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Sep 23, 2018







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 Make your own frappes

The simple ingredients of ice cream, milk and syrup make the frappe an easy drink to make at home — all you need is a blender. But the amount of each that you add is key to the overall flavor and texture, according to Chris Ordway, owner of Hayward’s Homemade Ice Cream in Nashua.
“You have to have the milk-to-ice cream ratio just right in order to get the thickness you want,” he said, “and then syrup is another thing, just making sure the right flavor of syrup goes with the right flavor of ice cream.”
Depending on how thick you want the frappe to be, Ordway recommends at least a half a cup of milk per three or four scoops of ice cream to prevent it from turning out too watery.
A thicker frappe will usually mean more scoops of ice cream, according to Roni Vetter of Jake’s Old Fashioned Ice Cream & Bakery in Nashua.
“I always did more of like a two-to-one ratio of ice cream to milk, covering the height of the ice cream with it and then equating each pump of syrup to a tablespoon,” she said.
 
Local frappes with house-made ice cream
This list includes ice cream shops, farms and restaurants in southern New Hampshire that use their own ice cream, made in-house, to make frappes. 
 
• Airport Diner (2280 Brown Ave., Manchester, 623-5040, thecman.com) offers frappes using Common Man-made ice cream such as chocolate, vanilla, strawberry, coffee, mocha and black and white.
• Arnie’s Place (164 Loudon Road, Concord, 228-3225, arniesplace.com) offers frappes with your choice of dozens of homemade ice cream flavors. They can also make freezes with raspberry or lemon sorbet, or with orange sherbet. The shop opened in the summer of 1992, but owner Tom Arnold has been in the ice cream business since the mid-1960s.
• Beyond Vanilla Ice Cream (16 Main St., Hampstead, 329-5800, find them on Facebook) offers several specialty frappes using its homemade ice cream flavors, such as coffee Oreo, pina “coolada,” and Bananas Foster blended with caramel.
• Blake’s Restaurant & Ice Cream (353 S. Main St., Manchester, 669-0220; 53 Hooksett Road, Manchester, 627-1110; blakesicecream.com) produces more than 80 flavors of ice cream. Frappes are available in two sizes.
• Cremeland Drive-In (250 Valley St., Manchester, 669-4430, find them on Facebook) offers regular, extra thick and malted frappes using your choice of flavor from its homemade ice creams.
• Dr. Davis Ice Cream (75 Route 13, Brookline, 673-6003, drdavisicecream.com) offers regular and malted frappes with your choice of ice cream flavor, as well as freezes blended with sorbet and soda.
• Dudley’s Ice Cream (846 Route 106 N, Loudon, 783-4800, find them on Facebook) has more than 20 flavors of homemade ice cream.
• Goldenrod Restaurant Drive-In (1681 Candia Road, Manchester, 623-9469, goldenrodrestaurant.com) offers more than 35 flavors of homemade ice cream to make your favorite flavor for a frappe.
• Granite State Candy Shoppe (13 Warren St., Concord, 225-2591; 832 Elm St., Manchester, 218-3885; granitestatecandyshoppe.com) has more than 20 flavors of homemade ice cream to make either regular or malted frappes.
• Hayward’s Homemade Ice Cream (7 Daniel Webster Highway, Nashua, 888-4663, haywardsicecream.com) offers dozens of flavors of homemade hard-serve and soft-serve ice cream, and will make a frappe out of any flavor you choose. Popular flavors include coffee, black and white, and mocha frappes, according to owner Chris Ordway.
• Hayward’s Ice Cream of Milford (383 Elm St., Milford, 672-8383, find them on Facebook) offers dozens of flavors of homemade ice cream. This shop is owned by members of the Hayward family and is not affiliated with the Nashua shop, according to owner Chris Ordway.
• Ilsey’s Ice Cream (33 S. Sugar Hill Road, Weare, 529-6455, find them on Facebook) has more than a dozen flavors of homemade ice cream.
• Jake’s Old-Fashioned Ice Cream and Bakery (57 Palm St., Nashua, 594-2424, jakesoldfashionedicecream.com) is a wholesale shop based in Nashua but ships products to several restaurants and retailers across the state. Visit the website for a full list.
• Jay Gee’s Ice Cream (327 S. Broadway, Salem, 458-1167, jaygees.com) has more than 60 flavors of homemade hard-serve and soft-serve ice cream.
• Memories Ice Cream (95 Exeter Road, Kingston, 642-3737, memoriesicecream.com) is a wholesale and retail ice cream shop offering more than 35 flavors of homemade hard-serve and soft-serve ice creams.
• Moo’s Place Homemade Ice Cream (27 Crystal Ave., Derry, 425-0100; 15 Ermer Road, Salem, 898-0199, moosplace.com) offers either regular or malted frappes using your choice of the more than two dozen flavors of homemade ice creams.
• The Puritan Backroom Restaurant (245 Hooksett Road, Manchester, 669-6890, puritanbackroom.com) has more than 30 flavors of traditional and specialty homemade ice creams.
• Richardson’s Farm (170 Water St., Boscawen, 796-2788, richardsonsfarmnh.com) has more than 20 flavors of homemade premium ice cream for frappes.
• Sawyer’s Dairy Bar (1933 Lakeshore Road, Gilford, 293-4422, sawyersnh.com) makes more than two dozen flavors of ice cream and offers frappes in small and large sizes.
 
More local places to get frappes
Here are some ice cream spots that serve regionally made ice cream for your frappe.
 
• Axel’s Food and Ice Cream (608 Daniel Webster Highway, Merrimack, 429-2229, axelsfoodandicecream.com) offers frappes from your choice of dozens of flavors of ice cream from Richardson’s Ice Cream in Middleton, Mass. Suggested flavors include chocolate, black and white, mocha, coffee or an Oreo frappe with vanilla soft-serve. They can also make orange, pineapple or strawberry freezes.
• Ballard’s Ice Cream, Sandwiches and More (7 Broadway, Concord, 225-5666, ballardsicecream.com) offers more than three dozen flavors of hard-serve ice cream.
• Beech Hill Farm and Ice Cream Barn (107 Beech Hill Road, Hopkinton, 223-0828, beechhillfarm.com) has more than 75 flavors of ice cream produced by Blake’s Creamery in Manchester and Gifford’s in Maine.
• Buza Dairy Bar (25 S. Main St., Concord, 856-8679, vibesgourmetburgers.com/buza-dairy-bar) carries select flavors of hard ice cream from Annabelle’s Natural Ice Cream in Portsmouth.
• The Big 1 (185 Concord St., Nashua, thebig1icecream.com) offers more than two dozen flavors of ice cream produced by Richardson’s Ice Cream in Middleton, Mass.
• The Brick House Drive-In Restaurant (1391 Hooksett Road, Hooksett, 622-8091, bhrestaurant.net) offers more than two dozen flavors of ice cream from Gifford’s Ice Cream in Maine. Frappes are available in two sizes as regular or extra thick.
• Center Scoop (15 Chester St., Chester, 887-4544, find them on Facebook)
• Chuckster’s Family Fun Park (9 Bailey Road, Chichester, 798-3555; 53 Hackett Hill Road, Hooksett, 210-1415; chucksters.com) offers more than two dozen flavors of ice cream from Blake’s Creamery in Manchester.
• Clam Haven (94 Rockingham Road, Derry, 434-4679, clamhaven.com) offers several flavors of hard and soft-serve ice cream from Gifford’s Ice Cream in Maine that vary day to day.
• Countrybrook Farms (175 Lowell Road, Hudson, 886-5200, countrybrookfarms.com) serves dozens of flavors of ice cream from Blake’s Creamery in Manchester.
• Devriendt Farm Stand and Ice Cream Shoppe (178 S. Mast St., Goffstown, 497-2793, devriendtfarm.com) offers dozens of flavors of ice cream from Blake’s Creamery in Manchester.
• Dipsy Doodle Dairy Bar (143 Park St., Northfield, 286-2100, dipsydoodle.com) offers dozens of flavors of Gifford’s Ice Cream in Maine. Suggested specialty frappe flavors include blackberry, orange creamsicle and Oreo cookie.
• Dodge Farms Ice Cream and Garden Stand (Route 77, New Boston, 487-3339, find them on Facebook) has several flavors of ice cream from Blake’s Creamery in Manchester.
• Findeisen’s Ice Cream (297 Derry Road, Hudson, 886-9422; 125 S. Broadway, Salem, 898-5411; find them on Facebook) offers more than 40 flavors of ice cream from Richardson’s Ice Cream in Middleton, Mass.
• Frekey’s Dairy Freeze (97 Suncook Valley Road, Chichester, 798-5443; 74 Fisherville Road, Concord, 228-5443; frekeysdairyfreeze.com) has dozens of flavors of ice cream from Gifford’s Ice Cream in Maine to make your choice of flavor for a frappe. They also make orange freezes with orange soda.
• Funway Park Country Ice Cream (454 Charles Bancroft Highway, Litchfield, 424-2292, melsfunwaypark.com) offers more than 30 flavors of Gifford’s Ice Cream in Maine.
• Greaney’s Farm Stand (417 John Stark Highway, Weare, 529-1111, find them on Facebook) has more than 100 flavors of hard and soft-serve ice cream.
• Hawksie’s Ice Cream Fac-Torri (146 Main St., Salem, 890-0471, find them on Facebook) offers several dozen flavors of Richardson’s Ice Cream in Middleton, Mass.
• High Tide Takeout (239 Henniker St., Hillsborough, 464-4202, hightidetakeout.com) offers select flavors of Gifford’s Ice Cream in Maine for frappes.
• The Inside Scoop (260 Wallace Road, Bedford, 471-7009, theinsidescoopnh.com) offers more than 30 flavors of Richardson’s Ice Cream in Middleton, Mass.
• Intervale Ice Cream (931 Flanders Road, Henniker, 428-7196, find them on Facebook) has more than 40 flavors of ice cream. Some are homemade while others come from Gifford’s Ice Cream in Maine.
• Johnson’s Seafood and Steak (1334 First New Hampshire Turnpike, Northwood, 942-7300, eatatjohnsons.com) has dozens of flavors of ice cream from Gifford’s Ice Cream in Maine.
• King Kone (336 Daniel Webster Highway, Merrimack, 420-8312, find them on Facebook) has dozens of flavors of soft-serve ice cream that are rotated out consistently every week.
• Lang’s Ice Cream (510 Pembroke St., Pembroke, 225-7483, find them on Facebook) has more than 25 flavors of hard-serve ice cream.
• Lix Ice Cream Parlor (95 River Road, Hudson, 883-9300; 55 Charles Bancroft Highway, Litchfield, 438-4797; find them on Facebook) has more than 50 flavors of Richardson’s Ice Cream in Middleton, Mass.
• Mack’s Apples (230 Mammoth Road, Londonderry, 434-7619, macksapples.com) serves dozens of flavors of Richardson’s Ice Cream in Middleton, Mass.
• Nana’s Snack Shack (1387 S. Stark Highway, Weare, 529-3474, find them on Facebook) carries more than a dozen flavors of Richardson’s Ice Cream in Middleton, Mass.
• Pappy’s Pizza & Family Restaurant (1531 Elm St., Manchester, 623-3131, pappyspizzaonline.com) has a few select flavors of ice cream from Blake’s Creamery in Manchester available to make regular or extra-thick frappes.
• Peach Tree Farm (88 Brady Ave., Salem, 893-7119, find them on Facebook) offers more than 30 flavors of Richardson’s Ice Cream in Middleton, Mass.
• Pete’s Scoop (185 Rockingham Road, Derry, 434-6366, find them on Facebook) has dozens of flavors of Richardson’s Ice Cream in Middleton, Mass.
• Putnam’s Waterview Restaurant (40 Main St., Goffstown, 497-4106, find them on Facebook) serves more than a dozen flavors of the Harrisburg, Pennsylvania-based Hershey’s Ice Cream.
• The Red Arrow Diner (112 Loudon Road, Concord, 415-0444; 137 Rockingham Road, Londonderry, 552-3091; 61 Lowell St., Manchester, 626-1118; 63 Union Square, Milford, 249-9222; redarrowdiner.com) offers select flavors of Gifford’s Ice Cream in Maine for its frappes.
• Triple Elm Coffee & Ice Cream (323 Main St., Sandown, 867-7544, tripleelm.com) is a new ice cream shop that opened on May 3. Triple Elm offers two sizes for frappes and more than two dozen flavors of ice cream from Memories Ice Cream in Kingston.
• The Velvet Moose Ice Cream Shoppe (25 E. Main St., Warner, 456-2511, find them on Facebook) offers more than 30 flavors of ice cream from Shaker Pond Ice Cream in Maine.
• What’s the Scoop? (160 Main St., Kingston, 642-4455, find them on Facebook) has more than 60 flavors of ice cream.
 
Freezes
As a dairy-free alternative to frappes, some ice cream shops and restaurants will mix your choice of flavor of sorbet or sherbet with soda, soda water or juice to create what’s called a freeze.
“Freezes are a hidden treat,” said Tom Arnold, owner of Arnie’s Place in Concord, which can make orange, lemon or raspberry freezes. “A lot of people don’t know what a freeze is, but once you have one you are hooked.”
But you can also order freezes at other places with ice cream. Carol Frekey-Harkness, owner of Frekey’s Dairy Freeze in Chichester and Concord, said their orange freezes are made with orange soda and either hard or soft-serve ice cream.
While Axel’s Food and Ice Cream offers an orange freeze made with its orange sherbet — made to taste like a creamsicle, according to owner JoAnn Costa — both its pineapple and strawberry freeze options are made with a blend of vanilla soft-serve and each respective fruit juice.
“A freeze is really thick,” Costa said. “It should be made with sorbet or sherbet or soft-serve because they hold their consistency better [with the soda or juice] than regular ice cream. … Orange freezes are particularly very popular when it’s hot out. They’re almost like a slushie kind of thing and are just a really nice thirst-quencher.”
 
Farther for a frappe
Want more frappes? This list includes other restaurants, farms and ice cream shops across the Granite State where you can get a frappe during your next road trip.
 
• Annabelle’s Natural Ice Cream (49 Ceres St., Portsmouth, 436-3400, annabellesicecream.com) offers dozens of homemade premium ice creams.
• Bailey’s Bubble (5 Railroad Ave., Wolfeboro, 569-3612, baileysbubble.com) offers regular frappes, extra thick frappes or malt frappes from your choice of a variety of ice cream flavors.
• The Beach Plum (24 Route 125, Epping, 679-3200; Route 1A, North Hampton, 964-7451; 2800 Lafayette Road, Portsmouth, 433-3339; thebeachplum.net) offers frappes in small or large sizes. Suggested flavors include mocha, black and white or creamsicle.
• Cowlicks Dairy Bar (4 Dover Point Road, Dover, 742-1230, cowlicksdairybar.com) offers dozens of original flavors of ice cream that vary each year.
• Golick’s Dairy Bar (683 Calef Highway, Barrington, 664-9633; 17 Sawyer Ave., Rochester, 330-3244; golicksdairybar.com) has more than 80 flavors of hard ice cream and custom blend frappes.
• The Haven Restaurant (272 Calef Highway, Epping, 679-1427, havenfood.com) offers frappes made from your choice of ice cream flavor, plus freezes that include orange, raspberry, lemon or watermelon.
• Izzy’s Frozen Yogurt & Ice Cream (33 Bow St., Portsmouth, 431-1053, izzysfrozenyogurtandicecreamnh.com) has dozens of flavors of homemade hard-serve and soft-serve ice cream.
• Jordan’s Ice Creamery (894 Laconia Road, Belmont, 267-1900; 593 Endicott St. North, Laconia, 366-5900; find them on Facebook) has produced more than 350 flavors of homemade specialty ice cream between the two locations.
• Kimball Farm (158 Turnpike Road, Jaffrey, 532-5765, kimballfarm.com) offers more than 50 flavors of homemade ice cream.
• Lago’s Ice Cream (71 Lafayette Road, Rye, 964-9880, lagosicecream.com) offers frappes from its more than 30 traditional or specialty homemade ice cream flavors. Frappes include your choice of regular, extra thick, malted or extra thick malted.
• Liliuokalanis Ice Cream & Coffee Bar (956 Weirs Boulevard, Laconia, 366-9323, find them on Facebook) offers dozens of ice cream from Blake’s Creamery.
• Sanctuary Dairy Farm Ice Cream (209 Route 103, Sunapee, 863-8940, icecreamkidbeck.com) is a 10th-generation dairy farm that makes dozens of original hard-serve and soft-serve ice cream flavors.
• Twin Lanterns Dairy Bar (239 Amesbury Road, Kensington, 394-7021, find them on Facebook) offers several flavors of ice cream from the North Attleboro, Mass.-based Bliss Restaurant.




Fabulous Frappes
In Praise of the Ice Creamy Treat

07/05/18



 By Matt Ingersoll

mingersoll@hippopress.com
 
A cold blended drink with either milk or iced milk, ice cream and syrup is called a milkshake virtually anywhere in the country you go outside of New England. But up here — as the family of Roni Vetter of Jake’s Old Fashioned Ice Cream & Bakery in Nashua quickly came to realize — that drink is known as a frappe, while milkshakes are just blended milk and syrup.
“My family hails from California. They moved east after I was born and I remember coming to the ice cream stand with my parents and they’d see both frappes and milkshakes [on the menu] and didn’t know what the difference was,” Vetter said. “They’d order a milkshake and essentially receive flavored milk. They didn’t understand why there wasn’t any ice cream in there. It was so foreign to them.”
But the discrepancy isn’t simply between frappes and milkshakes. There are extra-thick frappes, malted frappes, cabinets and even freezes, which often blend ice cream (or, alternatively, sorbet or sherbet) with soda. Local ice cream makers and shop owners discuss these differences and give tips on some of the tastiest flavor combinations for frappes.
Frappes versus milkshakes
By definition, a frappe is ice cream, milk and syrup blended together, according to Chris Ordway, owner of Hayward’s Homemade Ice Cream in Nashua.
“You have a milkshake, which is very light and very fluffy, because it’s just milk and syrup blended. … Then you have the frappe, which has the milk and syrup but then the ice cream that makes it a lot creamier and thicker,” he said. “You can do any flavor of ice cream you want for frappes, whereas with milkshakes you’re limited only to what flavors of syrup you have.”
Tom Arnold, owner of Arnie’s Place in Concord, said the confusion often comes in when people think they are ordering milkshakes similar to those offered at most fast-food restaurant chains.
“You know, nowadays, when somebody comes in and says they want a milkshake, they are either asking for what we’d call a frappe, or for something like you would get at McDonald’s [which is] a thick shake with soft-serve, milk and syrup,” he said. “So now when somebody orders one, we’ll ask them ‘hard ice cream or soft-serve?’”
Most local ice cream shops will make their frappes by scooping your choice of ice cream into a steel cup, followed by adding a few pumps of syrup and placing the cup underneath an electric mixer. Milk is often added periodically as the ice cream and syrup are mixed before the finished product is poured into your cup and ready to serve.
Frappes that are ordered as “extra thick” often mean that more ice cream is added to the drink than usual, according to Vetter. Other variations you might encounter on menus are malted frappes, which JoAnn Costa of Axel’s Food and Ice Cream in Merrimack said will contain powdered malted milk in addition to the milk that already goes in.
“That just gives it a different flavor, almost like a malted milk ball,” she said.
What’s in a name?
The word “frappe” is, according to the Merriam-Webster Dictionary, of French origin and derived from the word “frapper,” meaning “to strike” or “to hit.” Janice Brown, a New Hampshire history blogger and editor of the Cow Hampshire blog, said the term for a cold drink goes back to at least 1851 in Philadelphia, when James Woods Parkinson invented the Champagne frappé à la glace, which translates literally to Champagne “hits the ice.”
But exactly when or how the word became widely adopted in New England to mean a blended ice cream drink — absent its original French pronunciation (“frap-AY”) — is unknown.
“It’s the same thing with jimmies. I mean, they are ‘sprinkles’ everywhere else except here in New England,” Ordway said. “A frappe is just a term that we’ve coined.”
The terms “frappe” and “milkshake” may even differ depending on where you go within New England, according to Costa. Although it’s much less common, some ice cream shops in Rhode Island will list frappes on their menus as “cabinets,” an origin she said is unclear but possibly attributed to where you would keep the blender used to make the drink — the kitchen cabinet.
 
Versatile flavors
Whatever you call them, Ordway said, frappes have several unique features that speak to their overall popularity.
“It gives you your ice cream with multiple options,” he said. “You’re able to hold your ice cream in your hand, but also put it in your car, set it down or take the lid off if you want to do it that way.”
Vetter said frappes provide not only a convenience for ice cream lovers, but also an alternative meal option to enjoy hand in hand with your lunch.
“If you’re on the go, it’s certainly easier to have a frappe rather than a cone or a dish. The ice cream is not going to drip down your hand,” she said. “The other thing too is that most ice cream stands will offer some sort of meal as well as ice cream, like maybe a chili and cheese hot dog and a frappe with it … [so] you can enjoy lunch and dessert at the same time, pretty much.”
The large number of ice cream flavors available at most ice cream shops allows for all kinds of unique flavor combinations for frappes, Ordway said.
“The most popular kind of frappes we make will have vanilla or coffee ice creams,” he said. “Black and white frappes are very popular, [which is] chocolate syrup with vanilla ice cream. Mocha frappes with chocolate syrup and coffee ice cream are also really popular. … But we make all kinds of different combinations. You can tell us flat out whatever you want and we’ll make it.”
More innovative flavor pairings for frappes, Ordway said, may include mint chip, mint Oreo, cookie dough, black raspberry or cherry vanilla.
But Vetter said certain flavors of ice cream and syrup definitely go together better than others.
“The syrup is used as a base to barely enhance the flavor, so that you’re not tasting just syrup rather than the ice cream,” she said. “Chocolate and black raspberry go well together. Certainly anything peanut butter with vanilla and chocolate, [or] mint and chocolate. Occasionally you’ll see oddball flavors like coffee and black raspberry. Everybody has a preference.” 





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