The Hippo


Jun 2, 2020








Mudslide at the Puritan Backroom. Kelly Sennott photo.

Local ice cream

Arnie’s Place, 164 Loudon Road, Concord, 228-3225, 
Axel’s Food & Ice Cream, 608 DW Hwy, Merrimack, 429-2229,
Ballard’s Ice Cream, 7 Broadway, Concord, 225-5666,
Beech Hill Farm & Ice Cream Barn, 107 Beech Hill Road, Hopkinton, 223-0828,
The Big 1, 185 Concord St., Nashua,
Blake’s Creamery & Restaurant, 53 Hooksett Road, Manchester, 627-1110; 353 S. Main St., Manchester, 669-0220, 
Brick House Drive-In, 1391 Hooksett Road, Hooksett, 622-8091,
Center Scoop, next to Chester Hardware & Garden Supply, 15 Chester St., Chester, 887-4544
Chuckster’s Family Fun Park, 9 Bailey Road, Chichester, 798-3555,
Clam Haven Restaurant, 94 Rockingham Road, Derry, 434-4679,
Countrybrook Farms, 175 Lowell Road, Hudson, 886-5200,
Cremeland, 250 Valley St., Manchester, 669-4430, find them on Facebook
Devriendt Farm Ice Cream Stand, 178 S. Mast St., Goffstown, 497-2793,
Dudley’s Ice Cream, 846 Route 106N, Loudon, 783-4800
Fat Dan’s Super Scoop, Loudon Village Country Store, 40 S. Village Road, Loudon, 798-3099, find them on Facebook
Findeisen’s Ice Cream, 297 Derry Road, Hudson, 886-9422; 125 S. Broadway, Salem, 898-5411, find them on Facebook
Frekeys Dairy Freeze, 97 Suncook Valley Road, Chichester, 798-5443, find them on Facebook
Goldenrod Drive-in Restaurant, 1681 Candia Road, Manchester, 623-9469,
Granite State Candy Shoppe, 13 Warren St., Concord, 225-2591; 832 Elm St., Manchester, 218-3885, 
Greaney’s Farm and Ice Cream Stand, 417 John Stark Highway, Weare, 529-1111, find them on Facebook
The Haven Restaurant, 272 Calef Highway, Epping, 679-1427,
Hawksie’s Ice Cream Fac-torri, 146 Main St., Salem, 890-0471, find them on Facebook
Hayward’s Ice Cream, 383 Elm St., Milford, 672-8383; 7 DW Highway, Nashua, 888-4663,
High Tide Take Out, 239 Henniker St., Hillsborough, 464-4202,
Funway Park Country Ice Cream, 454 Charles Bancroft Highway, Litchfield, 424-2292,
The Inside Scoop, 260 Wallace Road, Bedford, 471-7009,
Intervale Ice Cream, 931 Flanders Road, Henniker, 428-7196, find them on Facebook
King Kone, 336 Daniel Webster Highway Merrimack, find them on Facebook
Lang’s Ice Cream, 510 Pembroke St., Route 3, Pembroke, 225-7483,
Liliuokalanis Ice Cream & Coffee Bar, 956 Weirs Blvd., Laconia, 366-9323, find them on Facebook
Mack’s Ice Cream Stand, 230 Mammoth Road, Londonderry, 434-7619,
Magoo’s Drive-In, 230 Mast Road, Goffstown, 497-4670
Milk’n It Dairy, 576 Mammoth Road, Londonderry, 624-5900
Moo’s Place Homemade Ice Cream, 27 Crystal Ave., Derry, 425-0100; 15 Ermer Road/Route 111, North Salem, 898-0199,
Pappy’s Pizza, 1531 Elm St., Manchester, 623-3131,
Peach Tree Farms, 88 Brady Ave., Salem, 893-7119, find them on Facebook
Pete’s Scoop, 185 Rockingham Road, Derry, 434-6366, find them on Facebook
Puritan Backroom Restaurant, 245 Hooksett Road, Manchester, 669-6890,
Putnam’s Waterview Restaurant, 40 Main St., Goffstown, 497-4106, find them on Facebook
Richardson’s Farm, 170 Water St., Boscawen, 796-2788,
Summer Freeze Ice Cream & Grill, 74 Fisherville Road, Concord, 228-0579,
Sunshine Scoops Ice Cream & Bakery, 210 Lowell St., Manchester, 668-0992, find them on Facebook


Beyond Vanilla
Local scoopers talk about what’s cool and new this year

By Kelly Sennott

Vanilla, chocolate and strawberry may always be New Hampshire’s most popular flavors, but if you really want to get people talking, you’ve got to have peanut butter Oreo, strawberry Nutella and sweet potato offerings as well. 

“People like to try different things,” Memories Ice Cream owner Steve Padfield said via phone last week. “Whenever we have new flavors, we put them on our Facebook page, and I’m amazed at how quickly people will come down and try them.” 
The Hippo talked with Padfield and numerous other local ice cream scoopers about what goes into a flavor, and about what’s new and cool this year.
Idea origins
Ben & Jerry’s proves the sky’s the limit when it comes to ice cream flavors, but when you’ve got limited space, how do you keep things new and exciting?
For Padfield, finding what works is a matter of experimentation and inspiration. Light bulb moments happen while walking through the grocery store, where he’ll spot jars of Nutella, or in their kitchen, where he’ll find cookies too disfigured for the Memories signature ice cream sandwiches. 
He asks customers and employees for input too. When he and his wife Dawn began receiving calls for indian pudding — manufacturers stopped making it because it wasn’t selling — they created their own version of it. Ideas also come from research, locally and across the country — via phone, he mentioned shops in Delaware and California that were putting out crazy flavors like creamed corn.
Padfield’s extremely proud of the company’s spicy chocolate flavor (chocolate ice cream with dried ghost pepper), which is spicy but not too spicy — the dairy provides balance. He hopes to create something with more oomph in a few weeks, having recently met a local farmer who grows ghost peppers. He calls this future concoction fire and ice.
“I’ve been wanting to do something that was really out of the park,” he said. “The [spicy chocolate] has heat, but not nearly as much as I would have liked.”
At the Puritan Backroom, manager and ice cream production overseer Chris Pappas said the (non-alcoholic) mudslide flavor (with chocolate swirl and Baileys and Kahlua flavoring) is derived from the restaurant’s very popular drink. Other Puritan ice cream specials this year include banana (the base includes pureed bananas) and salted caramel (salted caramel base with a swirl of caramel and mini caramel chocolate chips).
The most important aspect of every flavor is ingredient quality. At Memories, the blueberry ice cream is made from the on-site farm’s blueberry bushes. This fall, Padfield hopes to use the farm’s apples for an apple or apple pie ice cream.
Also key: cream ingredients and proportions.
“It starts with the butterfat content. How’s the cream you use? We use 14 percent butterfat,” Pappas said. “And you don’t want to skimp. People notice if you’re using fewer chips or fewer Oreos in a flavor.
New and popular this year
New at Memories this year is Cookie Monster (vanilla ice cream, scrap cookies), which, despite the Sesame Street name and blue coloring, is not just for kids.
“Whenever we have cookies that … don’t bake into nice, round cookies, we put them in a jar. When the jar is full, we make an ice cream with them,” Padfield said. “We mix that with vanilla ice cream and add blue food coloring.” (It’s been so popular, sometime he’ll crush perfectly good cookies to make the blend.)
Perhaps the Padfields’ quirkiest of specials this year: sweet potato ice cream.
“I put the sweet potatoes in the oven, took the skins off, took the potatoes, pureed them and added them to the ice cream,” he said. “I added a little bit of brown sugar and molasses.”
Other new or seasonal options at Memories include  banana peanut butter chip (banana puree with peanut butter flavoring and chocolate chips), honey lavender (vanilla ice cream, honey, lavender extract) and strawberry Nutella (strawberry ice cream, Nutella).
Stevie Goodwin, junior assistant manager at Hayward’s Ice Cream in Nashua, said that while the classics are the big sellers, their ice cream business always makes room for a handful of specials that change every year, like black diamond (chocolate ice cream, cookie dough pieces and Oreo cream swirl), peach (made with real peaches) and peanut butter Oreo (vanilla ice cream, Oreo pieces and peanut butter swirl).
Other popular flavors at Hayward’s this month include chocolate tsunami (chocolate ice cream with brownie pieces and fudge swirl), blueberry cobbler (blueberry ice cream with butter streusel and Oreo cream swirl). For the quirkier options: Appalachian Trail (espresso ice cream, fudge swirl and crushed-up Heath Bar pieces) and fluffernutter (vanilla ice cream, peanut butter and fluff swirl).
Fancy flavors don’t stop at hard ice cream; George Soffron, who owns Manchester’s King Kone with his wife Andrea Young, said that while the classic chocolate vanilla twist is always No. 1, not far off are soft- served coffee chocolate twists, orange vanilla twists (which they call “creamsicles”) and pistachio and coconut twists (“oh nuts”).
At the GoldenRod Drive-In Restaurant, owner Rich Webber said people still love the classics like vanilla and chocolate, but they also have fan favorites in brownie, cookie dough, black raspberry, Almond Joy and graham cracker, all of which are made at a local creamery. 
As seen in the August 6, 2015 issue of the Hippo.

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