Recipes

Winter Hot Chocolate

Hot Cocoa My brother and I sometimes argue about hot chocolate. He likes his made with cocoa, and I like mine with melted chocolate. Cocoa is chocolate with most of the cocoa butter squeezed out, so it’s a powder. Hot chocolates made with unsweetened cocoa are light with a lot of kick (I’ve already given a recipe for Sean’s favourite – our Extreme Cocoa). Hot chocolates made with melted chocolate, are rich and silky (think hot chocolates in Paris and see this recipe).

I started wondering what happened if you joined “light with a lot of kick” (cocoa) with “rich and silky” (melted chocolate). So I made it, and both of us are happy. The recipe is below, and I’ve added a bit of cinnamon for Christmas cheer.

Murphys Hot Melted Chocolate with Cocoa Kick

CocoaIngredients:

  • 100 g dark (70%) chocolate
  • 40 g pure, unsweetened cocoa powder
  • 140 g sugar
  • 800 ml milk
  • 1/2 teasp cinnamon
  • Whipped cream for garnish (optional)
  • Orange zest for garnish (optional)

What to do:

  1. Melt the chocolate in a double boiler or microwave.
  2. Mix together the cocoa, sugar, and cinnamon in a saucepan.
  3. Add the milk in small parts, stirring all the time, until it is smooth.
  4. Heat to a low simmer, stirring occasionally.
  5. Add the warmed cocoa milk to the melted chocolate in small parts, mixing all the time.
  6. It will clump at first, but keep adding in small parts until you have a smooth emulsion.
  7. Warm to drinking temperature (55C).
  8. Garnish with grated chocolate, whipped cream, and orange zest and enjoy!

Six servings.

Note: If you don’t like cinnamon, leave it away!

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Lemon Lime Sorbet

Lemon Lime Sorbet There’s an absolute howler of a storm outside, the first of the winter season. That, being a true escapist, makes me dream of summer and warm climes. When I think summer, I think sorbet, and of all the sorbets we do, I don’t think there is anything better suited to a hot day than lemon lime. So, as I wait for the lastest draft of the book to print, I’ll post a recipe. Maybe a bit of summer thinking will make me feel warm on this, the first day of December!

There are people who like sweet, and there are people who like tart. Lemon lime sorbet is both, but it will definitely appeal to the latter. We like to use the zest (rind) of the fruit as well as the juice.

Murphys Lemon Lime Sorbet

Ingredients:

  • 310 g sugar
  • 500 ml boiling water
  • 4 lemons
  • Zest (grated peel) of one lemon
  • 3 limes
  • Zest of one lime

What to do:

  1. Lemon and LimeZest the lemon and lime. Set aside.
  2. Juice the lemons and limes into a container. Cover and place the container with the juice in the refrigerator.
  3. Add the boiling water to the sugar in a heat-proof bowl.
  4. Add the lemon and lime zest and stir until the sugar is dissolved.
  5. Cover and refrigerate until it is completely cooled.
  6. Add the lemon and lime juice.
  7. You can leave the zest in, since they are edible and add colour to the ice cream. If you want the ice cream without them, pass the sorbet mix through a sieve to collect and discard them.
  8. Freeze using a domestic ice cream maker until it has a semi-solid consistency. This could take up to 20 minutes.
  9. Transfer to a freezer-proof container and freeze until it is solid.
  10. Otherwise, simply place in a covered, freezer-proof container and place in the freezer, stirring every two hours to break up the ice crystals.
  11. Remove from freezer and allow to thaw for about 15 minutes before serving.
  12. Enjoy it, and if you’re in Ireland, dream of sun.

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Honeycomb Ice Cream

Honeycomb ice cream O.K. I’ve already given you the recipe for making honeycomb pieces. Now here’s one for the ice cream! It’s a bit complicated, but if you’re feeling up for the task, please go ahead and test it as part of my ice cream party!

Over the years, this has been our best-selling ice cream in the shop, and I hope it makes you as happy as the thousands upon thousands who have enjoyed it in Dingle and Killarney!

MURPHYS HONEYCOMB ICE CREAM

Ingredients:

What to do:

  1. Honeycomb ice cream coneMake the honeycomb pieces, and break then into small pieces. You will need 200ml volume, more or less (depending on your tastes!)
  2. Make the caramel sauce.
  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.
  7. Stir until the custard thickens (around 60C).
  8. Allow the custard to cool.
  9. Whip the cream until it has doubled in volume (don’t over-whip!) and fold into the custard.
  10. Freeze using a domestic ice cream machine, adding the honeycomb pieces and caramel sauce when it’s fairly solid.
  11. You can also just cover and place in the freezer, stirring every few hours, and again, add the honeycomb and caramel when it’s reasonably solid.

Notes:

  1. Beware adding any more caramel sauce or the ice cream will get soggy.
  2. The part about adding the honeycomb at the end is important, as you don’t want the pieces melting in the ice cream.
  3. You will have extra caramel sauce left over, and you can always use it as a topping for the ice cream or to make a caramel sundae.

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Honeycomb Toffee

Honeycomb crunchy caramel Our best-selling ice cream in our shops is Honeycomb crunchy caramel (this ice cream flavour originates in New Zealand, where they call it “hokey pokey“), and last night I set about final testing on the recipe for the crunchy bits that make it so distinctive. Known also as “cinder toffee” and “sponge candy,” it is as actually quite easy to make.

By the way, if anyone knows who invented the candy, please pass it on!

There are so many ways to make this, and if you want to explore other recipes, you’ll find variations here, here, here and here.

Here’s what works for me, and it lasts fairly well without going soggy.

Honeycomb Caramel Candy

Ingredients:

  • Honey comb toffee candy400g sugar
  • 100ml water
  • 40ml golden syrup (about 2 tablespoons)
  • 1 tablespoon baking soda

What to do:

  1. Combine the water, golden syrup and sugar and cook over medium heat without stirring until the sugar dissolves.
  2. Turn up the heat until the mixture becomes the deep golden colour of honeycomb, stirring if it cooks unevenly.
  3. Stir in the baking soda, until it is fully combined, but don’t over-mix! It will froth up and more than triple in volume.
  4. Immediately pour out onto a non-stick baking mat or greased baking sheet.
  5. Allow to cool fully.
  6. Break into pieces and enjoy!

Note: 1. For those scientifically minded, the sugar mixture should reach hard crack stage, which you can test by using a candy thermometer or spooning a few drops into a glass of cold water, where it should immediately harden and break easily when you take it out. That being said, I find that once the colour is right, the temperature is right!

2. Make sure there are no lumps in the baking soda, or it might not dissolve fully!

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Cookies Ice Cream

Cookies Ice Cream Here’s one of our favourite flavours that’s delighted people in our shops over the last 7 years. We use Oreos, but honestly, it could work well with any cookies that you like!

If you want to try making it, look at my last post

MURPHYS COOKIES ICE CREAM

Stack of cookiesIngredients:

  • 130g Sugar
  • 5 Egg Yolks
  • 220ml Cream
  • 200ml Milk
  • 1/4 Vanilla Bean
  • 4 Cookies

What to do:

  1. Cut the vanilla bean lengthwise and put in a saucepan with the milk.
  2. Bring the milk to a simmer.
  3. Remove from the heat.
  4. Beat the sugar and egg yolks together until thick and pale yellow.
  5. Remove the vanilla bean from the milk.
  6. Beat the milk into the eggs and sugar in a slow stream.
  7. Pour the mixture back into pan, and place over low heat.
  8. Stir until the custard thickens (around 60C).
  9. Allow the custard to cool.
  10. Cookies Ice Cream on a spoonWhip the cream until it has doubled in volume (don’t over-whip!) and fold into the custard.
  11. Freeze using a domestic ice cream machine, adding the cookies when it’s fairly solid.
  12. You can also just cover and place in the freezer, stirring every few hours, and again, add the cookies when it’s reasonably solid.

Notes:

1. The reason not to add the cookies to early, is that they can turn the ice cream an awful grey colour if they are mixed in too early!

2. The vanilla is optional, but we like a base flavour of vanilla for this ice cream…

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Cinnamon Ice Cream

Cinnamon Ice Cream Cinnamon ice cream is a great flavour as we come into winter. It’s a warming spice that counteracts the cold. This ice cream also complements so many desserts. Try it on a warm apple pie!

MURPHYS CINNAMON ICE CREAM

Ingredients:

  • Cinnamon Sticks130g Sugar
  • 5 Egg Yolks
  • 220ml Cream
  • 200ml Milk
  • 1 Cinnamon Stick (see note below)

What to do:

  1. Put the cinnamon stick in a saucepan with the milk.
  2. Bring the milk to a simmer.
  3. Remove from the heat.
  4. Beat the sugar and egg yolks together until thick and pale yellow.
  5. Remove the cinnamon stick from the milk.
  6. Beat the milk into the eggs and sugar in a slow stream.
  7. Pour the mixture back into pan, and place over low heat.
  8. If you want a strong cinnamon flavour, add the cinnamon stick back in.
  9. Stir until the custard thickens (around 60C).
  10. Remove the cinnamon stick.
  11. Allow the custard to cool.
  12. Whip the cream and fold into the custard.
  13. Freeze using a domestic ice cream machine, or cover and place in the freezer.

Notes:

1. You can substitute 1/2 teaspoon ground cinnamon for the stick. If you do so, mix it into the sugar before beating in the eggs.

2. You can re-use the cinnamon stick, but make sure you rinse it carefully and let it dry!

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Brown Bread Ice Cream

Brown Bread Ice Cream Here’s the ice cream recipe that Sean and I presented at the cooking demonstration during the food festival. We also made the chocolate whiskey sauce to go with it.

I know I have already posted a Brown Bread and Guinness ice cream recipe, but this has a new improved method for caramalising the brown bread – i.e. simply melting the brown sugar and adding the bread crumbs. It’s so much easier and tastes just as good!!!

BROWN BREAD ICE CREAM

Ingredients:

  • 130g sugar
  • 4 Egg yolks
  • 220ml cream
  • 200ml milk
  • 1/3 vanilla bean
  • 250ml volume stale brown bread crumbs
  • 75g dark brown sugar
  • 1 tablespoon water

What to do:

  1. Cut the vanilla bean lengthwise and put in a saucepan with the milk.
  2. Bring the milk to a simmer. Remove from the heat.
  3. Stir for about a minute. Remove the vanilla bean.
  4. Beat the sugar and egg yolks together until thick and pale yellow.
  5. Beat the warm milk into the eggs and sugar in a slow stream (don’t over mix).
  6. Pour the mixture back into pan, and place over low heat.
  7. Brown Bread Ice Cream CloseStir until the custard thickens (around 60C).
  8. Allow the custard to cool.
  9. Stir in the cream.
  10. Melt brown sugar and water in a saucepan over medium heat until the sugar crystals have dissolved.
  11. Stir in the bread crumbs and allow to cool.
  12. Freeze the mix using a domestic ice cream machine, or cover and place in the freezer.
  13. Add the brown bread once the ice cream is thick.

Notes: 1. Use a very dark brown bread for best results. 2. If it is a fresh loaf, you can crush it into crumbs, spread it on a baking tray, and bake it at low temperature (50C) for a couple of hours to dry it out. 3. A fast way to make (small) bread crumbs is to use a blender or food processor.

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Chocolate Whiskey Sauce

Chocolate Whiskey Sauce As part of the food festival, my brother and I will do a cooking demonstration in St. James’ Church in Dingle (Saturday, 3:30). We’ve decided to do brown bread ice cream with a chocolate whiskey sauce. I’ve been tinkering away with the sauce, and here’s what I’ve come up with…

Chocolate Whiskey Sauce

Ingredients:

  • 150g good quality dark chocolate (I used 2 bars of Valrhona Gran Couva)
  • 100ml milk
  • 20g sugar (around 1.5 tablespoon)
  • 45ml cream (about 3 tablespoon)
  • 30ml whiskey (about 2 tablespoons)

What to do:

  1. Melt the chocolate in a double boiler.
  2. Irish Whiskey PouringHeat the milk and sugar in a very small saucepan over low heat to a low simmer, stirring until the sugar is dissolved.
  3. Add the milk in small parts to the melted chocolate, stirring all the time until you have a smooth, glossy emulsion.
  4. Stir in the cream.
  5. Allow to cool completely.
  6. Stir in the whiskey.

Note: you can freeze this sauce if you won’t use it all soon. Otherwise, it will last in the fridge about 3 days.

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