Here’s one of our new flavours. I think there are many uses for sea salt ice cream – it can really lift the flavour of a range of desserts, and we’ve brought it in to complement our new caramel and dark chocolate flavours. It’s certainly caught people’s imaginations, and it’s selling better than I would have thought.
It’s a simple recipe to make, but I do have a caution in that various salts can taste so different, so depending on the salt you use, you might well need to adjust the recipe. I don’t think it should be too salty – just enough to boost other flavours.
I made my own sea salt. If you’re near the sea and have the inclination, here’s how I did it.
MURPHYS SEA SALT ICE CREAM
Ingredients:
• 120g sugar
• 5 egg yolks
• 220 ml cream
• 220 ml milk
• 2 teaspoons sea salt
What to do:
1. Beat the sugar and egg yolks and until it thickens and lightens in colour.
2. Bring the milk to a low simmer.
3. Beat the milk into the egg/sugar mixture in a slow stream.
4. Pour the mixture back into the pan and place over low heat.
5. Stir continuously until the custard thickens slightly (around 65-70C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76C you will scramble the eggs!
6. Immediately remove from the heat.
7. Allow to cool.
8. Stir in the salt.
9. Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip).
10. Fold (gently stir) in the custard.
11. Freeze using a domestic ice cream machine.
You can also just cover and place in the freezer, stirring every few hours.
Yield: 8 servings
Notes:
1. Again, you may need to adjust the quantity of salt depending on which salt you use. We also really like Maldron salt, but I’d use about 20% less, since it’s saltier than Dingle sea salt!
2. To pasteurise the eggs, heat the custard to 73C and maintain that temperature for at least 5 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.
I loved your post on how to make your own salt and I have been anxiously waiting to see the ice cream that resulted from it! Looks so good! I wish I were in Ireland to stop by your shop and try some.
Isn’t it interesting that I find this divinely inspired? I don’t use salt very much, but this – oh, my!
Hi Kieran,
I’m making licorice ice cream today, and just wondered if there is any hints or tricks? I’m going to heat the chopped licorice in the milk, then turn it into the custard. is this the best way to go? any other flavours I should add? Thanks heaps and God bless, Jonny
Sounds a good plan. It’s been a while since I made it, but I did the same – melted the licorice. I think I boosted it with licorice liqueur if I remember right, and i think the colour wasn’t very nice – grey. There were, however, some people who loved it! Let me know how it comes out. If I get a chance, I’ll try to dig out my notes on it. Best of luck!
Yep, it worked! the milk thickened and slightly curdled with the licorice, so I’m suspecting that the low quality licorice (maybe some sought of thickening agent in it) must have been the cause. I also added a licorice tea bag in the milk mixture. using our own free range eggs, the ice cream was a dirty french vanilla colour, not very appetizing! 🙂 I also tried making it just in the freezer, stirring regularly. the finished result was awesome! perfect flavour and texture with a lovely aftertaste!
Thanks heaps for all your recipes, I tell everybody who taste the ice cream, that if they are ever in Ireland… 🙂
I’m so delighted it worked out for you. Thanks for sharing!
Hi Kieran! Just wanted to comment on the sea salt ice cream. Edie and I were in your shop last week and LOVED the sea salt ice cream (along with everything else we tried in Murphy’s!) Let us know if you want to branch out and have a Murphy’s in Austin! We also took your advice and stayed in Dingle at Heaton’s. Loved Nulla and Cameron. Great advice. Thanks for the hospitality and conversation in Murphy’s!
Sincerely,
Pam Barnett (now back in Austin!)
So happy you liked it (and your stay in Dingle), and we’d LOVE to come back to Austin! Hopefully in the future.
I don’t use salt very much when cooking, but this one I have to try!
This is an amazing ice cream! One personal note: Being a long-time ardent fan of Maldon Sea Salt, I found that one teaspoon is just the right amount. It lets the delicate, unique flavour of the Maldon shine through without it getting over-powered by the ‘salt’ factor. Now if I can just convince the family to try it so I don’t end up eating the whole batch on my own…:-)
This seems like a pretty good recipe! It reminds me of the sea salt ice cream from Kingdom Hearts II. I’ll try it out.
Oh my god this is my favourite flavour in the Murphys shop! I am getting a craving just looking at it here now! I have took the bus from Tralee to Killarney on two occasions this year just to get one lol! Also love the raspberry sorbet and the brown bread one is gorgeous too! Keep up the the good work! I’ll be down for another sea salt cone soon 😀
Just had it in the Dingle shop over the weekend. It was lurverly!
This is my favourite ice cream of all time! Thanks for sharing the recipe.
Aahh! I have just been dreaming about this ice cream and lamenting that I live across an ocean from being able to buy a scoop. So glad to find the recipe! Thanks for sharing.