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TEST article for Lifestyle Newsletter New Story

TEST article for Lifestyle Newsletter New Story



Hello, this is Ashley talking about stuff and things.

From homemade marshmallow meringue on a scoop of s’mores campfire to bright blue cookie butter, the ice cream at Milkcraft on Crown Street starts off in a cloud of liquid nitrogen.

“We’re a small batch creamery, we make all of our ice cream and waffle cones fresh to order,” said John Southard, general manager for the New Haven Milkcraft. “It’s made with food-grade liquid nitrogen.”

NEW HAVEN — From homemade marshmallow meringue on a scoop of s’mores campfire to bright blue cookie butter, the ice cream at Milkcraft on Crown Street starts off in a cloud of liquid nitrogen.

“We’re a small batch creamery, we make all of our ice cream and waffle cones fresh to order,” said John Southard, general manager for the New Haven Milkcraft. “It’s made with food-grade liquid nitrogen.”

From homemade marshmallow meringue on a scoop of s’mores campfire to bright blue cookie butter, the ice cream at Milkcraft on Crown Street starts off in a cloud of liquid nitrogen.

“We’re a small batch creamery, we make all of our ice cream and waffle cones fresh to order,” said John Southard, general manager for the New Haven Milkcraft. “It’s made with food-grade liquid nitrogen.”


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