Pink Champagne Sorbet in Shops

Pink Champagne Sorbet I’ve written here before about the Pink Champagne Sorbet, and it proved popular enough in our own shops that we have decided to launch into into a few select shops in Dublin and West Cork in 500ml tubs.

Pink Champagne Sorbet LabelIf you want to try it, it is available in:

  • Mortons, Renelagh
  • Fresh, Southdocks
  • Thomas’, Foxrock
  • Ennis Butchers, Rialto
  • Urru, Bandon (as of the next week or so)

We have always wanted to make some of our super, super-premium flavours available in tubs, and this will be a limited run. A word of warning – it won’t be cheap! The RRP is 20 euro for a tub. Then again, it’s simply packed with champagne!

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Strawberry and Sage Ice Cream

Strawberry and Sage Ice Cream I promised a little while ago to post the strawberry and sage ice cream, which is pretty much sold out in the shops by this point, but anyway, here it is!

Murphys Strawberry and Sage Ice Cream


1 cup Sugar

5 Egg Yolks

1 3/8 Cups Cream

1 1/8 Cups Milk

1 Strawberry Sage Coulis Recipe

What to do:

  1. Make the strawberry and sage coulis (recipe here)
  2. Beat the sugar and egg yolks together until thick and pale yellow.
  3. Bring the milk to a simmer. Remove from the heat.
  4. Beat the milk into the eggs and sugar in a slow stream.
  5. Pour the mixture back into pan and place over low heat.
  6. Strawberry and Sage Ice Cream closeStir until the custard thickens (around 60C).
  7. Allow the custard to cool.
  8. Whip the cream until you have soft peaks. Do not over-whip!
  9. Fold in the custard and coulis.
  10. Freeze using a domestic ice cream machine, or cover and place in the freezer.

12 Servings

Note: To pasteurise the eggs, heat the custard to 73C and keep at that temperature for three minutes. Use a cooking thermometer, though, and keep stirring! If the custard goes any higher than 76C, the eggs will scramble. Immediately cover and place in the freezer until cool.

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New Toy – Slushie Machine

Slushie Machine It might have been a rash purchase, but I ordered in a slushie machine. I know it’s a strange purchase for a company dedicated to the highest quality, but I got to thinking about what would happen if you used the best ingredients to make a high-class slushie.

Good idea? It remains to be seen. I’m busy playing away trying to make a frozen moccha with espresso and lots of dark Belgian chocolate…

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Ice Cream Ireland Book

Ice Cream Ireland Book Mercier Press has approved our book proposal, so it looks like there will indeed be an Ice Cream Ireland book, which should be out next April. I’m quite excited! It will be a wonderful opportunity to get back in the kitchen again after a summer of scooping ice cream and get the creative juices flowing!

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Looking Hopeful on the Dingle Name

Jackie Healy Rae with Ice Cream I can hardly say the ice cream we gave him when he visited on the campaign trail played any part in it, but the Examiner reported today that one of the demands from Jackie Healey Rae in lending his support to the Government was that Dingle be given back its name and that the official name would reflect the will of the townspeople and be “Dingle/Daingean Uí­ Chúis.”

Apparently the Taoiseach has agreed, and all going well, the fractious and divisive battle over the name should soon be a thing of the past. Let’s just hope it happens fast enough to change the signs back to stop confusing tourists over the busy summer season!

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Tig Aine

Tig Aine I had a rainy day off, and what better way to spend a few hours of it than a trip out to Tig Aine’s in Graig, Ballyferriter.

Aine is a woman of many talents, and besides running a cafe serving a range of foods including her famous warm scones and tea, she also finds time for painting and weaving. So there’s lots to peruse.

Aine's DucksIt’s a great afternoon stop for anyone taking a tour of the Slea Head and needing a bit of refreshment. The view is stunning, and the atmosphere is tranquil.

She has a brand new restaurant under construction, so there will be full evening meals soon.

Anyone who knows Aine can be fairly certain that the new addition will be a very special place to eat. You’ll have to ask her if the ducks will be on the menu…

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Strawberry and Sage Coulis

Strawberries Closeup I have written about Sweetbank Farm several times, the fruit farm in Wicklow. Well, we have just received our first fruit from them – trays of luscious strawberries.

It’s good timing, because I’ve had strawberry and sage on the brain for a while now.

I’ll get around to making ice cream from it, but I started by making a coulis, which can be used as a sauce for many different desserts. It’s an easy recipe, and I was eating it over vanilla ice cream within 15 minutes of starting out!

Chopped fresh sageStrawberry and Sage Coulis


300g fresh, ripe strawberries
1 tablespoon water
1 tablespoon lemon juice
2 teaspoons sugar
2 fresh sage leaves

What to do:

1. Rinse and hull the strawberries.

2. Put them in a food proccesor or blender and pulse two or three times. You don’t want a puree here! Just break them up a bit.

Strawberry Sage Coulis3. Chop the sage leaves in to fine pieces. (If you use dried sage, use about a half teaspoon).

4. Combine all the ingredients in a sauce pan and cook over low heat for about 10 minutes. Don’t bring it to the boil. Cook it slowly simply to infuse the strawberries with the sage.

5. Serve hot or cold over ice cream or with another dessert.

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Dingle Peninsula Food and Wine Festival

Dingle Food and Wine Festival I’ve been involved with a group planning for a Dingle Food and Wine Festival for this coming October (12-14th). It’s a very exciting prospect, indeed!

Dingle Chefs with LobstersIt will consist of tasting menus in restaurants, cooking demonstrations, and food trails. There is still much to finalise, but we did get Valerie O’Sullivan, a Killarney-based photographer, for a photo shoot with about 20 Dingle chefs, so we could start putting some marketing materials together.

The festival website is here, but it is still under construction. Stay tuned!

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