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 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.

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! 

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!