The Hippo

HOME| ADVERTISING| CONTACT US|

 
Nov 19, 2018







NEWS & FEATURES

POLITICAL

FOOD & DRINK

ARTS

MUSIC & NIGHTLIFE

POP CULTURE



BEST OF
CLASSIFIEDS
ADVERTISING
CONTACT US
PAST ISSUES
ABOUT US
MOBILE UPDATES
LIST MY CALENDAR ITEM






 Bananas Foster sauce (for ice cream)

Courtesy of Paul Antosh of Beyond Vanilla Ice Cream in Hampstead
 
¼ pound butter
¼ pound brown sugar
¼ pound rum
5 to 7 bananas, sliced
 
Combine butter and brown sugar and melt together in a skillet before adding in the rum and bananas. Remove from heat after adding in the last banana slice.




Paul Antosh
In The Kitchen

07/25/18



 Paul Antosh of Derry took over ownership of Beyond Vanilla Ice Cream (16 Main St., Hampstead, 329-5800, find them on Facebook) in 2016. He specializes in his own homemade ice cream, making up to about 55 different flavors that are rotated year-round based on the season. In addition to hard ice cream, soft-serve and vegan and sugar-free options, Beyond Vanilla Ice Cream offers frappes, flurries and specialty sundaes — his signature, he said, is a brownie sundae made from scratch with melted chocolate. There are more traditional flavors of ice cream like chocolate chip, strawberry, and mint chip, or you can go down a more creative route, ordering flavors like Wild NH Black Bear (vanilla ice cream with raspberry filled truffle cups and swirls of raspberry) or Speculoos (cookie butter ice cream swirled with brown cinnamon spiced sugar). Antosh also likes to experiment with alcohol-infused ice cream, offering made-from-scratch flavors like Bourbon Chocolate. Although his prior background was in the technology industry, he has always enjoyed cooking and creating homemade recipes.

 
What is your must-have kitchen item?
A digital scale. Everything becomes a measuring cup.
 
What would you choose to have for your last meal?
Migas. It’s a classic Tex-Mex breakfast of scrambled eggs, mixed with corn tortillas, shredded cheese and pico de gallo, and topped with cilantro and avocado. It’s everywhere out in the Southwest. They know how to do breakfast.
 
What is your favorite local restaurant?
Roots at Robie’s Country Store in Hooksett. They always have incredible farm-to-table multi-course dinners.
 
What celebrity would you like to scoop for?
Nigella Lawson, because she really likes desserts. Yes, that’s the only reason.
 
What is your favorite flavor of ice cream?
I’m kind of in love with my own Cowboy Coffee Cookie Dough. It has cracked coffee beans, cookie dough pieces and dark chocolate chips in it, and it’s a really strong coffee base. I also love the Bourbon Chocolate. It’s a dark chocolate base with real bourbon in it. Interesting enough, it’s one of the best-selling flavors as it gets darker out.
 
What is the biggest food trend in New Hampshire right now?
Keto and vegan dishes that taste fantastic along with fermented condiments, [and] healthier foods with more taste and variety and fewer carbs and sugars.
 
What is your favorite thing to cook at home?
I fill up as big a grill as I have with rough cut veggies with things like sea salt, olive oil and herbes de Provence. … The advantage of that is I can use them over the next three to four days in salads and sandwiches and soups.
— Matt Ingersoll 





®2018 Hippo Press. site by wedu