Interview with New York's MilkMaid, Owner of MilkMade!

Froot Loop Ice Cream (©MilkMade)

The other day my husband sent me this link. Froot Loop Ice Cream?! Lucky Charms Ice Cream?! Why didn't I think of it and how can I get some? Upon further looking, I found that this was the creation of MilkMade, a small batch ice cream company out of New York. Immediately I pondered the move to New York, just so I could subscribe to their hand-delivered ice cream service. Unfortunately, right now moving to New York for ice cream just isn't feasible, so second best was getting in touch with the the MilkMaid herself and learning a bit about MilkMade.

Scoopalicious: Who are you?

The MilkMade: I'm Diana, the founder of MilkMade Ice Cream.

Scoopalicious: What were you doing before you started MilkMade?

The MilkMaid: Prior to launching the business I was working as a biz dev consultant for small businesses in NY, and had just received my MBA from NYU Stern.

Scoopalicious: How did you start MilkMade?

The MilkMaid: One summer I decided to start making ice cream. I wasn't satisfied with my local pint offerings -- I want a natural product made with local ingredients with unique and sophisticated flavors. I decided I could just make that for myself, so I bought a machine and started crafting 'scream. I began serving to friends, serving at parties, and found that I wasn't the only one seeking a better pint. So I launched MilkMade and have been sharing my creations with New Yorkers ever since.

You can read a bit more about how we got started on our website and in some of our latest press.

Scoopalicious: You source local ingredients -- AWESOME -- since I am assuming there aren't any cows in Brooklyn, how what area defines your "local"?

The MilkMaid: Yes, all of our ingredients are as local as possible. Our dairy is from a farm in Ancramdale, NY, about 100 miles upstate, and all of our mix-ins are sourced from the best local artisan producers in New York and Brooklyn.

Scoopalicious: How did you learn to make ice cream? 

The MilkMaid: I bought a little Cuisinart machine and taught myself. After many trials, I created the right base recipe for MilkMade and I always manipulate that recipe based on what mix-in or flavor add I'm using.

Scoopalicious: Adorable logo. Who designed it? 

The MilkMaid: The logo is the result of a gchat conversation between some MilkMade friends. Instead of a heart, <3, we double scooped, ,<00, and thought it would serve as a perfect logo. We'll know we've made it when Google turns it right side up.

Scoopalicious: (That would be awesome if Google turned it right side up! We'd love that too!) What is your favorite flavor among your creations?

S'Mores Ice Cream (©MilkMade)

The MilkMaid: After crafting almost every new flavor, I declare it my favorite. Recent favorites have been Strawberry Shortcake and S'Mores. 

Scoopalicious: Before MilkMade, what was your go-to ice cream?

The MilkMaid: I started MilkMade because my go to ice creams weren't cutting it anymore for me. My palate had become a bit more sophisticated, I wanted a natural product, and I wanted something locally produced. Nothing quite met that, so I decided to do it myself.

Scoopalicious: Any ice cream making advice for our readers?

The MilkMaid: Get creative!

Scoopalicious: Is it still just you in a kitchen with a single ice cream maker? Do you have help?

EVOO Ice Cream (©MilkMade)

The MilkMaid: I still craft and produce every pint myself in a commercial kitchen. We have some help in the form of friends and interns, and we're hoping to bring some full time help on soon.

Scoopalicious: I notice on your blog you have a flavor a day. How many of these flavors make it past your palette to the customers?

The MilkMaid: The flavors of the day are typically trial flavors for future flavors of the month, flavors for friends or events, or just fun experiments for me. Quite often something makes me go WOAH and I change the planned flavor offerings around to fit it in for our members. 

Scoopalicious: Do customers get any say in what is delivered? For example, can someone with allergies sign up for your service or would they potentially end up with ice creams they can't eat? Additionally, could a customer request something from your blog for their next delivery?

The MilkMaid: We make two flavors every month and announce them to our members about a week before delivery. Members have a choice of which flavor they'd like to order. We always take suggestions, and as you can imagine, people are always willing to suggest an ice cream flavor. if a member has an allergy, we allow them to defer their pint that month and extend the membership a month.

Scoopalicious: Who are your "testers"? Are you hiring any testers?

The MilkMaid: Ha, we don't need to 'hire' any testers, as we have a long and growing list of volunteers. My main testers are my boyfriend, my roommate, and really, anyone who drops by my apartment/test kitchen. I'll often pull out 5 different iterations of the same flavor and ask people to rank them.

Scoopalicious: Do you have plans to expand? Mail order? Local shops?

The MilkMaid: Yep! But we'll always keep it real and hand-craft each and every pint.

Scoopalicious:  We can't wait.

There are many ways you can follow MilkMade and/or learn more:
Check out the website.
Sign up for the mailing list.
Visit the MilkMade blog.
Like MilkMade on Facebook.
Follow MilkMade on Twitter.
Watch as the MilkMaid visits the Rachel Ray Show!
If you live in New York/TriState Area, become a member! (We're totally jealous.)

Thanks so much to the MilkMaid for such a fabulous interview!

Photos and logo © MilkMade.

[Scoopalicious is celebrating National Ice Cream month with a Post-A-Day throughout the month of July!]

Interview with Doug Quint of the Big Gay Ice Cream Truck in New York City

A while back I read about The Big Gay Ice Cream Truck coming to New York. I emailed owner Doug Quint right before my trip to NYC and as luck would have it, he planned to open it my second day in the city. However, monsoon rain and winds in the city prevented Ashu and me from going out and Doug from opening on his opening day. I had to leave the city to head down to New Jersey, and Doug opened his truck without me there. I settled for the next best thing: an online interview with the man himself.

Scoopalicious: Hi! Tell us a little bit about yourself and this new endeavor you have rolling through the streets...

Doug: I’m your typical gay, middle-aged bassoon player who drives an ice cream truck.

I grew up in a small town called Pittsfield, Maine. I moved to NYC for conservatory training at Manhattan School of Music and then continued at Juilliard. I play the bassoon in various orchestras and chamber music groups in both Boston and New York. I just finished all of the course work for my doctoral degree- I’ve been attending CUNY- so I’m about to start writing dissertation proposals. I had an urge to do something different with my life this summer, and the opportunity to drive an ice cream truck came about. How could I turn it down? I decided to create an identity for the truck, and thus the Big Gay Ice Cream Truck was born.

Scoopalicious: Are you our vending ice cream every day, all day?

Doug: I don’t do this every day. I continue as a performing musician, and I need plenty of time to “keep my chops up” with concerts, rehearsals, and practice. In addition there is much to be done to keep the truck menu current, work on scheduling and press, and basic logistical work that I couldn’t do if I tried to operate every day.

Scoopalicious: I read something about you in a New York Times article: "...the Big Gay Ice Cream Truck is driven by Doug Quint, a doctoral candidate in bassoon performance at CUNY. 'The whole Brooklyn Philharmonic season was canceled,' he said. 'I have to get through the summer somehow.'" That answers my question of "What were you doing before you decided to open the truck?" but brings up a whole slew of other questions. First off, do you ever play the bassoon from the truck?

Doug: Ugh, no! Ice cream trucks are a sticky mess. I’m not bringing my bassoon anywhere near one!

Scoopalicious: What was the thought process from "no Brooklyn Philharmonic season" (sorry about that, by the way) to "Let's open a big gay ice cream truck!"?

Doug: It wasn’t quite the linear progression that The Times bit might make you think. Freelancing is always a little slow in the summer, so a “side job” is a natural thing for lots of us. With orchestras saving money by downsizing and some groups canceling entire seasons (like The Brooklyn Philharmonic, as I mentioned to The Times) it seemed as though this summer, in particular, would be a good time for an interesting work endeavor.

Scoopalicious: Who is Ryan Petroff, Little Gay? Does he have his own truck?

Doug: Bryan (not Ryan, you silly) is my boyfriend. He’s the voice of reason in this project, and also the palate behind many of the menu items.

Scoopalicious: [Oops! So sorry, Bryan!] How is business?

Doug: The weather has improved and the press has been great, so things are starting to really pick up. I’m pleased.

Scoopalicious: How has the bad weather this summer affected business beyond the obvious annoyance to both you and I of your kickoff day being postponed?

Doug: It’s true -- people don’t come out for ice cream during monsoons!

Scoopalicious: Sounds like there are some turf wars going on in the city. Have you been negatively affected by this?

Doug: Not in the least. I find most of the vendors to be good guys. They are on their feet, working like mad for very little money. Most want to work with you to increase traffic and get the goods sold. I hear the stories, but really I find that street vendors make an effort to be comrades, not enemies.

Scoopalicious: It also sounds like you don't have a permanent spot. You have been using Twitter quite creatively to let people know where you will be -- how is this working out?

Doug: Amazingly. I tweet the locale and people magically appear. They come to the truck like they have won a scavenger hunt! I also tweet the menu, so many folks know what they want before they leave for the truck.

Scoopalicious: Tell me a bit about your awesome logo and the talented desginer who made it for you.

Doug: Jason O’Malley (www.jasonomalley.com) is a good buddy of ours. When he learned of my concept for the truck he volunteered to work on a logo; I couldn’t have been happier that he offered, because I was one phone call away from begging him anyhow! I knew he’d come up with something that I’d love, and he did it. The logos played a big part in our initial days. Before there was a physical truck we had this catchy design and people took notice.

Above, Doug serves a cone from The Big Gay Ice Cream Truck.

Scoopalicious: OK. We really should talk about the ice cream. Do you carry novelties or just ice cream?

Doug: Just ice cream and occasionally Big Gay Ice Cream Truck t-shirts.

Scoopalicious: Soft or hard ice cream?

Doug: Only soft serve. I love dressing it up.

Scoopalicious: What flavors do you carry? Do you rotate different ones in? Any "Big Gay" specials?

Doug: The ice cream flavors are simply vanilla, chocolate, and swirl. Our topping menu rotates and new things come and go all the time. A big favorite is the ice cream sandwich with a layer of Nutella.

Wow. Yum. Wish I lived in New York City! In the meantime, I'll just sport my new shirt in support! Thanks for the great interview, Doug! And thanks for the use of the great photo and logo!

You can find more about The Big Gay Ice Cream truck (including where you can find it in the city) at the links below:

• blog
  
• twitter (for up-to-date accounts of The Truck's whereabouts -- and you don't even need an account to follow!)
• online apparel shop (so you can have a super cool tee like mine at right!)
  
• online shop for non apparel items
• facebook

[Scoopalicious is celebrating National Ice Cream month with a Post-A-Day throughout the month of July!]

Abbott's Frozen Custard, Needham, MA

If you are from the Rochester, New York area, you most likely are familiar with Abbott's Frozen Custard. Other parts of New York, Louisiana, and Florida might know of the frozen custard franchise (if they are lucky.) Last summer, Needham, Massachusetts welcomed the first Abbott's to New England, so now we at Scoopalicious are can indulge in the rich frozen treat.

While loving our frozen treats, it's always fun to learn a little bit more about the product and the people who make it happen. In this case, we are lucky to be able to chat with Mary Pat Dauria, the owner of Needham's Abbott's.

Scoopalicious: Abbott's is from Rochester, just like you and your husband originally. What made you bring it here?

Mary Pat (photo at right): [My husband] Alex and I grew up on Abbott's. We could not believe there were no true frozen custard shops in NE and we saw the need. Most people from Rochester a big part of their childhood is having frozen custard at the Abbott's at Charlotte Beach. They still have long lines all summer.

Scoopalicious: What is frozen custard? What makes it different from ice cream? (MP, I know you explained this to me, but I don't want to jumble it up...if you have a good place I can reference online, that would be fine too.
Mary Pat: Ice cream labeled “frozen custard” must have 10 percent milk fat and 1.4 percent egg yolk solids by weight. The machine that it is made in churns it slowly so it is very dense and it is made fresh everyday, not frozen.

Scoopalicious: Owning an frozen custard franchise...dangerous. Do you eat a lot of it or have you grown tired of it?
Mary Pat: Well, I can honestly say neither one of us has grown tired of it. I have to test the flavors as I make them all day. At the end of the night I always have a cup or a novelty. I look forward to it. I also encourage my employees to test and bring home. You can't sell something unless you love it.

Scoopalicious: Business seems to be booming. Are there other frozen in the area or did you fill happen to fill a big void?
Mary Pat: I think we filled a void. There was a very popular place on Nantasket Beach years ago, so older people in the area remember that. I believe we are the only place in the area that sells true frozen custard -- not soft serve labeled as frozen custard. You can find a few places in New Hampshire and Maine.

Scoopalicious: Your shop is small but popular. Any chance you will be expanding to have more seating area in the near future?
Mary Pat: We have no plans to expand this shop. People do not seem to mind standing and we do have benches outside. I am hoping to open more locations in the near future.

Scoopalicious: You only have about eight (?) flavors on your menu at any given time. How do you decide what flavors to have? Do you keep any up permanently while rotating others out?
Mary Pat: We do only 8 flavors because we have dipping cabinets that keep the product chilled and there is only 8 bins in them. Also since we make it fresh everyday it would be hard to make many more. I always run Chocolate, Vanilla, Chocolate Almond, one yogurt and one lite flavor. The rest I change everyday. People call me and request certain flavors and I will make it for them anytime. Otherwise I make what I am "feeling" that day.

Scoopalicious: What has been the best part of this new venture?
Mary Pat: All the new people I have met!!!! I love Needham and met such wonderful kids and adults. I love what I do and look forward to going in everyday.

Scoopalicious: The worst?
Mary Pat: The worst was probably just getting the business up and running. Getting all the building permits and running into all the build-out issues. I had a lot of sleepless nights. I do have to say also cleaning the machine every night is not my favorite thing!!

Scoopalicious: What did you do to fill your desire for frozen treats before you brought Abbott's to New England?
Mary Pat: I would eat a lot of Abbott's when I would go back to Rocheater.

Scoopalicious: Any other favorite places to get ice cream?
Mary Pat: I do have to say I am a Ben & Jerry's fan. Cherry Garcia is my favorite.

Scoopalicious: What is your favorite product in the whole shop?
Mary Pat: That is tough. I really like the plain vanilla with hot fudge. My favorite novelty flavor is prbably "Purple Cow", black raspberry custard with blueberry drizzled in and white & chococlate chips mixed in. HEAVEN!!

Scoopalicious: How was the first year?!?!?!
Mary Pat: The first year was awesome. I learned a lot. Sales exceeded expectations and am looking forward to more Abbott's on the horizon.

Abbott's sure is something special. It's rich and creamy and the flavors are just amazing. I mean, you can't go wrong with the old standbys of chocolate and vanilla, but it's rarely a disappointment when you go for something like pumpkin (one of my personal favorites) -- though, I have to say, I'll be visiting Mary Pat again very soon to try the Purple Cow. However, when you go to Abbott's in Needham, you don't just go for the ice cream (which in itself is worth it). You go to meet Mary Pat and her friendly crew of employees who will take great care of you.

All in all, whether you are in New York, Florida, Massachusetts or Louisiana, Abbott's is not a treat you want to pass up.

Thanks for the interview, Mary Pat, and best of luck to you and Alex and the whole team. We hope the upcoming years are just as awesome, if not better, than the first!

[Scoopalicious is celebrating National Ice Cream month with a Post-A-Day throughout the month of July!]

Sunday Sundae

Did you know that Serendipity 3 (yes, the namesake of the movie by the same name) in New York City serves the Guinness Book of World Records' most expensive dessert? Yep. It's the $1000 Golden Opulence Sundae. Serendipty's website doesn't say much about what's in it, but Wikipedia describes it as "The dessert consists of five scoops of Tahitian vanilla bean ice cream infused with Madagascar vanilla, covered in 23-carat edible gold leaf, rare Amedei Porceleana and Chuao chocolate, American Golden caviar, passion fruit, orange, Armagnac, candied fruits from Paris, marzipan cherries, and decorated with real gold dragees. The sundae is served in a baccarat Harcourt crystal goblet with an 18-karat gold spoon."

Do you think you get to keep the goblet and spoon?

Another Serendipity bonus? Star sightings...apparently this 60th Street gem is a celebrity hotspot...

[Editor's Note: Don't expect a tasting review by either of us anytime soon...not in our budget!]

[Scoopalicious is celebrating National Ice Cream month with a Post-A-Day throughout the month of July!]