September 3, 2013
Happy (day after) Labor Day! Just so you know, summer isn’t over yet. September 21 marks the last day of summer, even though Labor Day feels like it’s unofficial end. Since we’ve got another month to go, we’re hanging on tight to every last bite of our fresh fruity flavors. Here are our two flavors of the month for September.
#93 Mango Stickycoconut riso ice cream with scoops of fresh mango ice creamSince we discovered Mango Sticky Rice years ago at the Thai Temple Sunday brunch in Berkeley, CA, we’ve been hooked, searching for it at every Thai restaurant in the city. It’s hard to find! And if you know a thing or two about Mango Sticky, it’s hard to find a perfect one - the right rice consistency, a sweet coconut milky flavor, a perfectly ripe mango. Well, we hope this is it, just in ice cream form. It’s our signature riso ice cream made with coconut milk, with scoops of perfectly ripe, buttery yellow mango ice cream. 
#94 Moroccan Mintsweet mint-infused green tea ice creamJust as tea is ceremonial, considered an art in many cultures, in MilkMade culture, ice cream is art. A ceremony in every pint. Right? Well we’ve taken a tip from the traditional Moroccan tea ceremony to create this work of art - a green tea ice cream sweetened with our house-made mint-infused simple syrup. Enjoy it with friends, repeat.

Happy (day after) Labor Day! Just so you know, summer isn’t over yet. September 21 marks the last day of summer, even though Labor Day feels like it’s unofficial end. Since we’ve got another month to go, we’re hanging on tight to every last bite of our fresh fruity flavors. Here are our two flavors of the month for September.

#93 Mango Sticky
coconut riso ice cream with scoops of fresh mango ice cream
Since we discovered Mango Sticky Rice years ago at the Thai Temple Sunday brunch in Berkeley, CA, we’ve been hooked, searching for it at every Thai restaurant in the city. It’s hard to find! And if you know a thing or two about Mango Sticky, it’s hard to find a perfect one - the right rice consistency, a sweet coconut milky flavor, a perfectly ripe mango. Well, we hope this is it, just in ice cream form. It’s our signature riso ice cream made with coconut milk, with scoops of perfectly ripe, buttery yellow mango ice cream.

#94 Moroccan Mint
sweet mint-infused green tea ice cream
Just as tea is ceremonial, considered an art in many cultures, in MilkMade culture, ice cream is art. A ceremony in every pint. Right? Well we’ve taken a tip from the traditional Moroccan tea ceremony to create this work of art - a green tea ice cream sweetened with our house-made mint-infused simple syrup. Enjoy it with friends, repeat.

August 13, 2013
The making of flavor #92, Going Bananas
Step 2: Then with a touch of brown sugar, we roasted these bad boys until they were slightly golden.

The making of flavor #92, Going Bananas

Step 2: Then with a touch of brown sugar, we roasted these bad boys until they were slightly golden.

August 9, 2013
The making of MilkMade flavor #91, Millions of Peaches
Steps 3, 4, 5: Okay we skipped a bunch of steps here, but basically, we turn the peach into a compote and infuse it with our ‘scream base. We like to swirl some compote into each pint, and add the oat cobbler crumble as we pack. 

The making of MilkMade flavor #91, Millions of Peaches

Steps 3, 4, 5: Okay we skipped a bunch of steps here, but basically, we turn the peach into a compote and infuse it with our ‘scream base. We like to swirl some compote into each pint, and add the oat cobbler crumble as we pack. 

August 5, 2013
The making of flavor #91, Millions of Peaches
Step 1: Obtain millions of peaches. Not the kind from a can. But the kind from local farms in New Jersey. 
Fun fact: Note in the white in one of the pits of the peaches above. Well, that’s an almond! Or at least very close to it. Did you know that the pits of peaches contain an almond-like kernel inside? Neither did we til we cracked one open. The kernel is very similar to the the seed of the almond fruit (yes, almonds are the seed of the fruit of the almond tree) except it’s not as delicious - it’s bitter and full of poisonous cyanide, so be careful not to eat them! 

The making of flavor #91, Millions of Peaches

Step 1: Obtain millions of peaches. Not the kind from a can. But the kind from local farms in New Jersey. 

Fun fact: Note in the white in one of the pits of the peaches above. Well, that’s an almond! Or at least very close to it. Did you know that the pits of peaches contain an almond-like kernel inside? Neither did we til we cracked one open. The kernel is very similar to the the seed of the almond fruit (yes, almonds are the seed of the fruit of the almond tree) except it’s not as delicious - it’s bitter and full of poisonous cyanide, so be careful not to eat them! 

August 1, 2013
Our summer playlists are back. Last year was a punk rock summer, rocking out to the Ramones, the Stray Cats, and Velvet Underground with our Rockaway Road, Rumble in Brighton, and White Light/White Heat summer pints. (Check through to hear the playlists on Spotify.)
This year we’re throwin’ it back to the good old days with our summer pints - Millions of Peaches and Going Bananas. (Naturally, we’ve got playlists for those too. Check ‘em out.) Read on for further descriptions of our August flavors of the month.
#91 Millions of Peachesfresh peach ice cream with chunks of oat cobbler"Moving to the country, gonna eat a lot of peaches".. in a pint of ice cream… with chunks of house-made oat cobbler. This is our peach cobbler pint. Made with juicy fresh peaches from New Jersey and an oat cobbler crust. If we had our little way, we’d eat peach cobbler ICE CREAM every day. How about you?
#92 Going Bananasroasted plantain ice cream with chocolate chips"Who knows, Could be the tropic heat, Or something that I eat, That makes me gonzo." (Madonna anyone? Going Bananas is a classic!) We know what it is that makes us go bananas (other than this ridiculous heat!). It’s the food at Rockaway Taco. That’s where we spend every weekend over the summer - surfing the mornings at 92nd and walking to 96th for some tacos and plantains. Inspired by the deliciousness, we’re making a plantain chips ‘scream that we’ve been told is bananas — roasted plantains with chocolate chips. Ese bato loco!

Our summer playlists are back. Last year was a punk rock summer, rocking out to the Ramones, the Stray Cats, and Velvet Underground with our Rockaway Road, Rumble in Brighton, and White Light/White Heat summer pints. (Check through to hear the playlists on Spotify.)

This year we’re throwin’ it back to the good old days with our summer pints - Millions of Peaches and Going Bananas. (Naturally, we’ve got playlists for those too. Check ‘em out.) Read on for further descriptions of our August flavors of the month.

#91 Millions of Peaches
fresh peach ice cream with chunks of oat cobbler
"Moving to the country, gonna eat a lot of peaches".. in a pint of ice cream… with chunks of house-made oat cobbler. This is our peach cobbler pint. Made with juicy fresh peaches from New Jersey and an oat cobbler crust. If we had our little way, we’d eat peach cobbler ICE CREAM every day. How about you?

#92 Going Bananas
roasted plantain ice cream with chocolate chips
"Who knows, Could be the tropic heat, Or something that I eat, That makes me gonzo." (Madonna anyone? Going Bananas is a classic!) We know what it is that makes us go bananas (other than this ridiculous heat!). It’s the food at Rockaway Taco. That’s where we spend every weekend over the summer - surfing the mornings at 92nd and walking to 96th for some tacos and plantains. Inspired by the deliciousness, we’re making a plantain chips ‘scream that we’ve been told is bananas — roasted plantains with chocolate chips. Ese bato loco!

July 16, 2013
The making of flavor #90, Orange County Fair
Step 1: We’re real authentic over here at MilkMade so we squeeze our own orange juice, fresh for these very pints. It was quite the process. 

The making of flavor #90, Orange County Fair

Step 1: We’re real authentic over here at MilkMade so we squeeze our own orange juice, fresh for these very pints. It was quite the process. 

July 15, 2013
The making of MilkMade flavor of the month #90, Orange County Fair
Our second flavor of the month for July is Orange County Fair. Inspired by summers spent in Orange County, CA sipping on an Orange Julius, this is a fresh orange ice cream with a hint of vanilla. Best served in a scooped orange. 

The making of MilkMade flavor of the month #90, Orange County Fair

Our second flavor of the month for July is Orange County Fair. Inspired by summers spent in Orange County, CA sipping on an Orange Julius, this is a fresh orange ice cream with a hint of vanilla. Best served in a scooped orange. 

July 12, 2013
The making of flavor #89, Strawberry FestivalStep 4: Extreme closeup! Mix the truffles and pack the pints. It’s cool because each batch turns out to be a different hue of pink. This one is a bit lighter pastel pink.

The making of flavor #89, Strawberry Festival

Step 4: Extreme closeup! Mix the truffles and pack the pints. It’s cool because each batch turns out to be a different hue of pink. This one is a bit lighter pastel pink.

July 1, 2013
Happy July! Summer is in full gear and so are we. This month we’ve got our sunblock on, our Keds tied tight, and a gaping appetite as we head to the fair! We’re ready to test our luck on the ring toss, take a ride the Scrambler, and eat fried… everything. And we’re taking our members with us. Here are our flavors of the month for July: 
#89 Strawberry Festivalstrawberry ice cream with white and dark chocolate trufflesAlright, we have to tell you. We feel kinda badly about this flavor. No no, it’s not that it’s not super bright and creamy and delicious, and it’s not that we didn’t put our hearts into it. I mean, we de-stemmed pints upon pints of strawberries for it. It’s just that the strawberries we got from Norwich Meadow Farms are just SO fresh and naturally awesome, we feel badly for turning them into ice cream. But I guess we couldn’t pack just a pint of berries. So you’ll have to settle. For bright and creamy and delicious strawberry ice cream, with a festival of house-made white (Godiva) and dark (Mast Brothers) chocolate truffles. We’re sorry.
#90 Orange County Fairfresh orange ice cream with a hint of vanillaThe Orange County Fair - a staple summer excursion growing up in Southern California. Since 1890, OC has been putting on its yearly show, and since 1983, we’ve paid it a visit just about every year. Though the name “Orange” County is hardly fitting anymore, we’re going old school and crafting up a signature orange ice cream to celebrate the summer. It’s fresh orange ice cream with a hint of Madecasse vanilla. If you’re like us, this one will bring you back to the youthful days of sipping on an Orange Julius in the warm California sun.
 
 

Happy July! Summer is in full gear and so are we. This month we’ve got our sunblock on, our Keds tied tight, and a gaping appetite as we head to the fair! We’re ready to test our luck on the ring toss, take a ride the Scrambler, and eat fried… everything. And we’re taking our members with us. Here are our flavors of the month for July: 

#89 Strawberry Festival
strawberry ice cream with white and dark chocolate truffles
Alright, we have to tell you. We feel kinda badly about this flavor. No no, it’s not that it’s not super bright and creamy and delicious, and it’s not that we didn’t put our hearts into it. I mean, we de-stemmed pints upon pints of strawberries for it. It’s just that the strawberries we got from Norwich Meadow Farms are just SO fresh and naturally awesome, we feel badly for turning them into ice cream. But I guess we couldn’t pack just a pint of berries. So you’ll have to settle. For bright and creamy and delicious strawberry ice cream, with a festival of house-made white (Godiva) and dark (Mast Brothers) chocolate truffles. We’re sorry.

#90 Orange County Fair
fresh orange ice cream with a hint of vanilla
The Orange County Fair - a staple summer excursion growing up in Southern California. Since 1890, OC has been putting on its yearly show, and since 1983, we’ve paid it a visit just about every year. Though the name “Orange” County is hardly fitting anymore, we’re going old school and crafting up a signature orange ice cream to celebrate the summer. It’s fresh orange ice cream with a hint of Madecasse vanilla. If you’re like us, this one will bring you back to the youthful days of sipping on an Orange Julius in the warm California sun.

 

 

June 10, 2013
The making of flavor #88, Trail Mix
Step 1: So we went with a camping theme this month. S’mores and Trail Mix. We decided to create a malted vanilla ‘scream to throw the trail mix in. Interestingly, we were right on target with the malted vanilla. Turns out malt powder was an explorer’s staple since it is nourishing and nonperishable. There’s even a mountain range in Antarctica named after malt powder’s inventor, William Horlick. 
So here’s our Horlick malt powder mixed with the sugars (we use brown and regular sugar in this one). To it, we add vanilla and mix it with the milk and cream to create our malted vanilla base. 

The making of flavor #88, Trail Mix

Step 1: So we went with a camping theme this month. S’mores and Trail Mix. We decided to create a malted vanilla ‘scream to throw the trail mix in. Interestingly, we were right on target with the malted vanilla. Turns out malt powder was an explorer’s staple since it is nourishing and nonperishable. There’s even a mountain range in Antarctica named after malt powder’s inventor, William Horlick. 

So here’s our Horlick malt powder mixed with the sugars (we use brown and regular sugar in this one). To it, we add vanilla and mix it with the milk and cream to create our malted vanilla base. 

June 8, 2013
The making of flavor #87, Please, sir, I want s’more.
Step 4: Churn the ‘scream and add the mixins.
It was tough not to eat this whole batch. I mean, look at it. 

The making of flavor #87, Please, sir, I want s’more.

Step 4: Churn the ‘scream and add the mixins.

It was tough not to eat this whole batch. I mean, look at it. 

June 6, 2013
The making of flavor #87, Please, sir, I want s’more.
Step 2: Make the chocolate ice cream base.
Ice cream isn’t all chocolate and cream. It’s SCIENCE too. We took a Chemistry of Ice Cream class once, taught by the dude who created Dippin’ Dots, and MAN, it’s a complex science. Here’s the pasteurizer heating and mixing and pasteurizing our base. 

The making of flavor #87, Please, sir, I want s’more.

Step 2: Make the chocolate ice cream base.

Ice cream isn’t all chocolate and cream. It’s SCIENCE too. We took a Chemistry of Ice Cream class once, taught by the dude who created Dippin’ Dots, and MAN, it’s a complex science. Here’s the pasteurizer heating and mixing and pasteurizing our base.