A new ice cream shop called Milkcraft opened last Monday in Fairfield’s Brick Walk in the center of Fairfield, Connecticut. An ice cream shop may not sound all that exciting, but there was quite a buzz going on about this place. 
I really wanted to see first-hand what made the place unique, so I made a trip over and I am sharing with you on today’s Friday field trip. I knew there would be a long line, so I planned my trip on a rainy evening figuring an ice cream shop would not be as crowded on a rainy night…poor assumption on my part! Indeed, the line was long! But, since I went with a friend and we were busy talking – mostly about the amazing popularity of Milkcraft – the line seemed to go pretty quickly! Most of the line was occupied by teens and it was apparent why – social media! The owner of the shop did a great job of using social media to get the hype going about the place.
The unique part of the store was the use of liquid nitrogen to freeze each customer’s made-to-order ice cream batch in a mixer. This process creates a super creamy texture to the product by eliminating any formation of ice crystals. It is also really fun to watch!
Milkcraft boasts the use of locally sourced ingredients and fresh milk base from local farms. The menu, which is said to be updated seasonally, features sustainable and organic ingredients and delectable flavors such as roasted banana PBJ, Vietnamese coffee, cookie butter Speculoos and strawberry balsamic. I have to admit though, I did have trouble figuring out what organic ingredient created the brilliant green and blue colors on some of the ice cream I saw served!
The ice cream is served in two ways. The most popular seemed to be the Bubblecone. This is a Lego-like patterned bubble-waffle cone. The Milkcraft website lists addresses in California and in Shanghai, China, so I have to think the origination of the concept must come from one of these two locales. And, the Bubblecones are definitely inspired by similar ones found in Hong Kong.
The second way the ice cream is served is called Creameebun. This is a glazed donut used as a bun and the ice cream is tucked inside.
I chose the Bubblecone option and split a strawberry balsamic with my friend – she got the short end of the split! I also tried the cookie butter Speculoos (the bright green one). Both were really good with a wonderful texture. They were very creamy and dense.
A fun trip! If you decide to visit, I would chose a time during the day when the teen set is still in school!
It is interesting to note that the owner of Milkcraft is also the past owner of one of Fairfield’s former Brick Walk restaurants – Spazzi – one of my favorite places to eat back in the 1990’s!
Thanks for stopping by! Have a wonderful weekend! Remember to take pleasure in simple things, Jackie