Ice Cream Ireland

Some months ago, I was contacted by Geoffrey, a customer in our Dublin shop, who asked would I be interested in making Christmas pudding ice cream, made from puddings he cooked up using a recipe from his grandmother, Bridget (photo above, also supplied by Geoffrey).

Needless to say, this was the kind of opportunity I love – it combined a good story with a customer and an Irish tradition. Geoffrey was kind enough to seek out a registered kitchen for his cooking so that we could be covered in terms of food safety, and soon I had some of the most tasty pudding in my hands.

He’s quickly gathering a reputation for excellence with his puddings, which he makes for friends and colleagues. Maybe this is the beginning of a great artisan business!

We made the ice cream using his pudding and a hint of Baileys in the base. I think it came out quite well, and it has been a hit with customers, especially in Dublin, where I’m afraid it’s already sold out. We do have some left in Dingle and Killarney, and we’ll try to get a few more containers to Dublin in time for Christmas, but I can’t promise it.

I thought I’d post a recipe here since you might not be able to taste ours, and because if your house is anything like mine, you have left over puddings and Christmas cakes. Rather than discard them, you can use the leftovers in ice cream, which will keep long enough in the freezer that you can return to them when you’re feeling less stuffed!

Anyway, big thanks to Geoffrey, who drove this project and made it happen. He already has plans for a gluten free version, so next year we might do both versions. I’ll have to remember to make some extra for Dublin!

Here’s the recipe, and Happy Christmas everybody!

Murphys Christmas Pudding Ice Cream

Ingredients:

• 120g sugar
• 5 egg yolks
• 220 ml cream
• 220 ml milk
• 1 tablespoon Baileys
• 200 gm Christmas pudding or other Christmas cake

What to do:
1. Combine the sugar and egg yolks and beat until thick and pale yellow.
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 Baileys
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, adding the pudding when it’s fairly solid.
12. You can also just cover and place in the freezer, stirring every few hours, and again, add the pudding when it’s reasonably solid.

6 Servings

Notes: 1. Make sure you add the liqueur when the mixture is cool, or the alcohol will evaporate.

2. 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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Here’s a recipe I demonstrated this morning at a masterclass for the Dingle Food Festival.

These brownies are very tasty, and they are especially suited for using in ice cream – the olive oil is softer than butter when frozen, which makes them a perfect mix in.

However, there is no reason not to enjoy them on their own – they are dense, delicious, and surprisingly healthy, as far as brownies go. Don’t hold this against them, but they are gluten-free, dairy-free, and since I use cocoa instead of chocolate, the fat content is far lower than in regular brownies.

By the way, since most of my ice cream recipes call for 5 egg yolks, this recipe is a perfect use for the leftover egg whites!

Murphys Olive Oil Brownies

Ingredients:

250 g sugar
70 g pure cocoa (100%)
5 egg whites
70 g almond flour
60 ml Olive oil
pinch teasp salt
1/2 teasp vanilla

What to do:

1. Preheat oven to 160-165 C

2. Mix the sugar and cocoa together

3. Add the egg whites s and beat until thoroughly combined.

4. Beat in the olive oil.

5. Use residual olive oil from measuring cup to grease a small baking tray.

6. Mix in the almond flour.

7. Stir in the salt and vanilla.

8. Pour into the baking tray.

9. Bake for 45 minutes

10. Allow to cool before cutting up.

11. If you want to use it in ice cream, refrigerate them before adding to the ice cream machine.

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One of the nicest food products I’ve come across this year is a Balsamic Cider Vinegar, made from apples by Llewellyn’s. It’s a product that everyone should have in their kitchen, because the apple flavour comes through nicely, and it’s beautiful on strawberries or in a salad.

We’ve had it in our shops over the summer, and since we’re reaching the end of our stocks now, I thought I’d post a recipe for anyone who hasn’t been able to taste it.

It’s not been the most popular ice cream we ever made, but I really love it, and I think it makes a great match for a caramel pudding or strawberries. The acidity of the vinegar cuts the sweetness, and it has a rich, mysterious flavour.

Murphys Balsamic Ice Cream

Ingredients:

• 50 ml balsamic vinegar
• 130g + 2 tablespoons sugar
• 5 egg yolks
• 240 ml cream
• 200 ml milk

What to do:

1. In a small saucepan, warm the balsamic and 2 tablespoons of the sugar until the sugar is dissolved.
2. Remove from the heat and allow to cool.
3. Beat remaining sugar and egg yolks together until pale yellow.
4. Bring the milk to a low simmer.
5. Remove from the heat and beat the milk into the egg and sugar mixture in a slow stream.
6. Pour the mixture back into the pan and place over low heat.
7. 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!
8. Immediately remove from the heat.
9. Stir in the balsamic and sugar mixture.
10. Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip).
11. Fold the cream (gently stir) into the custard.
12. Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring every few hours to break up the ice crystals.
13. 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. If you use a different vinegar, you might need slightly more or less, depending on the strength of the flavour.
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.

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It seems to me that some Australians have an under-appreciated talent for using prepared foods as an ingredient in their cooking. I base this statement upon a few Australians I know, books such as this, and finally a great concept I came across on an Australian website – ice cream scones. The idea is to use simply ice cream and self-raising flour to make scones.

Could anything so simple to prepare actually taste good? The answer is yes. Absolutely.

The recipe below makes wonderfully light and fluffy scones, and it could be a starting point for any novice baker. I’ve only tested it with our ice cream, so I don’t know how much of a difference the brand (i.e. the quality or ingredients in the ice cream) would make.

One note – The flavour of the ice cream doesn’t come through as strongly as one might think (and I’ve tested it with chocolate, vanilla, honeycomb, etc.) That’s why I’ve added extra vanilla as an optional ingredient. However, the scones are delicious either way!

Murphys Mini Vanilla Ice Cream Scones

Ingredients:

– 500 ml tub of Murphys vanilla ice cream
– 200 gm self-raising flour (I used Odlums)
– 1/2 teaspoon vanilla essence (optional)

What to Do:

1. Preheat oven to 180C (200C if it’s not a convection oven).
2. Let the ice cream soften outside the freezer for about 10 minutes.
3. Put the ice cream and the flour in a bowl (add the optional vanilla, if you’re using it).
4. Stir with a wooden spoon until you have a dough that sticks together.
5. Sprinkle a generous amount flour on the counter top to stop the dough sticking. Sprinkle some more flour over the dough.
6. Roll the dough into a tube shape, 3 cm in diameter. If the dough is too wet, sprinkle on a little more flour, but don’t overwork it!
7. Cut the dough into 3 cm segments.
8. Place the segments on a baking sheet, leaving about 2 cm distance between the scones.
9. Bake for 20 minutes, until they turn golden brown.
10. Enjoy!

Yield:

1 dozen mini scones

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White chocolate and lavender was the second flavour we made for Bloom, and it was hugely popular. One reason I made this flavour, is that I have lavender flowers in my garden. If you’re not so lucky, you should be able to find edible flowers in a whole foods shop.

White chocolate makes ice cream especially smooth and silky, so this flavour is sure to impress! Just make sure you use the best white chocolate you can lay your hands on!

Murphys White Chocolate and Lavender Ice Cream

Ingredients:

• 2 tablespoons lavender flowers
• 500ml water
• 1 tablespoon liquid honey
• 130g sugar
• 5 egg yolks
• 240 ml cream
• 200 ml milk
• 80 g white chocolate
• 1/4 teaspoon pure vanilla extract

What to do:

1. Cook the lavender flowers in the water over low heat until the water has reduced to 1/10th of the volume.
2. Remove from the heat and strain. Stir in the honey.
3. Melt the chocolate in a double boiler or a microwave to about 40C.
4. Beat sugar and egg yolks together until pale yellow.
5. Bring the milk to a low simmer.
6. Remove from the heat and beat the milk into the egg and sugar mixture in a slow stream.
7. Pour the mixture back into the pan and place over low heat.
8. 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!
9. Immediately remove from the heat.
10. The chocolate and the custard must both be warm when you mix them for a good emulsion. The chocolate will clump at first when you add the liquid, but keep adding liquid and stirring, and it will come smooth.Add the custard to the melted chocolate in small parts, mixing thoroughly until smooth and velvety. Allow to cool, then mix in the vanilla and the strained lavender water.
11. Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip).
12. Fold the cream (gently stir) into the custard.
13. Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring every few hours to break up the ice crystals.
14. 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. The boiler or container in which you melt the chocolate must be completely dry or the chocolate can clump.
2. Vanilla essences vary greatly, so make sure you taste the custard and are happy with the flavour!
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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We sold out of this sorbet in two days at the Bloom festival in Dublin. It turned out really well and was featured in the Irish Times Magazine today, so I thought the least I could do was post a recipe for anyone who might have been disappointed and might wish to make it themselves.

Elderflower ‘champagne’ sorbet is a dessert gourmet enough to wow any foodie friends. Its taste also seems to evoke an emotional response of nostalgia, of foods once tasted and of carefree summers past. Gather friends together over a dish, and the conversation is likely to turn to forgotten memories and sunny days ahead.

I have posted a recipe for elderflower champagne here.

(And, yes, I know I shouldn’t use the term ‘champagne’ for anything not made in that region of France, but elderflower ‘sparkling wine’ sounds really silly!)

Murphys Elderflower Champagne Sorbet

Ingredients:

330 gr sugar
250 ml spring water
500 ml elderflower champagne
75-100 ml lemon juice (to taste)

Yield: 6 Servings

What to do:

1. Boil the water and stir in the sugar, until it is completely dissolved.

2. Cool completely.

3. Stir in the champagne and lemon.

4. Freeze using a domestic ice cream machine, or cover and place in the freezer, stirring at 1 hr intervals to break up the ice.

5. Invite friends over & enjoy!

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Elderflowers are one of the joys of early summer, and one of the easiest, most delicious and satisfying summer treats is homemade elderflower ‘champagne.’ Creating champagne with nothing but water, sugar, lemon, and a few flowers is magic. It’s also a great excuse for a foraging walk and costs nothing except a bit of time.

The elderflowers need to be free of pesticides and other contaminants, and I find the best containers for fermenting the champagne are plastic sparkling mineral bottles. They are well able for the pressure, but they need to be clean!

Elderflower Champagne

Ingredients:

• 2.5 litre bucketful of elderflowers
• 1 lemon
• 1 kilo sugar
• 4.5 litre water

Yield: 5 litre bottles

What to do:

1. Heat the sugar and a litre of water, stirring until the sugar dissolves. Allow to cool.
2. As soon as possible after picking them, carefully rinse the elderflower heads and place in a clean, 6 litre bucket or pot.
3. Pour in the rest of the water.
4. Stir in the cooled sugar syrup.
5. Cut the lemon, squeeze in the juice, then put in the lemon as well.
6. Cover with a clean cloth, and leave for 2 days, stirring occasionally.
7. After two days, strain away the flowers and lemon and pour into clean, empty mineral bottles. Cap them tightly.
8. Leave the bottles for two weeks. If there is any sign of bulging, open the cap to release the pressure; then reseal.
9. Enjoy!

Note: I have only made this once, and it came out perfect – fully carbonated, nicely alcoholic, and very tasty. I opened one bottle every few days and tasted it, just to see how it was coming along, and I recommend you do the same. If you try this recipe, I’d love feedback!

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A few days ago, we were playing with sundaes in our Dingle shop. We reached the stage where our bellies were groaning from all the tasting, when Sara (wearing green hat in photo below, with Claire), who happened to be working that day, piped up and said, “Yeah, those are good. But do you want to taste something amazing? It’s a peanut sundae with honeycomb ice cream.”

I politely said, “Please make one for us,” even though I was thinking, “I couldn’t really eat another bite of a sundae. And peanut? Hmmm. Doesn’t sound great. Where’s the subtlety in peanuts? Where’s the panache? Besides, it doesn’t have chocolate in it.”

Of course the last bit is my personal criteria for any dessert, even though I try to be open minded and make sure we offer all sorts of things in our shops. After all, I’ve been reliably informed that there actually are people out there who don’t always choose the chocolate option on the dessert menu.

Anyway, Sara waltzed off to the shop for some peanuts, whipped up the sundae, and presented it in front of us. In went tentative spoons, and all I can say upon tasting it is that Sean, Niamh and myself all had one of those transcendent moments where you think you’ve never tasted anything so amazing in your whole life. We couldn’t even speak. Our full bellies forgotten, we just ate until every last bit of it was gone.

I don’t know why it is so good. There’s nothing really special in it. There’s no secret ingredient or bit of culinary whizz bang. Whatever way the peanut, cream and the caramel meld, both in terms of taste and consistency is simply amazing.

Believe me, this will be on our menus very soon…

Thanks, Sara!

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