April 15, 2014
The making of MilkMade flavor #108. The Black and White Pintone half chocolate shortbread ice cream, one half vanilla fondant ice cream with chunks of black and white cookies
STEP 1 - First we make the chocolate shortbread base. With the best Dutch-process cocoa, and steeped with actual black and white cookies to get that shortbready taste in every bite.

The making of MilkMade flavor #108. The Black and White Pint
one half chocolate shortbread ice cream, one half vanilla fondant ice cream with chunks of black and white cookies

STEP 1 - First we make the chocolate shortbread base. With the best Dutch-process cocoa, and steeped with actual black and white cookies to get that shortbready taste in every bite.

April 14, 2014
Flavor of the Month: Flavor #108. Black & White Pintone half chocolate shortbread ice cream, one half vanilla fondant ice cream with chunks of black and white cookies 
Is there anything more New York than New York? And is there a cookie more New York than the Black and White cookie? A spongey shortbread cookie, dressed in perfect halves — chocolate fudge and vanilla fondant. Inspired by this iconic NYC treat, we crafted the Black and White Pint. Half chocolate shortbread, half vanilla fondant, and chunks of Black and Whites from 1902-established family-run bakery, Glaser’s, in Yorkville (that’s the Upper East!). What side will you eat first?
featuring:Black & White Cookies from Glaser’s Bake Shop, UES, New York

Flavor of the Month: Flavor #108. Black & White Pint
one half chocolate shortbread ice cream, one half vanilla fondant ice cream with chunks of black and white cookies 

Is there anything more New York than New York? And is there a cookie more New York than the Black and White cookie? A spongey shortbread cookie, dressed in perfect halves — chocolate fudge and vanilla fondant. Inspired by this iconic NYC treat, we crafted the Black and White Pint. Half chocolate shortbread, half vanilla fondant, and chunks of Black and Whites from 1902-established family-run bakery, Glaser’s, in Yorkville (that’s the Upper East!). What side will you eat first?

featuring:
Black & White Cookies from Glaser’s Bake Shop, UES, New York

April 12, 2014

The making of flavor #107, Basil Chip
fresh basil ice cream with chipped chocolate

STEP 5 - We label each pint by hand with a custom label for each pint. Then, naturally, we pack each pint by hand. How’s that for a Mint Chip makeover!?

April 11, 2014

The making of MilkMade flavor #107. Gotham Basil Chip
basil ice cream with chipped chocolate

STEP 4 - Once the basil is infused, and the chocolate is chipped (yes, we chip our own chocolate in-house), we churn the base and add the two together.

A bite of our Gotham Basil Chip will first be fresh, sweet — basily! Delicate and light - but oddly basily. Crunch down on the chipped chocolate in every bite. The cacao, dark and lingering, will soon overcome the basil. Repeat with each bite.

April 10, 2014

The making of MilkMade flavor #107, Gotham Basil Chip
fresh basil ice cream with chipped chocolate

STEP 3 – You can’t make a chip without the chocolate! And Flavor # 107 calls for a whole lot of the sweet stuff from Mast Brothers. We used their single-origin Dominican Republic, a 70% cacao chocolate.

April 9, 2014

The making of MilkMade flavor #107, Gotham Basil Chip
fresh basil ice cream with chipped chocolate

STEP 2 – To get a real basil flavors, we steep real basil in our cream. No fake extracts. No green dye. Just real, fresh basil. And A LOT of it!

April 8, 2014

The making of MilkMade flavor #107, Gotham Basil Chip
fresh basil ice cream with chipped chocolate

STEP 1 – Like the start of any true MilkMade flavor, we forage for the best ingredients in town. The freshest, the most local, the most sustainable, and the most coolest (yes, most coolest - from the most coolest dudes) ingredients in town. For our basil - that means Gotham Greens Basil.

March 15, 2014

milkmade flavor #105. Maple Glazed Donut
maple-donut ice cream with chunks of glazed donuts

Step 5: And there you have it folks, a donut in a pint - our Maple Glazed Donut!

March 14, 2014

milkmade flavor #105. Maple Glazed Donut
maple-donut ice cream with chunks of glazed donuts

Step 4: You can’t make a donut pint without some doughnuts! We spent our afternoon chopping up all the confections and packing them into our pints.

It brought back memories of our hometown donut shop where we stopped once a week for a treat after Sunday School. Or in the summers, more regular visits to the beachside Surfin’ Donut Shop. Now it’s Brooklyn’s Dough. With help from our pals there, we stuffed this flavor full of glazed goodness! If you can’t get your hands on a pint of our Maple Glazed Donut, try picking up one of their originals at their Brooklyn shop.

March 13, 2014

milkmade flavor #105. Maple Glazed Donut
maple-donut ice cream with chunks of glazed donuts

Step 3: Churning! The ice cream base really tastes like a Maple Donut. Don’t believe us? Here’s what some members have to say: 

"Why oh why is there only 1 maple? Made my knees weak. Unbelievable."

"Wow… the Maple ice cream with the maple maple glazed donuts is soooooooooo good! You will notice at least a few more monthly subscribers by morning because of it!"

"Maple Glazed Donut tastes like Vermont."

March 12, 2014

milkmade flavor #105. Maple Glazed Donut
maple-donut ice cream with chunks of glazed donuts

Step 2: We steeped the donuts in our base to give this pint a rich taste like a real Maple Glazed Donut.

Overheard in the kitchen today: “Smells like a delicious breakfast in here.” This base is seriously maple-y. 

March 11, 2014

milkmade flavor #105. Maple Glazed Donut
maple-donut ice cream with chunks of glazed donuts

Step 1: It’s sugarin’ time! We look forward to this month every year, when those Vermont trees are tapped for their magnificent maple sap so we can make our annual maple pint. We started off our adventures in Union Square market where we picked up some of the good stuff from Deep Mountain Maple. 

Did you know? The Vermont Agency of Agricultural Food and Markets differentiates four maple grades: Fancy, Grade A Medium Amber, Grade A Dark Amber and Grade B. Although all syrup is processed in the same way, maple is classed by sugar content, flavor and color. We went with Grade A syrup, a smooth maple perfect for our ‘scream and reminiscent of pancake (or in this case, donut) breakfasts. This stuff is top of the class, y’all.