MilkMade still making the @nytimes . Albeit about brands that were. *le sigh*
I say *le sigh* in jest. In reality, I am very happy I closed MilkMade when I did. We went out with a bang and the decision was my own, not because of what’s addressed in this article (though ten years in a “cutthroat” business was exhausting, indeed). Plus, I’ve been able to spend the pandemic years safe and healthy at home caring for my son. And I finally read a book after a ten year hiatus! And happen to be writing one.
Most striking to me in the article was the 17% growth in the ice cream industry in 2020, fueled by the “craft” or artisan category. I suspected this would be the case.
Ever the optimist and opportunist, I felt sporadic pangs of regret last year for what we could have done with MilkMade during this time. I know I would have seen the shutdown as an opportunity for growth. What better time (for those able) to order ice cream delivered to your door? I would have felt compelled to work harder despite the conditions to bolster our e-commerce shipping operation and to “deliver delight” (our internal mission) during such a devastating time.
But I also know that would have absolutely taken a toll on my family, my health, and perhaps my sanity. And for that I’m thankful I decided to close when I did.
But some days I really do miss it and today is one of those days!
Guys I’m reviving my newsletter. I’d been considering it for a while, and then a friend shared with me an article about a forgotten Victorian chef known as The Queen of Ices. What a story! It’s too perfect not to share. I got a copy of her original book from 1885 and tested out a couple of her recipes. Phenomenal. Sign up (bio) to get the newsletter (probably will send tomorrow). I can’t wait to tell you more.
I’ll be sharing my Mango Sticky Rice ice cream recipe via my newsletter today. I decided not to post it here or on the blog... I don’t think I want it to live on the internet. It is my magnum opus, after all! The link to sign up for the newsletter is in my bio for now if you’d like to subscribe. Talk soon!
I finally recreated Mango Sticky Rice at home and scaled down the recipe which I’m writing up right now to share with you. Proud! And relieved. It took me six tries to get it right.
Here’s my at-home version of Chocolate Peanut Butter ice cream. Slide 2 is just the chocolate so you can see just how decadent it turned out.
Would love to see your photos if you make this one too.
This is the Fingerlakes PBnJ ice cream that I made at home. Without an ice cream maker again. It turned out great (even with a little iciness due to the freeze and stir method). My recipe includes the fruit swirl mix-in but in the essence of time I just used some blackberry jam I had in the fridge and it worked just as well. Share your photos if you make this one too please!
This is the Cobbler Hill ice cream that I made at home without an ice cream machine. It's incredible. I haven't made ice cream sans machine in like 10 years, so I am really stoked with how this turned out. I just shared the step by step of photos in a story and on blog.milkmadeicecream.com.
Hi. I’ve had various drafts of an email to everyone in the works for months -- the details of which are all moot now, and the sentiments obsolete in the current state of our city, our world. The first draft was entitled, The Passing of the Torch. The second was, The Time I Was Ghosted by the Purchasers of My Shop. And the third and final draft is now, Stay Home and Make Ice Cream. If you’re on my newsletter list, you’ll receive it soon.
Though I’m especially glad I chose to close MilkMade when I did last fall, I do wish that we could deliver you our ice cream in this time of isolation.
In lieu of that, I encourage those who can to try making ice cream at home. It is a gratifying activity, and for those with kids it’s a fun home experiment (and pastime). I’ll be sharing some recipes this month to help you get started. Be well, Diana
Hello from ice cream school! I am at Penn State’s Ice Cream Short Course, which is like the one school in the country for ice cream manufacturers for the past 128 years. Odd timing for me, I know. You have to sign up a year in advance and pay a tidy tuition fee, so, despite closing MM, I figured I’d make use of it.
Why would I enroll in ice cream school after ten years in business? Well I always knew about the course but never wanted to come. It seemed geared to large scale manufacturers for whom, and I quote the professor in his first lecture yesterday, “does it even matter if it’s real ice cream?” Not a course for a purist like me. But I’d heard that, with the increase in small manufacturers throughout the country, it has become a bit more applicable for entrepreneurs these days.
Plus, I love school! And it can only help with refining my recipes and book writing. I’m excited to share what I learn.
Glædelig Jul! I promised my family ice cream on Christmas but ended up having less time than expected to refine my holiday ‘screams at home. I whipped up this easy batch of Peppermint Candy Cane this morning - made with peppermint extract and chopped up pieces of candy cane. I’m curious what flavors you guys are making at home for the holidays.. I saw Pine Needle and Sugar Cookie, but I’ve missed some mentions in stories the past couple weeks so let me know
