When I was in high school in Lexington, Massachusetts, my first real job (after years of babysitting) was at an ice cream parlor called Putnam Pantry. Putnam Pantry was ice cream heaven, with a selection of every frozen confection you could dream of and a drool-worthy sundae smorgasbord. Customers could order one, two or three scoops of ice cream and then make their way along a selection of toppings too numerous to list and create an ice cream sundae tower, literally. Behind the counter, I happily scooped ice cream and blended raspberry lime rickeys, ice cream sodas and frappes with aplomb.
Yes, frappes (one syllable). I’m showing my Massachusetts roots here. Frappes are blended shakes with ice cream, milk and flavoring. If you ordered a milkshake at the ice cream parlor expecting to get a thick treat such as this, then you would be sadly disappointed to get a drink of milk blended with flavoring, sans ice cream. I quickly learned to clarify what a customer had in mind if a milkshake was ordered.
I can’t remember the last time I had a frappe ... probably on our last visit to Cape Cod, which means it has been too long! Time to make one, but what flavor to indulge in? Marionberries are at our neighborhood berry stand right now. The marionberry originated in Marion County, Oregon and is a hybrid of two other blackberries. It is a large, sweet, luscious berry and we are buying them by the flat since they don’t last long in our kitchen. I pull two pints out of the morning’s flat (before eager fingers start nibbling!) and set to work on making a frappe.
I mash and cook the berries for a few minutes to use in place of the added syrup, enjoying the fragrance of the simmering juices. Into the blender go the berries for a quick blend with blackberry ice cream and whole milk and voila, a frappe! Thick, refreshing, creamy and nostalgic ... summer.
Makes 4-8 ounce frappes
2 generous cups marionberries or blackberries
1 1/2 pints blackberry ice cream
1/2 cup whole milk
In a medium sized sauce pan, mash the berries over medium high heat for 2-3 minutes, just long enough to release their juices and break the berries down a bit. Set aside to cool.
In a blender, combine the ice cream, milk and cooled berries and their juices. Give the mixture a quick blend, until it is thick and smooth. Pour into glasses, pop a straw in each and sip in the sun.