When I discovered today was National Frappe Day I smiled out loud. It’s been years since I’ve had a frappe, yet a familiar fondness remains.  I’ve shared before that I grew up just a corn field away from an iconic New England Ice Cream Shop.  The very place I discovered my love for Dusty Miller Sundaes and Malted Peach Frappes.

~ Frappe vs. Milkshake ~

It wasn’t until today that I realized there was such a debate about Frappes.  Specifically about the difference between a Frappe and a Milkshake.  In New England and to New Englanders a frappe is ice cream, any flavor, blended with just enough milk to make it almost drinkable through a straw.  Where a milkshake is milk blended with flavored syrup, sometimes including ice cream.

Now that I live in Georgia, home of Chick Fil A restaurants, who happen to sell the most amazing Peach Milkshakes each summer, I have come to accept that a milkshake can be very much like a frappe.

~ Frappe vs. Frappé ~

I’ve now learned that there is a second kind of popular frappe or should I say frappé (think French accent).  A frappé is a coffee drink that was accidentally invented in Greece by an employee of the Nestlé company.  Read more about that fun story here.  This coffee drink is hugely popular with loads of recipe variations but definitely not a frappe.

~ Frappe vs. Frappuccino ~

Speaking of coffee drinks, when an ice cream shop in the Boston, MA area combined a frappe with coffee the Frappuccino was born.  Said ice cream shop was later purchased by none other than Starbucks, who promptly trademarked the name Frappuccino.  Leaving Starbucks competitors with no choice but to simply call their Frappuccinos frappes.  Are you still with me?

~ Frappe vs. Malt ~

If I haven’t confused us all enough by now let’s ponder just one more thought.  If a ‘malt’ by definition is a milkshake with malted milk powder, then am I really enjoying a peach malt? And have I completely debunked my entire theory?

Absolutely NOT.  I am simply sipping on a Malted Frappe, made with vanilla ice cream, fresh peaches, malted milk powder and just a splash of milk.  And I am loving it.

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Malted Peach Frappe {or is it a Milkshake?}

Author Libby with Lemony Thyme

Ingredients

• 1 pint vanilla ice cream
• 2 Tbl. malted milk powder
• 2 peaches pitted and cubed
• just enough milk to blend smoothly 1 Tbl. at a time
• whipped cream optional

Instructions

• In a blender, combine ice cream, malted milk powder and peaches (reserving a spoonful of pieces to stir in after blending). Blend until creamy, adding 1 Tbl. of milk at a time only if necessary.
• Pour into tall glass, sprinkle with peach pieces and top with whipped cream.

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It all boils down to this.  When I was 11 I would collect change until I saved up $1.25.  Then it was out the back door, over the stone wall, past the corn fields to Silver Ranch.  I would step up to the window and order a Dusty Miller Sundae.

I first wrote about my Dusty Miller crush two summers ago when I decided to turn it inside out and serve it on a stick.  Fabulous (and sometimes Outrageous) Fair Food Style. That was quite fun and worth checking out here.

My urge to recreate the original Dusty Miller Sundae began yesterday when this container of malted milk powder practically jumped out of the pantry.  Which subsequently led to making Homemade Hot Fudge Sauce.  Which by the way is unbelievably easy and fudgy.

From there the natural progression was to make Whipped Cream and Vanilla Ice Cream.  Both of which are a cinch to do at home and no special equipment is required.  Check and check.

Begin with two scoops Homemade Vanilla Ice Cream {made in a Ziploc bag}.

Top with a healthy spoonful(s) of Homemade Hot Fudge Sauce.  Good laawwd.

And now for the signature ingredient…. Malted Milk Powder.  Go ahead and add an extra spoonful of this deliciousness.

Add a dollop of Homemade Whipped Cream with a cherry on top (or if you’re allergic to cherries put a strawberry on top) and dig in to the best ice cream sundae EVER.

I love you Dusty Miller.  You will not be forgotten.

The post Dusty Miller Sundae appeared first on Lemony Thyme.

I’ve been racking my brain this week trying to envision some Outrageous Fair Food Creation that hasn’t been done.  The beauty of the Internet is with the click of a button you can indeed confirm that most everything you can imagine has already been deep fried and served on a stick.  But I think I may have an original, inspired by my favorite childhood treat…a Dusty Miller Sundae…vanilla ice cream, hot fudge sauce, generous sprinkling of malted milk powder, topped with whipped cream.  A ‘treat’ would imply it didn’t happen often, however I was fortunate in that I grew up just across the cornfield from Silver Ranch, home of the Dusty Miller and so much more.

Silver Ranch was a ginormous complex (granted everything seems much bigger when you’re smaller) but it was big.  There was of course The Ice Cream Stand featuring dozens of flavors of homemade ice cream with all the usual toppings.  The Candy Shop with glass cases full of homemade confections and the quaint Gift Shop.  The Restaurant which served up tourist and local favorites, like lobster rolls and fried clam dinners.  The Airpark where dad would take us up in his Cessna for a late afternoon aerial tour of the Monadnock Region.  And last but not least, The Stables.

The place, beginning at age 10, I spent every waking moment from June to September.  I was a ‘barn rat’ which meant if I worked all day cleaning stalls, brushing horses, shaking hay….when 6:00 came we could ride.  And ride we did…wide open through the fields and trails, bareback swimming through the deep pond, and jumping in the ring.  No matter how hard I worked…..the reward was all mine.  Did I mention besides riding we were also allowed to eat at ‘the Ranch’ which I’m certain led to my Dusty Miller addiction.

So in Fabulous Fair Food fashion….I present the Inside Out Dusty Miller Sundae (deep fried on a stick).  Chocolate Truffle center, rolled in malted milk powder, encased in vanilla ice cream, dipped in egg then crispy coating, repeat, then quickly deep fried, served with a side of whipped cream.

All my best,
xo Libby

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Inside Out Dusty Miller Sundae {Deep Fried Fair Style}

Course Dessert

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 6 Chocolate Truffles see Ghirardelli Chocolate Truffles recipe
• 1/4 cup malted milk powder
• 1 pint vanilla ice cream
• 2 cups frosted flakes cereal crushed
• 2 Tbl. malted milk powder
• 1 egg beaten
• Canola oil for frying Whipped cream for serving

Instructions

• Prepare Chocolate Truffles according to recipe.
• Roll truffles in malted milk powder, creating a thick coating.
• Freeze truffles for 20 minutes.
• Scoop 6 balls of ice cream, working quickly press frozen truffle into middle of each ice cream ball, then return to freezer. Repeat until all balls have been formed. Leave in freezer for 30 minutes.
• Combine crushed cereal with 2 Tbl. malted milk powder.
• Remove ice cream balls from freezer one at a time. Dip in egg then roll in 1/2 of the cereal mixture. Repeat until all balls have been coated. Return to freezer until firm, about 15 minutes.
• Then again coat balls in egg then cereal mixture and return to freezer for minimum of 1 hour before deep frying.
• Heat oil to 375 degrees.
• When oil is ready, place frozen ice cream ball on wire spoon and gently lower into oil. Fry for 30 seconds.
• Insert skewer and serve with side of whipped cream.

The post Inside Out Dusty Miller Sundae {Deep Fried Fair Style} appeared first on Lemony Thyme.