High school friends Cornell, 28, and Griffith, 26, have burned a lot of midnight oil recently as well, in recipe development and equipment work. They say trying to sell from a motorcycle, an idea inspired by Cornell’s two-wheeled commute when he taught English in Indonesia, means they fall into a kind of regulatory gray area, which has taught them a lot about the Kafkaesque operation of government bureaucracy. The biggest holdup was the fact that no one had requested a motorcycle vending permit before, Cornell explains, which led to extra meetings with the District’s Department of Transportation. With DOT approval now in hand, all that’s left is to get the go-ahead from the health department.
The pair moved into a space at Union Kitchen, a food-business incubator in Northeast, in April. Griffith is the baker, Cornell the “ice cream nerd.” So far they’ve created seven sandwich flavors centered on four ice cream bases, some with egg yolks and some without. Milk Cult’s roster includes riffs on traditional ’wiches, but there’s also buttermilk-lemon zest ice cream smooshed between ginger-molasses cookies, and a milk-and-honey ice cream cradled by no-bake cornflake cookies. The guys also source popcorn macarons from fellow Union Kitchen tenant DC Patisserie to pair with salted butter caramel ice cream.