HamletHub Interns Review Milkcraft
Usually the HamletHub interns stick to covering news in Ridgefield, but recently there has been a buzz around the town about Fairfield’s Milkcraft. There ice cream in a Bubblecone has been very popular on Instagram. These instagrams encouraged us, the interns at HamletHub, to go check it out for ourselves.
When you first walk into Milkcraft, a sweet smell wafts throughout the store. This made us crave the Bubblecone and the Creamibun. Both unique deserts are inspired by the owners international travels. The owners discovered the Chinese dessert Ji Dan Zai in Shanghi. It inspired the Bubblecone, a bubble cake similar to softer waffle they use as a cone. The Bubblecone can be easily torn apart, allowing the customer to dip it in their ice cream. The Creamibun idea originated from the owner’s vacation in Capri, Italy where they serve gelato on a warm Brioche bun. From this experience, the owners imagined an Americanized version and the Creamibun came to be. It is ice cream heat sealed inside a holeless donut. When eating either the Creamibun or the Bubblecone, the ice cream seeps into the dough and softens it making it even more delicious.
It’s no surprise the ice cream is so tasty because it is cow to scoop. The ice cream is made right in front of you with liquid nitrogen from a base mixture made fresh every morning from locally sourced ingredients such as honey from Southbury, CT.
Because of the creative idea behind the ice cream and location which is on the way home for many commuters from New York City, the owners were expecting to attract a broad range of visitors from many towns. The response to their product surely has been impressive. We visited on a Tuesday, a typically slower day, and there was still a line out the door.
Our trip to Milkcraft lived up to our expectations and proved that their ice cream is definitely worthy of its Instagram fame.
Learn more about Milkcraft by visiting their website here.