Milkcraft brings fun, flavorful, and farm-fresh ice cream to Fairfield.
What do you get when you add farm-fresh milk, all-natural ingredients, and liquid nitrogen? Ice cream, made to order. Milkcraft opened in May and is the newest concept to hit Fairfield. Owner Lynn Mainiero, who owned Spazzi’s before heading to the west coast, is back in Connecticut where she locally sources ingredients to create “beyond organic” ice cream that is frozen before your eyes. “We like to call it cow-to-cone,” she explains.
The hormone- and antibiotic-free milk comes from regional farms and is combined with seasonal ingredients to create a rotating menu of eight to ten flavor bases. Upon ordering, that base is doused with liquid nitrogen and becomes the freshest ice cream around. Try one of their signature “bubble cones,” a Hong Kong style, caramelized waffle cone, or a “creameebun” which is an ice cream sandwich, hot pressed between a split sweet bun that Mainiero describes as a cross between a brioche and a glazed donut.
“We are passionate about being all-natural. Milkcraft is back-to-basics.”
1215 Post Rd