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Road trip ice cream

Annabelle’s Natural Ice Cream, 49 Ceres St., Portsmouth, 436-3400, annabellesicecream.com
The Beach Plum, 16 Ocean Blvd., North Hampton, 964-7451; 2800 Lafayette Road, Portsmouth, 433-3339, thebeachplum.net
The Beach Hut, 1191 Ocean Boulevard, Rye, 294-0005, facebook.com/thebchhut
Bessie’s Take-out & Ice Cream Bar, 266 Calef Hwy., Brentwood, 642-4132, bessieslunch.com
The Big Dipper, 222 Route 108, Somersworth, 742-7075
Ceal’s Cold Creations, intersection of Route 1A and River Street, Seabrook, 474-1995
Dipsy Doodle Dairy Bar, 143 Park St., Northfield, 286-2100, dipsydoodle.biz
Dover Delight, 20 Chestnut St., Dover, 749-8812, find them on Facebook
Dunlap’s Ice Cream, 418 Route 286, Seabrook, 474-7272, find them on Facebook
Flurries, 41 Route 25, Meredith, 279-5554, facebook.com/FlurriesNH
Golick’s Dairy Bar, 4 Dover Point Road, Dover, 742-1230; 17 Sawyer Ave., Rochester, 330-3244; 185 Calef Hwy., Route 125, Barrington, 664-9633, golicksdairybar.com
Ice House Restaurant, 112 Wentworth Road, Route 1B, Rye, 431-3086, theicehouserestaurant.com
Izzy’s Frozen Yogurt & Ice Cream, 33 Bow St., Portsmouth, 431-1053, izzysfrozenyogurtandicecreamnh.com 
Johnson’s Seafood & Steak, 1334 1st NH Turnpike, Northwood, 942-7300; 69 Route 11, New Durham, 859-7500, eatatjohnsons.com
Jordan’s Ice Creamery, 894 Laconia Road, Belmont 267-1900, find them on Facebook
Just the Wright Place for Ice Cream, 95 Portsmouth Ave., Stratham, 775-0223, facebook.com/WrightPlaceForIceCream
Kellerhaus, 259 Endicott St., Weirs Beach, 366-4466, kellerhaus.com
Lago’s Ice Cream, 71 Lafayette Road, Rye, 964-9880, lagosicecream.com
Lone Oak Ice Cream, 175 Milton Road, Rochester, 332-1809, loneoakicecream.com
Memories Ice Cream, 95 Exeter Road, Route 111A, Kingston, 642-3737, memoriesicecream.com
Nelson’s Candies, 65 Main St., Wilton, 654-5030, nelsonscandieswilton.com
Petey’s Summertime Seafood and Bar, 1323 Ocean Blvd., Rye, 433-1937, peteys.com
River Bend, 31 George St., Dover, 749-6249, riverbenddover.com
Sanctuary Dairy Farm Ice Cream, 209 Route 103, Sunapee, 863-8940, icecreamkidbeck.com
The Sandwich Creamery, 134 Hannah Road, North Sandwich, 284-6675, sandwichcreamery.com
Sawyer’s Dairy Bar, 1933 Lakeshore Road, Gilford, 293-4422, sawyersnh.com
Scoop 33, 780 Portsmouth Ave., Greenland, 319-8384, facebook.com/scoop33greenlandnh
Short Stop of New Ipswich, 584 Turnpike Road, New Ipswich, 878-4446, find them on Facebook
The Soda Shoppe, 901 Central St., Franklin, 934-0100; 30 Beacon St. East, Laconia, 524-2366, find them on Facebook
Stillwell’s Ice Cream, 160 Plaistow Road, Unit 1, Plaistow, 382-5655, find them on Facebook
Strafford Farms Ice Cream, 58 New Rochester Road, Dover, 742-7012, straffordfarms.com
Twin Lanterns Dairy Bar, 239 Amesbury Road (Route 150), Kensington, 394-7021, find them on Facebook
Twinkle Town Mini Golf & Ice Cream, 3 Arrowcrest Drive, East Swanzey, 352-6784, twinkletownminigolf.com
UNH Dairy Bar, 3 Depot Road (at the train station), Durham, 862-1006, unh.edu/dining/facility/dairy-bar
The Velvet Moose Ice Cream Shoppe, 25 E. Main St., Warner, 456-2511, thevelvetmoose.com




Sundae Best
Put a cherry on traditional or modern faves

08/06/15
By Ryan Lessard news@hippopress.com



You can find traditional sundaes and banana splits at local scoop shops, but if you’re looking for a more modern variation, changing up flavors, toppings or a combination of the two offers a familiar experience with a new twist. 

 
Creamy conventions
Few things are as contested as the origins of the ice cream sundae. Wikipedia cites eight different American cities each claiming to be the birthplace of the dessert. But most agree on how a sundae is made.
Hannah Thompson, a scooper at Arnie’s Place in Concord, says they can vary by size but most sundaes start with two scoops of ice cream in a bowl.
“We put hot fudge on it and then we always ask if you want whipped cream or nuts because some people don’t want nuts if they have a nut allergy or don’t like it. Then, it’s some walnuts on top, if they do specify nuts, and we do whipped cream and a cherry,” Thompson said.
To Thompson, ice cream sundaes are defined by a few simple features.
“The second that you specify that you want a wet topping — and the wet topping is like hot fudge, butterscotch, we have blueberry topping, cherry topping — any time that you say you want a wet topping ... that classifies it as a sundae,” Thompson said. “It always has to be in a bowl.”
While the traditional sundae is made with vanilla ice cream, gone are the days of such limited definitions. Thompson said customers at Arnie’s select which flavor ice cream they want in their sundae.
Tal Smith is the general manager at the Granite State Candy Shoppe in Concord. She thinks customization is in vogue right now.
“Hot fudge is classic. I think every sundae should have that,” Smith said. “Other than that, I would just say whatever toppings are fun.”
Another sundae mainstay is the banana split.
“Banana splits are my favorite to make. They’re so much fun,” Thompson said. “The traditional banana split is a scoop of vanilla, a scoop of strawberry and a scoop of chocolate. Then, the toppings are hot fudge, which goes on the chocolate, and pineapple, which goes on the vanilla, and strawberry goes on top of strawberry.”
Thompson said they then take a full banana, split it longwise and place each half on one side of the ice cream. The final flourish calls for whipped cream on each of the three mounds, topped with a maraschino cherry in the middle and optional nut sprinkles.
Perhaps the most popular sundae variety available at Arnie’s, according to Thompson, is the Brownie Sundae. One of the “traditional” sundae options, it’s made with two scoops of ice cream, while the dish is lined with brownie. Soft-serve is an option.
“Hands down, the Brownie Sundae is insanely popular. Our brownies are super good. [Owner Tom Arnold] makes them, and they’re nice and gooey and delicious,” Thompson said.
 
Sprinkle on some change
Some scoop shops, like Arnie’s Place and Granite State Candy Shoppe in Concord and Manchester, offer their own signature or specialty sundae menu items.
Thompson’s favorite at Arnie’s is the Luv My Heath Bar Sundae.
“It’s delicious. It's two scoops of coffee Heath bar ice cream, and then there is Kahlua hot fudge,” Thompson said. “We put Heath bar pieces on top, nuts, whipped cream and a cherry. It’s amazing. It’s like the best of coffee and chocolate and it’s just delicious.”
Other signature sundaes at Arnie’s include the Chocolate Fantasy Sundae, Apple Pie Sundae and the Black Forest Sundae.
“The Black Forest Sundae is with our chocolate ice cream — and our chocolate ice cream is super dark. It’s not like normal milk chocolate. Our chocolate is made with a dark chocolate base. So it’s very rich,” Thompson said.
There’s also a sundae called the Hawaiian Snowball.
“The Hawaiian Snowball is two scoops of our vanilla ice cream. There is shredded coconut that we sprinkle on top and the pineapple topping,” Thompson said. “That’s a really fun one because it’s really summery. … It’s tropical.”
Smith said creating a specialty sundae menu is about casting a wide net.
“In the specialty sundaes, it’s all about figuring something out that everyone’s going to like,” Smith said. “You want to make sure that you have one that’s got the fun silly stuff that the kids are going to like, you want to have one that’s more [geared] to an adult palate. Different kinds of chocolates and fruits and things like that.”
Smith said most of the specialty sundaes they offer have been on the menu for several years, but the staff still experiments with flavor combinations.
“We’re always incorporating new sundae ideas in ... a treat of the week that we generally have, where we have a chance to vamp and make our own,” Smith said. “There’s one my daughter made called the Wiggly Worm.”
There are some original frappes created for the treat of the week as well.
“There’s also times when, if there’s a big box office movie coming out, we try to make a frappe that’s kind of a play on that,” Smith said. “We had, one or two years ago when the Avengers movie came out, we had one called Frapptain America for our frappe.”
They had a popular ice cream float on their menu for a while called the Wizzy Fizzy, and people still ask for it even though it’s off the menu. It’s made from black raspberry ice cream in ginger ale.
Smith’s favorite specialty sundae is The Moon Walk Sundae, which features roasted almonds, caramel sauce and moon tracks ice cream.
“The moon tracks ice cream has little caramel turtles in it with a fudge swirl,” Smith said. “It’s just such a nice, simple sundae, and it’s just delicious at the same time.”
Other specialty sundaes at Granite State Candy include the Ultimate Cookies and Cream Sundae, Mint Cookie Crunch Sundae, Coffee Toffee Treat Sundae and Maple Saurus Sundae.
“The Maple Saurus is one that the owner came up with years ago,” Smith said. “I believe it was because he had told someone that maple candies come from maple-sauruses. The idea just kind of stuck with him and he made it into a sundae.”
The most popular option among Granite State Candy customers is the make-your-own sundae bar.
“I think people really like to choose what it is that they’re putting in there. [The bar has] been a really big hit since we put it in there. We started it last summer, and it’s really been growing significantly over the past year,” Smith said.
The most popular toppings are brownie bites, and the kids love to add gummies to their sundaes, according to Smith.
“Gummies go like crazy in that bar,” Smith said.
Perhaps the largest sundae is the T-Shirt Sundae at Arnie’s.
“It’s eight scoops of ice cream ... six toppings and they can pick jimmies, hot fudge, butterscotch, pineapple, strawberry ... then it’s two bananas, whipped cream, nuts and a cherry,” Thompson said. “It comes in ... like a boat. It’s huge. One time we weighed it in at 2 pounds.”
If a customer finishes the whole thing, they win a free T-shirt of their choice. 
 
As seen in the August 6, 2015 issue of the Hippo.





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