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.
We’ve already introduced our other flavor of the month. And so far it’s a hit with our members! We started this flavor with none other than nature’s true candy - Maple Syrup. And then topped it off with donuts for an even sweeter touch!
Welcome March - the time to tap those trees for their magnificent maple sap so we can make our annual maple pint. This year it’s a Maple Glazed Donut pint with help from our friends at Dough bakery in Brooklyn. Inspired by the good old days - the weekly family trip to the old donut shop in town, where you could always count on a maple glazed - this pint is best paired a cup of Joe. A scoop for breakfast is encouraged!
Step 4:Packing the pints. Want to know the way to keep your pints (any pints) from freezer burn? From that nasty ice crystallization after each serving. (Yeah we hate that too.) A parchment lining. We include one on every pint and recommend to our members to save it, and place it on top of the ‘scream when storing it in the freezer after each serving.
Our rum hails from our friends at Van Brunt Stillhouse. We haven’t rummed it up since the summer of 2012 (Rumble in Brighton anyone? How about Dirty Banana? Ahhh, summer.) so we were due. Due North, that is, which is our VBS rum of choice.
We’re gearing up for another week of deliveries! The forecast calls for snow, but our members are calling for more ‘scream. Despite our stormy relationship, we decided to pay tribute to the dark winter weather this month with our first flavor.
It was a dark and stormy night… That iconic phrase has pretty much described every delivery night of the new year, since Old Man Winter has dumped over 4 feet of snowy delight on our city since January. On dark and stormy nights, we often find solace in a cup. Taking inspiration - we’ve turned that cup into a pint. With a name fit for the weather but a taste bright and spicy, here’s the MilkMade version of the “Dark and Stormy”.
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.
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.