Raspberry Lime Sorbet

Raspberry Lime SorbetAs we face into summer, there is nothing quite like the fresh taste of a sorbet to cool the head and enliven the palate. Raspberry and lime is one of my favourites and it’s actually quite simple to prepare…

It’s great either as a dessert or a sorbet course. If it’s for a sorbet course, you might want to add another lime to make it more tart. The chocolate sauce recipe I gave here would be a great addition if it’s a dessert.

Murphys Raspberry Lime Sorbet

1 Cup (237 ml) Sugar
1 Cup (237 ml) Water
225 gm (8 oz) Fresh, Ripe Raspberries
4 limes

Yield: 6 Servings 

What to do: 

1. You will need the zest as well as the juice from the limes, so bring out your grater and work those peels (it’s much easier before you cut the limes!). If you have a zester, this step will be very easy…

2. Put the sugar and lime zest in a heat-proof or pan. 

3. Boil water in a tea boiler and measure out one cup.

4. Pour it over the sugar and zest, stir until the sugar has dissolved, and let it sit for about half an hour.

5. Strain out the lime zest and discard, and put the sugar syrup in a pan.

Raspberry Lime Sorbet 26. Add the raspberries and bring to a boil. Turn off the heat.

7. Stir it vigorously to break up the raspberries, then place into the refrigerator until cool.

8. When it’s fully cool, add the juice of the limes. If you don’t have a juicer, put a sieve over the bowl to catch the pips, and squeeze away.

9. Freeze using a domestic ice cream maker, or cover and place in the freezer.

10. If you use the latter method, wait until the sorbet is about halfway frozen, mix it vigorously, then return to the freezer.


1. It’s hard to make sorbet without an ice cream machine. You will need to interrupt the freezing process and stir, or you will be left with a block of red ice! The more times you do this, the better the consistency will be.

2. For more information, I wrote about working with fruit in ice cream here.

3. This sorbet is suitable for coeliacs, the lactose-intolerant, and is virtually fat-free. For more on special diets, click here.

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Guinness Ice Cream

Guinness Cans

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
3L of Guinness1 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.

Cup of Chocolate Chips5. 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.


Guinness Ice Cream1. 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.

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Crepes and Ice Cream

crepe sorbet closeup One of my favourite ways to eat ice cream is wrapped in a crepe. The combination of the warm crepe with the cold of the ice cream and the textural sensation are delightful.

Over the winter, we served crepes in the Killarney shop, but we’ve stopped for the season because it’s just to busy and crepes are too fussy when there is a crowd of customers waiting to be served. However, crepes are quite easy to make at home, and you can use the same crepes to make a main course (a tasty filling is spinach, cheese and toasted pine nuts).

crepe panIf you regularly make crepes or pancakes at home, I highly recommend getting a crepe pan. I picked the one on the right up at a catering store for around 12 euro. What a difference it makes! Not only do they come out the perfect size every time, but they don’t stick and cook better.

Murphys Crepes

10 Servings


150 gm flour (non-rising – see earlier post)

40 gm butter, melted

15 gm sugar

250 ml milk

75 ml water

3 eggs

1/4 teasp. salt

What to do:

1. Combine flour, sugar and salt.

2. Add milk, water, butter and eggs and process until smooth (use a food processor ideally or electric mixer).

3. Leave to settle in the fridge for at least an hour.

Note: You shouldn’t need any oil or butter on the pan if it is a good one. The butter in the crepes will keep them from sticking.

5. Pour into the pan (it should be hot) and cook over medium heat on one side until the edges begin to lift away from the pan. Flip and cook on the other side.

6. If you want to make them all at one time, put a stack on a plate with waxed paper in between them to keep them from sticking. You can keep them warm in the oven on low heat.

7. Scoop out your ice cream into the centre of the crepe and roll the crepe around it. I used raspberry sorbet.

Crepe8. If you’re feeling artistic, decorate with chocolate sauce, lime or anything else that strikes your fancy and goes well with the ice cream flavour you’re using.

9. Serve immediately.


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Chocolate Brownies


I am giving away the fact that I grew up in the US by my love of brownies. The brownies here in Ireland tend to be way too fluffy instead of being dense and decadent, and sadly people often use poor quality chocolate.

The fluffiness is no doubt due to the flour. It astonishes me that it is next to impossible to get flour without rising agents in Irish supermarkets. FlourEven most “plain flour” is anything but when you peruse the ingredients. In my mind, plain flour would suggest one ingredient – flour, but that is not the case (look!). Of course commercially there is a great range of flour options but in supermarkets we have just found two flours that are simply flour – Family Favourite Plain flour from Lidl and Supervalu’s Valusaver Plain Flour. So check your flour ingredients list (how strange it is to say that!) and make sure it says nothing more than flour if you want to avoid the brownies rising more than they will naturally with the eggs.

The same goes for the chocolate chip cookie recipe I gave here earlier.

Murphys Chocolate Brownies

Servings : 6   Preparation Time : 00:45:00 (including baking)

Categories : Pastries

Amount / Measure / Ingredient

250 grams Chocolate (55% cocoa content)

165 grams butter — at room temperature

3/4 tablespoons natural vanilla

300 grams sugar

135 grams flour

3 each egg


1. Preheat the oven to 180 C.

2. Butter and flour an 10 inch square baking pan. Set it aside.

3. Melt the chocolate and butter in a double boiler. Mix until smooth.

4. Beat the sugar and eggs together.

5. Add the vanilla.

sifting6. Slowly pour in the chocolate and butter, mixing all the time.

7. Sift the flour, then add, mixing thoroughly.

8. Pour the batter into the prepared pan, and bake just until cooked, 25 – 30 minutes (a knife should come out clean).

9. Allow the brownies to cool slightly. Then cut them into squares and transfer to a wire rack to cool completely.

10. Serve with ice cream and chocolate sauce for a truly decadent dessert!


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Honey Chai Ice Cream

chai boxOne 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 chai ice creamsweetness. 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
honey1 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.
tea bags3. 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.

chocolate chipsNotes: 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).

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Chocolate Chip Cookies

Chocolate chip cookies 2Since we were a little shy of cake in the Dingle shop, I went baking. Nothing fancy, just some yummy chocolate chip cookies.

I like my cookies dense not fluffy, and these make a perfect combination with vanilla ice cream, if you want to try them.

Here’s the recipe:

Murphys Chocolate Chip Cookies

135g plain flour (no rising agents)
115g butter
75g sugar
90g light brown sugar
1 egg
1/4 teaspoon vanilla
Chocolate chip cookie batter150g 50% good quality chocolate chips or chunks

1. Preheat oven to 190C.
2. Combine sugar, and brown sugar and melted butter and beat until light.
3. Beat in egg.
4. Slowly add flour, mixing all the time.
5. Add vanilla.
6. Stir in chocolate morsels.
7. Spoon onto a lightly buttered baking tray.
8. Bake 5 min.
9. Remove tray, rap on counter.
10. Bake another 4 minutes.
11. Transfer to wire racks to cool.

chocolate chip cookies with ice creamYield: 7 large cookies

As always, good chocolate and vanilla will make all the difference in how these taste.

The photo with the mixer is a triple recipe, so don’t worry if your mixer doesn’t look that full!

Let me know how it works for you!

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Ode to Sugar and Caramel Sauce

Sugar JarAs we’ve been refining our caramel recipe, it occurs to me again that sugar is amazing. Especially as Irish sugar production is dwindling, it seems like a little paean of praise is in order.

You have this white, hard substance that dissolves into a clear liquid, sweetens everything it touches, turns into candy when cooked to a certain temperature, and it can be spun, pulled, and hardened. In all its various forms, it provides happiness to people every day. There might be health concerns and visits to the dentist, but we still have dessert at the end of a meal because it makes us feel good, and that’s not a bad thing at all.

The crusaders brought the first sugar back to Europe (and it got to the Mid-East from Polynesia via India, Persia, etc.) along with numerous enlightening discoveries learned from the Arabs. I am happy that they did, and surprised and grateful that they didn’t eat it all on the long trip back home. Otherwise, we’d be working with honey, and you can’t make caramel sauce with honey!

Here’s a recipe if you want to try it. Good luck. It’s not the easiest thing to make. Please take care, because melted sugar is dangerously hot!


Murphys Caramel Sauce Recipe

200 g Sugar
50 ml Water
150 ml of Milk
50 ml of Cream

1. Put the sugar in a large saucepan and evenly pour water over it.
2. Place over medium heat without stirring, until the sugar solution turns a deep amber colour, and most of water has evaporated.
3. Take off the heat and add the milk.
4. Immediately add the cream and stir vigorously. (If you don’t add it immediately, the sauce will go lumpy).
5. It may be necessary to reheat in order to fully dissolve the ingredients.

Caramel Sauce

Note: If you have problems cooking the sugar evenly and it starts to brown only at the edges, you can use a whisk to stir it, but you might have to pass the finished sauce through a sieve as it tends to make the sugar clump…

By the way, I know that not everyone can eat sugar, and regarding diabetics, I’m still on the frustrating search for a natural way to make diabetic ice cream. If anybody has any ideas…

Finally, thanks to Conor O’Neill for providing this link regarding chocolate and health. It helps with my chocolate is not a sin argument!

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Hot Chocolate for a Cold Day

Baile na BuaileI shouldn’t be in the office on a Saturday, but it’s snowing outside, and besides the plumber and refrigeration guy have come to try to fix our water chiller, showing such diligence on a Saturday, that here I am.

A couple of days ago, I found a blog called The Big Drought that made a mention of this site, and he talked about the hot chocolate he drank in our shop. Bittersweet chocolateGiven the weather, and given the fact the fellow’s off drink for the year, I thought I’d give up the recipe for our bittersweet hot chocolate.

It’s thick, rich, and not for the faint-hearted!

The ingredients are simple, but the process is important if you want a smooth result.

Murphys Bittersweet Hot Chocolate

125 g chocolate (good quality 70%)
500 ml milk
45 gm sugar (2 tablespoons + 1.5 teaspoons)

Chocolate1. Melt the chocolate in a double boiler or microwave.
2. Heat the milk and sugar together to about 45C and make sure the sugar is dissolved.
3. Add the warmed milk to the melted chocolate in small parts, mixing all the time, to create a smooth emulsion.
4. Warm to drinking temperature (55C).
5. Garnish with grated chocolate and/or whipped cream and enjoy!

Four servings.


Hot Chocolate1. The quality will really depend on the quality of chocolate that you use. I suggest Valrhona, Callebaut, or Lindt dark chocolate.

2. The amount of sugar will vary depending on the chocolate. Obviously you can add more if you want it sweeter. Adding less won’t necessarily make it more “chocolate-y” as the taste buds need some sweetness to bring out the flavour of the chocolate.

3. See also Chocolate and Chocolate Sauce

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