Finally putting an end to our flavors of the month and delivering our last pints today. Here was the Maple Creemee. So mapely. So creamy.
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.
March 19, 2013
March 18, 2013
Help us select our Signature Flavors!
We’re doing something that (we think) is cool. The backstory is this - up til now, we’ve never repeated a flavor for our Membership. We’ve made 82 flavors since we launched our little business in the dead winter of 2009 (sidenote: great launch date for an ice cream startup, eh?). We’ve delivered pints of each flavor to the doors of our members every month. And, unless you’re friends of ours, you couldn’t get our ice cream otherwise.
Starting this summer, we’re going to make some of our flavors more available. Not all of them, and not widely available. Six of them, at various spots around NYC (and maybe beyond!).
To select these six, we’re asking our members for help. And, you know what, we want the help your help too. Help us select our most delicious, most popular, most “MilkMade” flavors by reblogging, tweeting, commenting, whatever-form-of-communication-you’d-prefer your top flavor selections. All of our 82+ flavors are listed above and further descriptions are here. We’ll choose one comment and send its author two free pints when we launch our Signature ‘Screams.
March 15, 2013
The making of Churro
Step 4: Yep, pack em up, ship em out. Layer each pint with dulce de leche ice cream + bits of churro.
March 14, 2013
March 13, 2013
The making of Churro
Step 1: Dulce the leche. Forever. This takes forever. But, like magic, it turns into this awesome caramel-like deliciousness.
March 12, 2013
The making of Maple Creemee
Step 4: Layer the pints. Maple ‘scream. Bits of cone. Maple ‘scream. Bits of cone.
March 6, 2013
The making of Maple Creemee
It’s been a cray busy week making these pints and getting them out the door. (Crafting this month’s flavors took foreeeever - more on why later.) We love to show you how we make the ‘scream, so here we go.
Step 1: We start with the best Vermont maple syrup from family-run Morse Farm. Mmmm. Mappplllleeee. Tapping the maple trees has been in the Morse family since they helped settle Central Vermont. Wow! We discovered Morse Farm on a snowtrip earlier this year, nestled in Montpelier, VT. A highly recommended pit-stop - drop in for a Maple Cremee sometime!
March 1, 2013
Boom! March already. Here are our flavors of the month.
#81 Maple Creemee
maple ice cream with bits of cone
It’s sugarin’ time and the sap is flowing. Our pals at Morse Farm are tapping the trees and the maple creemee stands are coming out of hibernation. That’s the true sign of spring’s return. And we’re ready for it, celebrating it, with our rendition of the maple creemee. It’s simply a Grade A Dark Amber maple ice cream strewn with bits of the-best-cone-you’ve-ever-had from Ampersand Conery.
#82 Churro
dulce de leche ice cream with chunks of churro
Dulce de leche, the candy of the milk. Who knew milk could make such a delicious candy? We didn’t, until we boiled a can of it and, woah, a caramel-like jam was produced. Just like that. Churro has been a flavor we’ve long wanted to create - but how, and with what churros, we wondered. Well, with a can of milk and a trip uptown to the new Le Churro, we figured it out. For our pints, we’re dulce’ing our own leche and tossing in mini churro chunks. Delicioso.
February 28, 2013
final flavor of the day: Chocolate Plus Plus
chocolate ice cream + chocolate chips + chocolate fudge ripple
C++. Get it? Our last custom flavor for Codeacademy, this may be our best chocolate to date. (No, actually, this still is). Using Mast Brothers Dominican Republic we made a dense chocolate ice cream base + crunchy chocolate chips + chocolate fudge rippling throughout. Dang. It’s good. I mean just look at it!
February 28, 2013
other flavor of the day: Java
java ice cream
Inspired by Javascript, here’s our java ice cream for Codeacademy. It’s straight up strong, black, and very sweet Indonesian coffee ice cream. Our beans are from Porto Rico Importing Co - a Sumatra Mandheling - and we steep them right in the cream to get the strongest smoothest coffee flavor.
February 28, 2013
flavor of the day: Ruby
ruby red grapefruit ice cream
We have a Milkmade Ice Cream Social tonight at Codeacademy, you know the guys that making learning how to code super easy. We’ve come up with some fun code-inspired flavors for them. We’ll share with you the first - Ruby. A la Ruby on Rails. It’s a ruby red grapefruit ice cream - but it’s not just that. It’s grapefruit broiled with brown sugar, ginger, cinnamon, and then turned into ice cream. One taste and WOAH - if you ever wanted the tangy sweet shocking taste of grapefruit in ice cream form (you did, didn’t you?), this is it.
February 26, 2013
flavor of the day: Mango
mango ice cream
Okay here we go with our first Tropics in February flavor. Straight up Mango Ice Cream. Not sorbet. Not sherbet. Ice cream. One spoonful and we’re back in Fiji, picking mangos from trees and eating them with bare hands.
Our mango ‘scream is super creamy and delicious and we really want to release a variation of this as a flavor of the month. So the hunt for a fair trade, sustainable, someone-we-can-be proud-to-work-with mango supplier has begun. Tips are welcome.
