of cherry cordial ice cream? True romance. We’ve recreated the classic cordial in ice cream form, with an Amarena cherry ice cream base with chipped Valrhona white chocolate and Mast Brothers dark chocolate. The cherries are naturally sour, the dark chocolate a bit bitter, and the white chocolate is super sweet, making this one intense and complex pint, just like love itself.

featuring:
chocolate form Mast Brothers, Williamsburg, NY

February 7, 2014
The making of MilkMade flavor #103, Brie Minebrie ice cream with a cabernet caramel swirl
Step 6: We pack each pint by hand and layer each layer by hand. One layer caramel, one layer brie ‘scream, another layer caramel, another layer brie ‘scream, and top it all off with another drizzle of caramel. 

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

Step 6: We pack each pint by hand and layer each layer by hand. One layer caramel, one layer brie ‘scream, another layer caramel, another layer brie ‘scream, and top it all off with another drizzle of caramel. 

February 4, 2014
The making of MilkMade flavor #103, Brie Minebrie ice cream with a cabernet caramel swirl
Step 1: We went all out this month and created what no man (or woman) has before - Brie ice cream.
We teamed up with our favor local cheese mongers at Murray’s Cheese (go follow their tumblr - it’s a delight) for our Brie. We could never quite explain the sheer feeling of glee that we all felt upon opening that big box to find three HUGE wheels of Brie cheese. Heaven. Truly.

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

Step 1: We went all out this month and created what no man (or woman) has before - Brie ice cream.

We teamed up with our favor local cheese mongers at Murray’s Cheese (go follow their tumblr - it’s a delight) for our Brie. We could never quite explain the sheer feeling of glee that we all felt upon opening that big box to find three HUGE wheels of Brie cheese. Heaven. Truly.

February 3, 2014
The time has come to craft our two February flavors. Each year, our February flavors are always a little sweeter, a little sexier, a little more legendary - and always have a little something to do with love. Here’s the first flavor of the month.
milkmade flavor #103. Brie Minebrie ice cream with a cabernet caramel swirl
Wine and cheese are having a sweet love affair this month (every month if you ask us). So we asked Brooklyn Winery to “Be Mine” and added their cabernet to our caramel, swirling it through our double-cream Brie ice cream. (You read it - Brie ice cream.) This is a pint perfect for pairing with the last drops of your bottle on date night.
featuring:Brie cheese from Murray’s Cheese, New York, NYSonoma Cabernet wine from Brooklyn Winery, Williamsburg, NY

The time has come to craft our two February flavors. Each year, our February flavors are always a little sweeter, a little sexier, a little more legendary - and always have a little something to do with love. Here’s the first flavor of the month.

milkmade flavor #103. Brie Mine
brie ice cream with a cabernet caramel swirl

Wine and cheese are having a sweet love affair this month (every month if you ask us). So we asked Brooklyn Winery to “Be Mine” and added their cabernet to our caramel, swirling it through our double-cream Brie ice cream. (You read it - Brie ice cream.) This is a pint perfect for pairing with the last drops of your bottle on date night.

featuring:
Brie cheese from Murray’s Cheese, New York, NY
Sonoma Cabernet wine from Brooklyn Winery, Williamsburg, NY

January 28, 2014
The making of flavor # 102, Vert ChaudStep 5: Scoop it into pints and enjoy!The freshly churned ice cream gets scooped into pints and is ready to enjoy after a long day on the slopes, or a long day on the snowy streets of Manhattan.

The making of flavor # 102, Vert Chaud

Step 5: Scoop it into pints and enjoy!
The freshly churned ice cream gets scooped into pints and is ready to enjoy after a long day on the slopes, or a long day on the snowy streets of Manhattan.

January 27, 2014
The making of flavor # 102, Vert ChaudStep 4: Churn baby, churn!After the Chartreuse is mixed in, it’s time to spin the ‘scream into a thick, creamy Vert Chaud pint… well, a frozen Vert Chaud that is.

The making of flavor # 102, Vert Chaud
Step 4: Churn baby, churn!
After the Chartreuse is mixed in, it’s time to spin the ‘scream into a thick, creamy Vert Chaud pint… well, a frozen Vert Chaud that is.

January 26, 2014
The making of flavor # 102, Vert ChaudStep 3: Add a splash (ok, more than a splash) of Chartreuse A healthy dose of Chartreuse gets mixed into the base to turn this ‘scream from a Chocolate Chaud into a Vert Chaud. Chartreuse, better known as the “Green Elixir, ” has been made by the Carthusian Monks since 1737 according to instructions set out in a secret manuscript given to them by François Annibal d’Estrées in 1605. Made from distilled alcohol that has been aged with 130 herbs, plants and flowers, Charteuse has a very distinct taste - sweet, spicy and pungent.

The making of flavor # 102, Vert Chaud

Step 3: Add a splash (ok, more than a splash) of Chartreuse
A healthy dose of Chartreuse gets mixed into the base to turn this ‘scream from a Chocolate Chaud into a Vert Chaud. Chartreuse, better known as the “Green Elixir, ” has been made by the Carthusian Monks since 1737 according to instructions set out in a secret manuscript given to them by François Annibal d’Estrées in 1605. Made from distilled alcohol that has been aged with 130 herbs, plants and flowers, Charteuse has a very distinct taste - sweet, spicy and pungent.

January 25, 2014
The making of flavor # 102, Vert Chaud
Step 2: Melt in some Mast Brother’s Chocolate To really get that pudding-like hot chocolate feeling, we melted Mast Brother’s chocolate and whisked it into our already cocoa drenched base. Oh yah, this is not your grandmother’s hot chocolate, this is the start of our deliciously unique Vert Chaud.

The making of flavor # 102, Vert Chaud

Step 2: Melt in some Mast Brother’s Chocolate
To really get that pudding-like hot chocolate feeling, we melted Mast Brother’s chocolate and whisked it into our already cocoa drenched base. Oh yah, this is not your grandmother’s hot chocolate, this is the start of our deliciously unique Vert Chaud.

January 24, 2014
The making of flavor # 102, Vert Chaud
Step 1: Mix up a velvety “hot chocolate” base! This is our version of the traditional winter warmer, a Verte Chaud - thick pudding-like hot chocolate with a splash of Chartreuse. To start, we mixed together sugar, cocoa and cream to get that thick and deeply chocolate base.

The making of flavor # 102, Vert Chaud

Step 1: Mix up a velvety “hot chocolate” base!
This is our version of the traditional winter warmer, a Verte Chaud - thick pudding-like hot chocolate with a splash of Chartreuse. To start, we mixed together sugar, cocoa and cream to get that thick and deeply chocolate base.

January 17, 2014
Now that our #Lickstarter is over, we’ll return to our regularly scheduled program - our flavors of the month. 
The making of MilkMade flavor #101, Ebelskiver

Step 1: Our Ebelskiver flavor is inspired by our founder, Diana’s New Years mornings, spent making and chowing on delicious little pancake balls called aebelskivers. Topped with powdered sugar and dipped in lingonberry jam - a delicious Danish tradition.
To recreate it. we made a powdered sugar flavored ice cream. To do so, we poured on the pow pow (left) and it produced a light and fluffy ‘scream (right).  It actually tastes like powdered sugar!

Now that our #Lickstarter is over, we’ll return to our regularly scheduled program - our flavors of the month. 

The making of MilkMade flavor #101, Ebelskiver

Step 1: Our Ebelskiver flavor is inspired by our founder, Diana’s New Years mornings, spent making and chowing on delicious little pancake balls called aebelskivers. Topped with powdered sugar and dipped in lingonberry jam - a delicious Danish tradition.

To recreate it. we made a powdered sugar flavored ice cream. To do so, we poured on the pow pow (left) and it produced a light and fluffy ‘scream (right).  It actually tastes like powdered sugar!

January 3, 2014
Announcing our first flavor of the month: Flavor #101:
Aebelskiverpowdered sugar ice cream with chunks of æbelskivers and a lingonberry swirl
You’ve probably never heard of æbelskivers. (If you have, tell us, we’ve love to know!) They’re delicious little pancake balls, a tradition in Denmark, typically served over the holidays (pic below). Diana makes them every year on New Year’s morning with mer mom and grandmother, and serves them topped with powdered sugar and dipped in lingonberry jam. It’s such a wonderful tradition, we had to recreate it in ice cream form. 
Now you can start off the year, Danish-style, with our powdered sugar ice cream with chunks of æbelskivers and swirl of lingonberry jam. Best served with a glass of bubbly. Skol!

Announcing our first flavor of the month: Flavor #101:

Aebelskiver
powdered sugar ice cream with chunks of æbelskivers and a lingonberry swirl

You’ve probably never heard of æbelskivers. (If you have, tell us, we’ve love to know!) They’re delicious little pancake balls, a tradition in Denmark, typically served over the holidays (pic below). Diana makes them every year on New Year’s morning with mer mom and grandmother, and serves them topped with powdered sugar and dipped in lingonberry jam. It’s such a wonderful tradition, we had to recreate it in ice cream form.

Now you can start off the year, Danish-style, with our powdered sugar ice cream with chunks of æbelskivers and swirl of lingonberry jam. Best served with a glass of bubbly. Skol!