Creme de frappe is typically associated with which type of ice?

Creme de frappe is best associated with crushed ice because this type of ice allows for better blending and chilling of the drink ingredients. When making a creme de frappe, which is a creamy or dessert-like drink, the use of crushed ice helps to create a smooth texture and can also enhance the drink's presentation by providing a frosty appearance. The smaller pieces of crushed ice facilitate quicker cooling and better incorporation of flavors, resulting in a more enjoyable drinking experience.

In contrast, whole ice cubes are too large to blend effectively and can chill the drink unevenly. Spherical ice is typically used for cocktails that benefit from slower melting to maintain temperature, and flaked ice, while similar to crushed, tends to melt too quickly and may dilute the drink excessively. Thus, crushed ice is the optimal choice for crafting a creamy, well-blended creme de frappe.