From the made-to-order ice cream billowing with liquid nitrogen clouds and those crazy waffle-like Bubblecones®, to the waiting line of people all abuzz and happy customers donning their blue cookie butter ice cream tongues, Milkcraft® continues to make its mark on Connecticut’s local and adventurous food enthusiasts. The first Milkcraft® opened in Fairfield in the spring of 2016, with a second location popping up in West Hartford one year later, and now a third location marks the brand’s 3-year anniversary with the addition of their soon-to-be-open New Haven locale.
“Milkcraft® is taking the ice cream business out of the dark ages by re-inventing, and substantially improving every aspect of the business from farm to cone,” explains creator David Mainiero of Milkcraft®’s multi-sensory experience, “We focus on the best ingredients possible, present them with a spattering of theatrics and genuine hospitality, and wrap them in a visually stunning setting.”
The not-so-secret to Milkcraft®’s success begins with a superior product. The ice cream base starts with solely New England farm milk which is free of antibiotics, hormones, and steroids. All natural and organic (whenever possible) ingredients are added. Milkcraft® contains no eggs and is gluten-free. The brand and its principal owners take ice cream seriously, having graduated from the Penn State College of Food Sciences' Ice Cream School. The flavors are chef composed and the process stems from every scoop being made to order with food grade liquid nitrogen freezing below 300 degrees, which creates smaller ice crystals when freezing, resulting in the smoothest product possible. The caramelized Hong Kong style Bubblecone® (a waffle of sorts) is made from scratch to order and the hot Creameebuns® are made fresh daily, as are a selection of mouthwatering artisan toppings.
The New Haven location (280 Crown Street) is the largest of the locations to date, at 1500 square feet. Milkcraft®’s signature bohemian style design elements are very much in play here, including a mash-up of diverse lounge furnishings, a warming fireplace, bookshelf-lined walls, tech amenities, and an eclectic wall mural which conveys the Milkcraft® mission statement and social culture. Consumers can look forward to an early spring open.
Complementing the brick and mortar Milkcraft® locations is the brand’s popular Milktruck®, a state of the art freight liner truck housing a Milkcraft® store on wheels, the only one of its kind in the world. A true show-stopper at any event, the Milktruck® produces the exact same rich and creamy, creative, flavorful, and fun experience that customers have grown to enjoy and expect.
Flavors change according to ingredient availability, seasonality, customer favorites, bright ideas, and the chefs’ whims. A sampling of some current flavors include; Smores Campfire - deep cocoa chocolate, fire roasted marshmallow, and graham cracker crumbs; Milk & Cereal - all natural vanilla served with Fruitee O's, Choco Puffs, or Frosted Flakes; Vietnamese Coffee - cold brew Cafe Du Monde coffee, condensed milk, chicory, and steeped coffee beans; PB & J Roasted Banana - all natural peanut butter, pure jam, and caramelized banana; Choco Du Leche - dark chocolate, dulce de leche, and smoked black sea salt flakes; and there’s always vanilla-chocolate-strawberry for those simpler tastes, plus dairy and gluten-free sorbet.
Milkcraft® will also be launching their first plant-based ice cream this coming winter, utilizing such ingredients as nut milk and ube, a vibrant and sweet purple yam which provides a creamy texture.