The making of flavor #88, Trail Mix
Step 4: Add the butterscotch and pack them pints.
Hi, we're the Milkmaids of MilkMade Ice Cream (milkmadeicecream.com).
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.
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.
June 13, 2013
June 12, 2013
June 11, 2013
The making of flavor #88, Trail Mix.
Step 2: We chopped and roasted the nuts, sokaed the cranberries in some liquor, and made our own trail mix.
June 10, 2013
The making of flavor #88, Trail Mix
Step 1: So we went with a camping theme this month. S’mores and Trail Mix. We decided to create a malted vanilla ‘scream to throw the trail mix in. Interestingly, we were right on target with the malted vanilla. Turns out malt powder was an explorer’s staple since it is nourishing and nonperishable. There’s even a mountain range in Antarctica named after malt powder’s inventor, William Horlick.
So here’s our Horlick malt powder mixed with the sugars (we use brown and regular sugar in this one). To it, we add vanilla and mix it with the milk and cream to create our malted vanilla base.
June 9, 2013
June 7, 2013
The making of flavor #87, Please, sir, I want s’more.
Step 3: Mix the graham crumble and marshmallows together. Refrain from eating it all.
June 6, 2013
The making of flavor #87, Please, sir, I want s’more.
Step 2: Make the chocolate ice cream base.
Ice cream isn’t all chocolate and cream. It’s SCIENCE too. We took a Chemistry of Ice Cream class once, taught by the dude who created Dippin’ Dots, and MAN, it’s a complex science. Here’s the pasteurizer heating and mixing and pasteurizing our base.
June 5, 2013
The making of flavor #87, Please, sir, I want s’more.
Step 1: This is how we do it. We start with the best party (part, actually, but we first wrote party and decided to keep it - ‘cause it is a party!!) - the chocolate! Sift the cocoa powder and sugar, and add the chopped chocolate.
We always use Mast Brothers chocolate in our ‘scream. We love it. It makes such a rich, dense, delicious chocolate ice cream. No other chocolate, anywhere, can quite compare.
This month we sourced their single-origin Papua New Guinea chocolate. It has a naturally smoky flavor, which we thought would be perfect for our S’More pints.
June 4, 2013
The making of flavor #87, Please, sir, I want s’more.
Here’s the latest edition of our S’More reconstructed. Last time we did a S’More flavor was exactly two years ago - June 2011 (image below). It was a graham ice cream with marshmallows and chocolate chips. This year it’s a chocolate ice cream with marshmallows and a graham crumble. And it’s awesome.
June 3, 2013
Summer. Yay. It’s here! At least for now. To kick it off, we’re off to Montauk this week to truly start the summer adventures - camping on the beach. Maybe a little surf. Maybe a bike ride or two. And definitely some QT (quality time) spent around a crackling campfire. Enjoy these flavors in the boom of summertime. Here are our flavors of the month!
#87 Please, sir, I want s’more.
smoky chocolate ice cream with marshmallows and graham cracker crumble
This literary phrase was stuck in our heads all throughout the development of this flavor. (C’mon.. Dickens? Good.) So when it came time to put a name to a flavor, we went for it. Straight up. Please, sir, I want some more. This is our second S’More reconstruction - a smokey chocolate ice cream that we make using Mast Brothers’ Papua New Guinea single origin chocolate, marshmallows, and a house-made graham crumble. We hope this flavor has you asking for more (and if it does, we promise to be nicer than the master and Mr. Bumble!).
#88 Trail Mix
malted vanilla ice cream speckled with trail mix and swirled with butterscotch
”’…and for energy food this big bag of peanuts and raisins and another bag with dried apricot and dried prunes oughta fix us for the rest.’” That, friends, is the origin of Trail Mix. Hat tip to Kerouac (The Dharma Bums) for the recipe of our latest and greatest - Trail Mix. It’s a malted Madecasse vanilla bean ice cream with trail mix fixings and a house-made butterscotch swirl. The perfect pint for your summer camping trip in the Catskills. Or in your living room.. same same.
May 11, 2013
May 10, 2013
The making of flavor #86, Elote
Step 3: Churn a LOT of corn ice cream. The milk from the corn kernels produced a really velvety texture.
RSS feed: http://blog.milkmadeicecream.com/rss
1 of 22
Next page
