This is a blog of our adventures in ice cream, including flavors of the day, behind the scenes, and company updates. Keep up with more adventures on facebook, twitter @milkmade, and instagram @milkmadescream.
May 1, 2013
Now announcing our May Flavors of the Month!
#85 May Margarita margarita ice cream infused with elderflower For us, spring’s herald is a margarita sipped on the sidewalk in the breeze of an early evening. On the 5th of May to be exact. Naturally, we wanted to turn that evocation into ice cream. So we did! With the latest addition to our line of Cocktails in a Pint, our May Margarita ice cream. We’re making ours with Tanteo Jalapeno Tequila, fresh lime juice, and plenty of salt from our new pals at Amagansett Sea Salt co, plus a little spring fling with a floral hint.
#86 Elote mexican street corn with all the fixings There’s nothing quite like an ear of corn, grilled, husked, and dressed up with all the fixings. This is one of those “hm, can we turn THIS into ice cream?” flavors. And we’re telling you - yes. we. can. With fresh spring corn from family-run farms from the Florida Sweet Corn Exchange, and a dash of our secret spice blend, and some mayo (yes, mayonnaise) from the incredible mayo duo, Empire Mayo, this is our mexican sweet street corn in a pint. It’s best enjoyed with a fresh margarita. Or a pint of fresh margarita ‘scream. Or both!
milkmade flavor of the day: Sakura (aka Cherry Blossom Ice Cream) cherry blossom ice cream served over the cherry blossom leaves
Spring sprung this weekend in New York and it sure was gorgeous. We were able to pay a trip out to the Brooklyn Botanical Garden for the annual Cherry Blossom Festival. After a little hanami - the act of enjoying the beauty of cherry blossom flowers - at the park, we snagged some felled blossoms, took them home, and turned them into ice cream. Of course we did!
See, in Japan the flowers and leaves of the cherry blossom tree are preserved and eaten — either salted and pickled, or used in tea, or wrapped around mochi to make sakuramochi or other candies. Now, we present, Sakura Ice Cream. How does it taste, you ask? It’s smooth, milky, delicious, and oddly enough, tastes a bit like coconut.
milkmade flavor of the day: Ramps! ramps are wild leeks that are found in the northeast during a short window of spring. they taste like half-onion, half-garlic, and garner quite a frenzy when they appear at the greenmarkets this time of year. we partook in the frenzy and sweetened ‘em up to make a ramps ice cream.
Ramps are back at it and so are we. This one is just such a fun unexpectedly good flavor — we released it to members May 2011, flavor #37, as a THIRD OPTION in our normal two flavor-of-the-month offering. Only like 8 people opted in. One of whom said, and we quote “That Ramps ice cream…. is insane.. I love it.” Not bad for an onion-y, garlic-y ice cream! Thanks MilkMade Member, Aaron G!
Want to get your hands on a pint? Ping us if you’d like to pick one up next week from our LES kitchen.
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!
Step 4: One layer peanut butter, one layer pretzel ‘scream, repeat. Throw in some chocolate covered pretzels, and voila! The world’s first pints of pretzel ice cream. Our members are calling this flavor INSANEly delicious.