Ice Cream Ireland

 We have a new restaurant customer in Dún Laoghaire, the Gastro Pub, and they requested a coconut ice cream. Being a big fan of alcohol in ice cream, and given that coconut can be overpowered in the mix, I suggested a coconut and Malibu rum ice cream. The recipe is below if you like things coconut…

Murphys Coconut and Rum Ice Cream
1 Cup (237ml) Sugar
5 Egg Yolks
3/4 Cups (175ml) Cream
3/4 Cups (175ml) Coconut milk
3/4 Cups (175ml) Desiccated (dried and shredded) coconut
1 1/8 Cups(266ml) Milk
4 tbs. (65ml) Malibu Rum
1 tbs. (15ml) Lemon Juice

Yield: 6 Servings

What to do:

1. Beat the sugar and egg yolks together until thick and pale yellow.

2. Bring the milk to a simmer.

3. Beat the milk into the eggs and sugar in a slow stream.

4. Pour the mixture back into pan and place over low heat. Add the coconut milk.

5. Stir until the custard thickens slightly (around 70C). Use a thermometer, as at 75C the eggs will scramble!

6. Refrigerate over night.

7. Toast the desiccated coconut over medium heat in a dry saucepan, stirring all the time, until they turn a golden colour. Allow to cool.

8. Stir the toasted coconut, rum and the lemon into the refrigerated custard.

9. Whip the cream and gently fold in the custard.

10. Freeze using a domestic ice cream machine, or cover and place in the freezer.

Notes:

1. Coconut milk has all different strengths, so taste it and make sure you’re happy with the flavour. You can always add a bit more, but remember there will be more coconut flavour coming from the desiccated coconut and rum.

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.

3. I haven’t tested this recipe for home use, so I would be delighted for any feedback…

Technorati tags: coconut, rum, Malibu, ice cream, recipe, Irish

 This time last year, I was preparing to take two weeks holiday in Morocco. And what a lovely two weeks it was. In fact, this year, I am feeling nostalgic for the desert. Or was it dessert?

Most Moroccan desserts use a combination of the following flavours - almond, honey, cardamom and rose. I decided to make an ice cream using two of the above. I think it is quite a special flavour. Here it is:

Murphys Cardamom Honey Ice Cream
1 Cup (237ml) Sugar
5 Egg Yolks
1 1/8 Cups (266ml) Cream
1 1/8 Cups(266ml) Milk
2 tbs. (10g) Ground Cardamom
3 tbs. (65g) Honey

Yield: 6 Servings

What to do:

1. Beat the sugar and egg yolks together until thick and pale yellow.

2. Bring the milk to a simmer.

3. Beat the milk into the eggs and sugar in a slow stream.

4. Pour the mixture back into pan and place over low heat. Stir until the custard thickens slightly (around 70C). Use a thermometer, as at 75C the eggs will scramble!

5. Stir in the honey and cardamom.

6. Refrigerate over night.

7. Pass the mix through a fine sieve to remove the cardamom bits.

8. Whip the cream.

9. Gently fold in the custard.

10. Freeze using a domestic ice cream machine, or cover and place in the freezer.

Notes:

1. Since it’s a mostly cold extraction with the cardamom, it will need a bit of time, so that’s why I have the mix rest over night.

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.

This is going off to Meeta as part of her Monthly Mingle…

Technorati tags: honey, cardamom, Morocco, ice cream, recipe

 Vanilla ice cream is one of the most popular but at the same time most under-appreciated flavours. In our shops, people often order it apologetically, half expecting criticism at being unadventurous. However, if I visit an ice cream shop, I will almost always sample their vanilla. When you are making a strong flavour, perhaps you can cover up any inadequacies. With vanilla, however, it is either good or it is not, and you get the full flavour of the base ice cream. There’s no hiding.

Good vanilla ice cream is not only hard to make, it can also be very expensive if you use the real thing. We use four different natural vanillas in our ice cream to get the right balance - two types of bean, and two types of essence. Both of the essences are over €100 a litre - one is €160 a litre. It’s the most expensive ingredient we use.

When making vanilla at home, it’s not necessary to use four vanillas. The following recipe calls for a single vanilla bean. Sometimes it’s better not to over-complicate!

Murphys Single Bean Vanilla Ice Cream

Ingredients:

1 cup Sugar 
5 Egg Yolks  
1 3/8 Cups Cream
1 1/8 Cups Milk     
1 Vanilla bean

What to do:

1. Beat the sugar and egg yolks together until thick and pale yellow. 
2. Split the vanilla bean lengthwise and put in a saucepan with the milk.
3. Bring the milk to a simmer. Remove from the heat.
4. Remove the vanilla bean.
5. Beat the milk into the eggs and sugar in a slow stream.
6. Pour the mixture back into pan, add the vanilla bean, and place over low heat. 
7. Stir until the custard thickens (around 60C).
8. Remove the vanilla bean and scrape the seeds from it with a spoon or blunt knife. Stir the seeds into the custard, using a whisk to disperse them evenly.
9. Allow the custard to cool.
10. Mix in the cream, beating for one minute.
11. Freeze using a domestic ice cream machine, or cover and place in the freezer.

6 Servings

Notes: 1. If you don’t have a vanilla bean, you can substitute with vanilla essence. It’s hard to say how much, since the essences vary so much. Mix it into the cool custard in small amounts until you have the right amount of flavour.

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.

Technorati tags: vanilla, bean, essence, ice cream, recipe, Irish

 Trifle, that favourite of Victorian times, is my father’s favourite dessert (he likes his booze-free), especially at Christmas. It actually existed earlier, and there is a reference to it in 1598 as “a kinde of clouted creame called a foole or a trifle in English.” It was the 18th century before biscuits or macaroons were added, and it took on the form we know today.

There is always a lot of argument about the proper way to do trifle. Is there jelly (gelatin)? Fresh fruit or canned fruit? Sponge or ladyfingers? What’s the booze? Sweet or dry sherry? I’ve allowed latitude in the recipe (feel free to substitute the alcohol). I’m not a fan of jelly in desserts and certainly not in ice cream, so that goes, and please don’t mention custard from a box! I like the kick of brandy, so there is a fair bit of it…

Murphys Sherry Trifle Ice Cream

Ingredients:

1 cup Sugar 
5 Egg Yolks  
1 3/8 Cups Cream
1 1/8 Cups Milk    
1/4 cup Brandy
1/4 cup Sherry 
1/2 cup Crushed Sponge or Ladyfingers
1/2 cup Mixed Fruit or Fruit Cocktail

What to do:

1. (Day before) Cut the fruit in small pieces, combine with the brandy, cover, and soak over night. If you use fruit cocktail from a can, drain off all the liquid first. This part is important, or the fruit will become very icy in the ice cream. The absorbed alcohol will minimise the iciness.
2. Combine the sponge or ladyfingers with the sherry. Stir until it is absorbed.
3. Beat the sugar and egg yolks together until thick and pale yellow. 
4. Bring the milk to a simmer. Remove from the heat.
5. Beat the milk into the eggs and sugar in a slow stream.
6. Pour the mixture back into pan and place over low heat. 
7. Stir until the custard thickens (around 60C).
8. Allow the custard to cool.
9. Whip the cream until you have soft peaks. Do not over-whip!
10. Fold in the custard, fruit, and sponge.
11. Freeze using a domestic ice cream machine, or cover and place in the freezer.

12 Servings

Notes: 1. Because of the alcohol in this recipe, it will melt more quickly than normal ice cream.

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.

Technorati tags: sherry, trifle, brandy, ice cream, recipe, dessert

 This time of year, as the weather gets colder, I tend to like ice cream flavours that are a bit deeper and a bit warmer. The alcohol in rum raisin will make the ice cream feel less cold on the palate, and I think it’s a perfect flavour to serve coming into winter. So here’s the recipe…

Murphys Rum Raisin (Risíní) Ice Cream

Ingredients:

1 cup Sugar

5 Egg Yolks

1 3/8 Cups Cream

1 1/8 Cups Milk

1/3 Cup dark Rum

3/4 Cup Raisins or Sultanas

What to do:

1. Combine the rum and the raisins the night before. Cover and let soak. 
2. Beat the sugar and egg yolks together until thick and pale yellow.
3. Bring the milk to a simmer.
4. Remove from the heat.
5. Beat the milk into the eggs and sugar in a slow stream.
6. Pour the mixture back into pan and place over low heat.
7. Stir until the custard thickens (around 60C).
8. Allow the custard to cool to refrigeration temperature.
9. Mix in the cream, beating for one minute.
10. Freeze using a domestic ice cream machine, or cover and place in the freezer.
11. Add the rum and the raisins once the ice cream has become reasonable solid, then continue freezing until ready.

6 Servings

Notes: 1. It is important to soak the raisins in the rum. Otherwise, the raisins will become icy in the ice cream.

2. If you want to cut the soaking process a bit, you can prick the raisins with a pin or needle so that the rum will get inside faster…

3. 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.

Technorati tags: rum raisin, rum, raisin, ice cream, recipe

 It’s wonderful heading into autumn, because it brings up a whole new interesting set of flavour possibilities.

My last post was about blackberries, and yesterday I had occasion to wander around my back garden for the first time in ages.

There, on the little apple trees planted by my landlady, were the most beautiful and tasty apples.

It didn’t take much to put apple and blackberry together - those two fruits are made for each other, and I immediately went making ice cream… 

If you have access to both fruits, here’s a recipe that yields a very cream dessert…

Murphys Blackberry and Apple Ice Cream

Ingredients:

1 cup Sugar 

5 Egg Yolks  

1 3/8 Cups Cream

1 1/8 Cups Milk    

Juice of half a lemon 

1 Apple

1 Blackberry Coulis Recipe

What to do:

1. Make the blackberry coulis (recipe here)
2. Peel and core the apple, and blend together with the lemon juice and coulis as soon as you have strained the latter (it’s more liquid when hot, which will make things easier). Refrigerate until cool.
3. Beat the sugar and egg yolks together until thick and pale yellow. 
4. Bring the milk to a simmer. Remove from the heat.
5. Beat the milk into the eggs and sugar in a slow stream.
6. Pour the mixture back into pan and place over low heat. 
7. Stir until the custard thickens (around 60C).
8. Allow the custard to cool.
9. Whip the cream until you have soft peaks. Do not over-whip!
10. Fold in the custard and blackberry-apple coulis.
11. Freeze using a domestic ice cream machine, or cover and place in the freezer.

12 Servings

Notes: 1. You can add a bit of cinnamon or vanilla if it’s to your taste.

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.

Technorati tags: blackberry, cream, apple, ice cream, recipe, Irish

 A great Irish ice cream flavour is Irish Cream Liqueur (we use Baileys), and we call it “Bó Bhán” (white cow) in Irish. It’s an easy ice cream flavour to make, and the alcohol in the recipe improves the consistency. This ice cream partners chocolate cake or fruit tarts perfectly. It is also excellent served in hot coffee at the end of a meal.

Murphys Irish Cream Liqueur Ice Cream

Ingredients:

1 cup Sugar 

5 Egg Yolks  

1 3/8 Cups Cream

1 1/8 Cups Milk     

2 Tablespoons Irish Cream Liqueur (we suggest Baileys, and you can add a bit more if you want, but if you add too much, the ice cream will be very soft and melt quickly...)

What to do:

1. Beat the sugar and egg yolks together until thick and pale yellow. 
2. Bring the milk to a simmer. Remove from the heat.
3. Beat the milk into the eggs and sugar in a slow stream.
4. Pour the mixture back into pan and place over low heat. 
5. Stir until the custard thickens (around 60C).
6. Allow the custard to cool.
7. Mix in the cream and the liqueur, beating for one minute.
8. Freeze using a domestic ice cream machine, or cover and place in the freezer.

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.

Technorati tags: Baileys, cream, liqueur, ice cream, recipe, Irish

I have formed a dangerous addiction to the single estate Valrhona bars, and I really do think that it doesn’t get any better in terms of pure eating chocolate. Since that’s the case, and since we’ve been talking about doing super-super-premium ice cream flavours for our shops, we decided to make single estate chocolate ice cream. (There’s a bit on us on the cover of today’s Sunday Times business section this subject).

Given the expense of the chocolate, we have to charge a euro extra per scoop. I tried two out of the three single estates - Ampamakia, my favourite for eating, and Palmira. The latter is definitely better in the ice cream, but both are good.

As with many of the finer things, it’s the subtlety and complexity of flavour that makes it special. If you can find the bars and want to go wild and treat yourself, here’s a recipe!

Murphys Single Estate Chocolate Ice Cream

1 Cup (237 ml) Sugar
5 Egg Yolks
1 1/8 Cup (266 ml) Milk
1 1/8 Cup (266 ml) Cream
7 oz (200 gm) Valrhona Single Estate Chocolate
1/4 teaspoon pure vanilla extract
Yield: 6 Servings 

What to do: 

1. Melt the chocolate in a double boiler over simmering water or a microwave. Take care – chocolate burns easily!

2. Beat sugar and egg yolks together until pale yellow.

3. Bring the milk to a simmer.

4. Remove from the heat and beat the milk into the egg and sugar mixture in a slow stream. Pour the mixture back into pan and place over low heat.  Stir until the custard thickens (around 60C). 

5. Add to the melted chocolate in small parts and mix thoroughly until smooth and velvety.

6. Allow the chocolate custard to cool.

7. Stir in the vanilla.

8. Whip the cream and fold into the mix.

8. Freeze using a domestic ice cream machine, or cover and place in the freezer.

6 Servings.

Notes:

1. The boiler or container in which you melt the chocolate must be completely dry or the chocolate can clump.

2. The chocolate and the custard should both be hot when you mix them.

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

Technorati tags: chocolate, valrhona, single estate, ice cream, recipe

Easter has been crazy busy in the shops, much more so than expected, and I had to make an emergency run of ice cream today. We ran out of several flavours, so I was up bright and early getting the mix ready and then freezing.

Besides the main flavours, I decided to do a Guinness ice cream, to have another Irish flavour in the cabinet. The recipe is below. Of course, being me, I couldn’t resist throwing in some chocolate chips. You don’t have to!

Murphys Guinness Ice Cream
1 Cup (237ml) Sugar
5 Egg Yolks
1 1/8 Cups (266ml) Cream
1 1/8 Cups(266ml) Milk
500 ml Guinness
A handful of dark chocolate chips.

Yield: 6 Servings

1. Measure out 100ml of Guinness and set aside.

2. Boil the remaining 400ml Guinness until it reduces to 100ml in volume. Cool.

3. Beat the sugar and egg yolks together until thick and pale yellow.

4. Bring the milk to a simmer.

5. Beat the milk into the eggs and sugar in a slow stream.

6. Pour the mixture back into pan and place over low heat. Stir until the custard thickens slightly (around 70C). Use a thermometer, as at 75C the eggs will scramble!

7. Allow the custard to cool.

8. Stir in both the reduced and non-reduced Guinness.

9. Whip the cream.

10. Gently fold in the custard.

11. Freeze using a domestic ice cream machine, or cover and place in the freezer.

Notes:

1. I haven’t made this recipe for home use, so I would love any feedback if you try it!

2. The photo of 3 litres of Guinness is what I used. Don’t pay any attention to the volume!

3. I combine reduced and non-reduced Guinness because using just reduced loses a bit of freshness in terms of flavour.

4. You don’t have to use the chocolate chips of course, but I do think Guinness and chocolate go well together. You could also use this as a companion to a chocolate cake.

Technorati tags: chocolate chip, guinness, Easter, ice cream, recipe, Irish

One of the best and most rewarding trips I’ve ever taken was to India. From the tea plantations in Darjeeling to the beaches of Goa to the Ganges and colours of Rajisthan, it’s an amazing country.

The eating was fantastic (as long as you do as they do and avoid meat) and the drink of choice, outside of Goa with it’s exotic fruit drinks, was chai. Served up in cans by chai wallahs (vendors) it was sweet (they use lots of condensed milk) and fragrant.

Feeling nostalgic for the warmth of India in this seemingly endless winter, I made a chai ice cream today, and decided to add a bit of honey for additional sweetness. I also tossed in some (but not too many) dark chocolate chips because I wanted some kick!

To the right is what the finished product looked like…

If you want to try it, the recipe is below. You’ll notice it’s almost identical to the recipe for Honey Lavender ice cream from a previous post.

Murphys Honey-Chai Ice Cream Honey-Chai Ice Cream Honey-Chai Ice Cream Honey-Chai Ice Cream Honey-Chai Ice Cream

1 Cup (237ml) Sugar
5 Egg Yolks
1 1/8 Cups (266ml) Cream
1 1/8 Cups(266ml) Milk
6 Chai teabags
2 Cups (475ml) Water
1 tablespoons liquid honey
A handful of dark chocolate chips.

Yield: 6 Servings

1. Boil the chai in the water until the water has reduced to 1/10th of the volume.
2. Remove from the heat and strain. Stir in the honey.
3. Beat the sugar and egg yolks together until thick and pale yellow.
4. Bring the milk to a simmer.
5. Beat the milk into the eggs and sugar in a slow stream.
6. Pour the mixture back into pan and place over low heat. Stir until the custard thickens slightly (around 70C). Use a thermometer, as at 75C the eggs will scramble!
7. Allow the custard to cool.
8. Mix in the lavender/honey and chocolate chips.
9. Whip the cream.
10. Gently fold in the custard.
11. Freeze using a domestic ice cream machine, or cover and place in the freezer.

Notes: 1. I suggest you use a simple, liquid honey. Darker or more complex honeys will have a very strong flavour, so in that case use less!
2. If you can’t find chai in your supermarket, you’ll find it in the tea section of your health food shop. I used organic Clipper chai (see top photo).

Technorati tags: chocolate chip, chai, honey, ice cream, recipe