Chill Out! Desserts Magazine

dessertsmag For those of you with a penchant for ice cream (and I’m assuming, given this site, that’s most of you!) you might wish to check out the current issue of Desserts Magazine.

I’m not just saying that because they have a full three spreads on us (here), including the black sesame and Irish whiskey recipes, but they have loads of interesting ideas, including a sassafras ice cream rootbeer float, a caramel ice cream Guinness float, a “Sunset Sorbet” which sounds divine: prickly pear and tequila are the prime ingredients, and even ice cream sushi!

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Image Magazine Gives Our Vanilla 5 Stars

image-aug-091

I was delighted to see the above in this month’s Image Magazine (although my brother and our excellent production team may have some quibbles as to whether it’s my ice cream!)

Anyway, if you want to make our vanilla ice cream, the recipe is here, and I promise there is no glucose or invert sugar!!!

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The Joys of Shopkeeping

mary-sm There are some who think working in a shop is a poor profession, but I have to say that the hours I manage to spend in our own shops are some of the best hours of my week. It might seem obvious, but we wouldn’t exist without our customers, and it’s good to constantly come back to that fact. It is they who keep us in business, pay our salaries, make the place lively, and decide by their purchasing decisions and suggestions what it is that we do. Making our ice cream would be meaningless without people to enjoy it, and their enjoyment creates such a buzz for me.

There is a social aspect as well, as one has the opportunity to meet so many new people. In just one example, this morning, I spent an hour or so talking to the food editor of the Vegetarian Times (photo above), a woman who loves music, loves food, lives in Brittany, and has a wealth of interesting viewpoints and information. With people like her involved, no wonder that publication has such fanatical supporters.

Last night, I wandered into our Dingle shop for an ice cream with my partner and the baby, and we had so much fun talking two sets of customers, both of whom remembered us when we first opened in 2000, that our walk went by the wayside (not that anyone, even the baby, minded that much).

In these times, when there’s so much financial gloom and negativity about the place, there is no tonic like spending time with customers – seeing things through their eyes, listening to their feedback on what we do, and remembering, through their joy with the ice cream, why we started this business in the first place.

The Goat and the Girl

Una with Goat Today I had to go out to our shop at Tig Aine in Graig, which is between Dún Chaoin and Ballyferriter on Slea Head Drive. I brought my little niece Una, since she is quite enamoured with the animals about the place.

Una Feeding Goat

Aine, the owner of the premises, has ducks, chickens and a goat, and it’s the goat that really makes Una excited. Up until now, she was a bit nervous of it, but today she made friends by feeding it the teddy wafer from her ice cream cone.

One forgets just how exciting animals are to children. Forget TV or video games – if you really want to give a little girl a bit of excitement, find a friendly goat, keep a careful eye on things, and enjoy the thrill it is for her…

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A Foodie Gem in the Kingdom

kingdomfs Today, we had to go to Tralee to pick up a few bits and pieces for the baby, and we stopped in for lunch at the Kingdom Food & Wine Store in Oakpark. Anyone in Tralee feeling peckish or looking for some interesting food products should check it out. They have a great range of gourmet foods, an impressive selection of wines, and delicious sandwiches and other goodies.

It’s on the Listowel Road and within easy walking distance to the bus/train station, so stop in if you’re heading on a trip!

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Peanut and Chocolate Chip Ice Cream

peanut1 Here’s a flavour we have brought in to the shops for the summer, and it’s really gone down a storm. We’re replaced praline for the moment, and so far no one is complaining. Instead, this is becoming one of our summer hit flavours.

It’s an easy enough ice cream to make, since all you need, besides the custard, is a bit of peanut butter and some chocolate chips.

I have to thank my niece Áine for modeling the ice cream! And for those who really know us well, that’s Ivan the ice cream dog’s head in the bottom photo…

MURPHYS PEANUT AND CHOCOLATE CHIP ICE CREAM

peanut2Ingredients:

• 120g sugar
• 5 egg yolks
• 220 ml cream
• 220 ml milk
• 100 gm peanut butter (chunky)
• 75 g dark chocolate chips.

What to do:

1. Add the egg yolks and beat until thick.
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. Combine with the peanut butter (add mix to peanut butter is small amounts, stirring until completely combined).
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.
peanut311. Freeze using a domestic ice cream machine, or cover and place in the freezer, adding the chocolate chips when it is somewhat solid.
12. If you’re using a domestic ice cream machine, transfer to a freezer-proof covered container when the ice cream has achieved a semi-solid consistency (around 15 minutes). Place it in the freezer, and continue to freeze until it is solid.

Yield: 8 servings

Notes:

1. Use a decent peanut butter that’s not too salty (unless you like a salty peanut ice cream!)

2. People can have severe peanut allergies, so make sure anyone you serve it to is not allergic!

3. 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.

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Bandit Country? Open Letter to Sunday Times

Like many people who work in the tourist industry in Ireland, we here at Murphys Ice Cream, have been fuming for a few days over an article published in the last Sunday Times. For those of you who didn’t read it, it’s called “Bandit Country.”

It’s hard to know where to start on an article with so many flaws, one so poorly researched and seemingly a sensationalist attempt to bring a bit of profile to the author (and that did work – she repeated her nonsense on the radio). For feedback on value in Ireland, she managed to find all of two tourists with whom to talk. In quoting her prices, she clearly did not research (or conveniently ignored) the prices elsewhere, or why would she mock the Dublin Zoo for being expensive, when it is €25 less than the London Zoo for a family of four? How could she mock €27 for a bus tour around the Ring of Kerry, when a comparable bus tour in Cinque Terre in Italy would cost €60? When a jarvey in Killarney, at €35 for an hour in the spectacular Killarney National Park, is half the price of a horse and cart in Central Park? When green fees at a Killarney golf course at €35 are less than half the price of a comparable course in the US or UK? And how could she compare a package holiday to regular hotel rates?

Throwing out prices without context is such nonsense. If I told you I bought a car for €2000, was that expensive? Cheap? It’s impossible to know without knowing more about the car.

The price of ice cream in Dingle came up in the article, but instead of showing some journalistic initiative and investigating herself, she used as her source a letter to the editor of the Irish Times (“Recently I purchased three ice cream cones in Dingle. The cost? €11.40. Is this a record?” the letter asked). The answer is no. There’s more expensive ice cream both at our shop and elsewhere in the world. We’re not even sure the letter was a complaint, since the writer doesn’t mention whether he thought the ice cream was worth the price, which would be the question we would have asked. However, this particular journalist doesn’t seem interested in such questions.

Here’s a letter to the editor that my brother wrote to the Sunday Times in response to the article:

Dear Sir,

I am writing in about Gabrielle Monaghan’s article “Bandit Country” from July 5, 2009. She uses the following, flawed logic: there are exceptional (and expensive products) in Ireland, therefore we are a race of thieves and you should not vacation here. Has she no pride in what Ireland offers, and will she only be happy when we are a bargain destination with third world wages and cheap products and services?

Mention was made of three ice creams being €11.40 in Dingle. If the author was referring to Murphys Ice Cream, our goal is to make the best ice cream anywhere, not to compete on price. To use us as an example of the cost of ice cream in Ireland is like saying Jimmy Choo is representative of shoe prices in London. Are New Yorkers bandits because New York is home to Tiffany? Are Parisians bandits because Paris, the #1 tourist destination in the world, has Pierre Herme or €2000 hotel rooms? Are the Japanese bandits because in Tokyo you can pay €150 for a single melon (or €7.50 for a scoop of ice cream)? Are golfers ripped off at Hilton Head or St. Andrews, both of which have higher green fees than Killarney?

Shame on the author for believing Irish people do not deserve quality comparable to other countries. Shame on the Sunday Times for calling Irish people bandits and for not believing Ireland can compete with the best in the world.

We have a beautiful country with world-class scenery, products and services. We have hundreds of thousands of Irish people who know this and will enjoy a dream holiday at home this summer. We will be proud to serve them.

Yours etc.

Sean Murphy

Murphys Ice Cream

It’s amazing to me, that with almost half a million Irish people out of work and thousands of tourism jobs at risk, an Irish journalist would tell people to holiday elsewhere and call Irish people bandits. These are Irish people who are trying to offer great products or services to our visitors, to make a living and to provide employment in difficult times. They are not thieves.

I wish there was more pride in what Ireland has to offer and more understanding of how connected we are in this small economy. We can survive this downturn, but we are going to need a lot more positive thinking and a lot less of this kind of destructive vituperation.

Ireland is still a great place to holiday. Although it’s expensive, there are world class attractions. There are also bargains to be had at the moment. We invite anyone who can to come and see for themselves and to enjoy a wide range of offerings amidst spectacular landscapes.

Meanwhile, we hope that Ms. Monaghan takes her own advice and heads away to Crete. Permanently.

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