May 1, 2013
Now announcing our May Flavors of the Month! #85 May Margaritamargarita ice cream infused with elderflowerFor 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 Elotemexican street corn with all the fixingsThere’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!

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!

11:00am  |   URL: http://tmblr.co/ZXOoVyj_BFP4
(Notes: 194)
  
Filed under: MilkMade Ice Cream milkmade ice cream Flavors of the Month ice cream delivery food 
April 29, 2013
milkmade flavor of the day: Sakura (aka Cherry Blossom Ice Cream)cherry blossom ice cream served over the cherry blossom leavesSpring 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: 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.

2:58pm  |   URL: http://tmblr.co/ZXOoVyjq9xBQ
(Notes: 342)
  
Filed under: MilkMade Ice Cream milkmade ice cream cherry blossoms food 
April 24, 2013
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.

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.

11:00am  |   URL: http://tmblr.co/ZXOoVyjRIZvS
(Notes: 110)
  
Filed under: MilkMade Ice Cream milkmade ice cream ramps food flavor of the day 
April 22, 2013
Great day for a pint photoshoot. (via instagram @milkmadescream)

Great day for a pint photoshoot. (via instagram @milkmadescream)

11:55am  |   URL: http://tmblr.co/ZXOoVyjHq6_y
(Notes: 566)
  
Filed under: milkmade ice cream milkmade food ice cream delivery nyc 
April 17, 2013
We set up a little ice cream social earlier this week at the Kingpins of Silicon Alley bowling competition. Flavor #28, The Dude Abides, made a comeback.  It’s a White Russian Chocolate Chip ice cream — Stumptown coffee infused base with a shot of Kahlua and a dash of Tito’s Vodka, plus chipped chocolate from Mast Brothers. We’re told it’s a knockout. FYI - Nobody really got the reference. Do you? 

We set up a little ice cream social earlier this week at the Kingpins of Silicon Alley bowling competition. Flavor #28, The Dude Abides, made a comeback. 

It’s a White Russian Chocolate Chip ice cream — Stumptown coffee infused base with a shot of Kahlua and a dash of Tito’s Vodka, plus chipped chocolate from Mast Brothers. We’re told it’s a knockout.

FYI - Nobody really got the reference. Do you? 

10:51am  |   URL: http://tmblr.co/ZXOoVyiu-wNz
(Notes: 284)
  
Filed under: milkmade ice cream milkmade ice cream food 
April 16, 2013
The making of flavor #84, Yellowcake Step 5: We like to serve our Yellowcake flavor in a lemon. We think it’s a nice touch..

The making of flavor #84, Yellowcake

Step 5: We like to serve our Yellowcake flavor in a lemon. We think it’s a nice touch..

1:03pm  |   URL: http://tmblr.co/ZXOoVyiqje8N
(Notes: 529)
  
Filed under: milkmade ice cream milkmade food ice cream 
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. 

2:00pm  |   URL: http://tmblr.co/ZXOoVyibt6ok
(Notes: 46)
  
Filed under: MilkMade Ice Cream milkmade ice cream food flavor of the month ice cream delivery 
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!

10:00am  |   URL: http://tmblr.co/ZXOoVyiVyGla
(Notes: 383)
  
Filed under: MilkMade Ice Cream flavor of the month ice cream delivery milkmade ice cream food 
April 11, 2013
The making of flavor #83, PretzelStep 5: Dig the heck in there! Layers of pretzel infused ice cream, peanut butter swirl, and chocolate covered pretzels, oh my!

The making of flavor #83, Pretzel

Step 5: Dig the heck in there! Layers of pretzel infused ice cream, peanut butter swirl, and chocolate covered pretzels, oh my!

11:00am  |   URL: http://tmblr.co/ZXOoVyiRLZUq
(Notes: 506)
  
Filed under: MilkMade Ice Cream food ice cream Pretzel ice cream 
April 10, 2013
The making of flavor #83, PretzelStep 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. 

The making of flavor #83, Pretzel

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. 

9:44am  |   URL: http://tmblr.co/ZXOoVyiMKADL
(Notes: 581)
  
Filed under: MilkMade Ice Cream milkmade ice cream food pretzel ice cream 
April 4, 2013
The making of flavor #83, PretzelStep 2: Once infused, we churn the pretzel base into ‘scream. We know we know, it may not look kinda funky. But it does make a unique delicious ‘scream.

The making of flavor #83, Pretzel

Step 2: Once infused, we churn the pretzel base into ‘scream. We know we know, it may not look kinda funky. But it does make a unique delicious ‘scream.

9:38am  |   URL: http://tmblr.co/ZXOoVyhtlWCY
(Notes: 133)
  
Filed under: Milkmade Ice Cream milkmade food ice cream pretzel ice cream 
April 3, 2013
The making of flavor #83, PretzelStep 1: We start with pretzels from Sigmund’s Pretzels in the East Village. They’re huge, moist, delicious, and quite salty. We infuse our cream and milk base with them. 

The making of flavor #83, Pretzel

Step 1: We start with pretzels from Sigmund’s Pretzels in the East Village. They’re huge, moist, delicious, and quite salty. We infuse our cream and milk base with them. 

10:45am  |   URL: http://tmblr.co/ZXOoVyhot8CY
(Notes: 219)
  
Filed under: MilkMade Ice Cream milkmade ice cream pretzel ice cream Sigmund's Pretzels food