Fairfield gets first taste of California ice cream craze
Updated 4:34 pm, Monday, May 23, 2016
FAIRFIELD — Craft beer is all the rage. Restaurants boast of their farm-to-table fare. Now, an ice cream shop that opened recently at the Brick Walk shopping complex is combining both trends to bring ice cream lovers freshly made treats.
At Milkcraft, the brainchild of the husband and wife team of Lynn and David Mainiero, customers wait and watch while the ice cream they’ve just ordered is crafted with fresh milk from Connecticut farms.
That milk is frozen and churned after an order is placed, using liquid nitrogen, and flavored with ingredients like locally sourced strawberries. The ice cream can be served in a Hong Kong Bubblecone, a Japanese-style waffle, or infused in a glazed doughnut, called a Creameebun. Both the doughnuts and the cones are made in-house. For the less adventurous, the ice cream also can be served in a cup.
"It looks like a bubble," said Lynn Mainiero, describing the cone, while she helped to serve a line of customers at Milkcraft’s renovated shop. "You can tear off the bubbles and dip them into your ice cream."
Cost of a cone, with no toppings, starts at $6.95, while the ice cream-filled doughnut is $5.95.
"All our ingredients are all natural," Lynn Mainiero said. "Our farms are beyond organic."
Flavors include items like "Miss Piggy Does Vermont," flavored with smoked bacon and maple syrup, or the "Bourbon Breakfast," fashioned with Madecass vanilla bean and cornflakes.
The ice cream shop opened, with no fanfare, on May 9. "It’s gotten busier every day," she said, adding the owners expect to attract a lot of diners from nearby restaurants in the Brick Walk and downtown looking for dessert.
Lynn Mainiero said the type ice cream offered at Milkcraft is popular on the West Coast, where she and her husband split their time. "But they don’t do it like we do," she said.
She said the Mainieros chose Fairfield to open their ice cream shop because they both were born and raised here. Some might remember them from Spazzi, the restaurant they previously operated in the Brick Walk for many years.