The making of The Last Pint, Step 4: hand-pack the pint.
The making of The Last Pint, Step 3: churn the ‘scream.
The making of The Last Pint, Step 2: prep and mix the custard.
The making of The Last Pint, Step 1: melt the chocolate.
Happy Holidays! We’re busy bees here at MilkMade headquarters – wrapping gifts, stuffing stockings, and of course making our last two flavors of the year. And do we have some treats for you! First up is our take on the scourge of Christmas, the fruitcake. We call it “The Best Worst Holiday Gift,” and we’re betting this is one you won’t re-gift. Then we have the literal last pint of the year, appropriately called “The Last Pint.” It’s a nod to the end of the Mayan calendar (and the world?), and it’s one of our favorites. It’s a velvety mix of chocolate, chili peppers, and pinch of Maine Sea Salt. We’re pairing both these pints with some good old holiday cheer (and maybe some brandy).
#75 The Best Worst Holiday Gift
fruitcake ice cream
Word on the street is that there is really only one fruitcake in the entire world. It just gets passed from family to family each year (hat tip, Johnny Carson). Well, this year, it’s our year. We’ve got the fruitcake (and now you do, too). And, as is our style, we reconstructed it in ice cream form. It’s equal parts pecans, raisins, currants, candied ginger, and glacéed fruit, soaked in a maple-brandy ‘scream. We guarantee it’s the best version of the worst possible holiday gift that you’ve ever had (yes, we know that is not saying much).
#76 The Last Pint
xocolatl ice cream (Mayan hot chocolate)
The end of 2012 is one for the ages. Speculation over what exactly will happen come 12/21/12 (the official end of the Mayan calendar) conjures such images as supervolcanos, geomagnetic reversals, and the mysterious appearance of a certain Planet X (on a collision path with Earth, natch). We took this opportunity to pay homage to the apocalypse-predicting Mayans with The Last Pint, a xocolatl ice cream, made with Mast Brothers chocolate and chilli peppers. See you in 2013 (or not?)…
flavor of the day: The Audacity of Hops
honey-ale ice cream
Forward! Here’s our first flavor of the month for November. Just in time for Obama’s re-election. Made with Sixpoint’s Brownstone and Andrew’s local honey, it’s a honey-ale blend that just might rival the White House’s own brew production.
Hay. It isn’t just for horses. It’s for ice cream too.
Our second flavor of the month for October, flavor #72, is Two Snaps and a Hay. Hay ice cream with gingersnap chunks from our pals at Baking for Good. Yes, we really turned hay into ice cream. And it was good! You may think we’re crazy, and we are. Crazy good. And so is our hay.
What does it taste like? First thing we said when we took our first bite - Sugar Smacks, the cereal.
We get pretty stoked when concords come around each year. And with that stoke, we create a new version of our signature PB&J. Here are our creations of the past few years.
#21 Peanut Butter Jelly Time. October, 2010. (shown above)
Our first take at the classic PB&J. Concord grape ‘scream with a peanut butter swirl.
#48 PB n Jupiter. October, 2011.
Salted peanut butter ice cream with a sweet Jupiter grape swirl.
#71 Monster Mash. October, 2012.
A spruced up version of our Peanut Butter Jelly Time. With marshmallows, chocolate and graham.
New week, new month, new season, new flavors. Check out our flavors of the month for October featuring our fall favorites - concord grapes and HAY. (Yes, hay. Yeah, hay ice cream.)
#71 Monster Mash
concord grape ice cream with a peanut butter swirl, marshmallows, graham, and chocolate chips
All Hallows Eve brings out the (big) kid in us. And this ‘scream is the embodiment of that. It’s a kid’s dream come true - re-crafted for your refined palate. We started with our annual Peanut Butter and Jelly ‘scream (2010, 2011), a concord grape ice cream and a pb swirl madewith Saratoga Peanut Butter’s Plain Jane. Then we went to town with the best in town - we mixed in fluffy marshmallows, crunchy graham crackers, intense chocolate chips from the Brothers Mast. It’s a total graveyard smash.
#72 Two Snaps and a Hay
hay ice cream and gingersnap chunks
Oh no we didn’t (yes we did). We give two snaps up, and a big hey for this month’s ‘scream. Inspired by apple cider, pumpkin picking and hay rides, this ‘scream is made out of, well, hay. Yes literally. (It’s toasty, nutty, and actually tastes quite a bit like one of our favorite sugary cereals.) We mixed in chunks of soft gingersnaps from local bakers and friends, Baking for Good. Hayyy nowww.
flavors of the day: National Coffee Day
So tomorrow is National Coffee Day. How are you celebrating? Oh, by having some coffee? Sounds about right.
Well, since I’m off coffee for the month (seriously - 28 days and counting), we’ll just revel in our past coffee creations. Check ‘em.
#3 Coffee + Donuts. January, 2010. (shown above)
coffee ‘scream + Doughnut Plant donuts. ‘nuff said.
#28 The Dude Abides. January, 2011.
White Russian (like the drink) ice cream with chocolate chips. with Crop to Cup coffee and Mast Brothers chocolate.
#52 Staying Up For Santa. December, 2011.
cafe latte ice cream and gingerbread cookie dough
#62 Grady’s Manhattan. June, 2012.
Grady’s cold-brew infused Manhattan cocktail ice cream. with a cherry garnish.
freshly packed pints of Blueberry Buckle. hand-delivered to members by our Milkmaids this week. booya.