We’re always tinkering with new flavours here, and above are four that the production team recently sent into the shops. (I apologise about the quality of the photo – it’s such a let-down to return to my old camera after the incident with the Leica).
During this busy time, I’ve been in the Dingle shop almost constantly rather than tinkering with the ice cream, which is really what I like to do best. However, JP, Neil and Christophe have been more than able to come up with some interesting flavours.
1. The first on the left is a carrot, celery, and orange sorbet. The celery gives it a nice fresh taste.
2. The second is slow-cooked raspberry ice cream using the fruit from Sweetbank farm. We’ve done this flavour before, but it’s been refined.
3. The third is really sublime if you like nuts – milk chocolate with almond, caramelised hazelnuts and Irish whiskey (Neil’s creation).
4. The last is the Valrhona chocolate craquantes in a vanilla base.
Yum!
In the midst of all the summer madness, we’ve had a sad development at Ice cream Ireland. My brother-in-law, visiting from Germany, accidentally threw my 
We have just about survived the carnival atmosphere that is Dingle over the bank holiday weekend, serving thousands of customers. It’s still going to be very busy for the next few weeks, and then it will all be over.
 Although my parents cat, Folly, has time to laze around on the boat, we’ve been completely manic here in the world of ice cream. The August Bank Holiday is this weekend, and the