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
Ingredients:
- 130g Sugar
- 5 Egg Yolks
- 220ml Cream
- 200ml Milk
- 1/4 Vanilla Bean
- 4 Cookies
What to do:
- Cut the vanilla bean lengthwise and put in a saucepan with the milk.
- Bring the milk to a simmer.
- Remove from the heat.
- Beat the sugar and egg yolks together until thick and pale yellow.
- Remove the vanilla bean from the milk.
- Beat the milk into the eggs and sugar in a slow stream.
- Pour the mixture back into pan, and place over low heat.
- Stir until the custard thickens (around 60C).
- Allow the custard to cool.
Whip the cream until it has doubled in volume (don’t over-whip!) and fold into the custard.- Freeze using a domestic ice cream machine, adding the cookies when it’s fairly solid.
- 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…
The deadline for finishing 
So… To make this interesting, I would like to suggest a food event, an Ice Cream Party, to all those who have a benevolent heart, an inclination toward sweet things and a wish to make them:
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!
130g Sugar
Stir until the custard thickens (around 60C).
My father, always helpful, passed me on 
I’m just back from Venice, and it’s a bit of a shock to leave the place. I can’t recommend it more highly, although I believe it must be unpleasant in the summer with the crush.
For anyone worried about the expense, just stay away from the cafes around St. Mark’s, and look for an apartment if you are staying more than a couple of days.
I do hope to go back to that magical city soon, but now I’m in Dingle, and I can’t complain much about that!
This morning at 8:00, sirens sounded in the city of Venice, waking me from quite a sound sleep. Fire? No, it means “aqua alta” in Venetian or floods. At full moon in the Winter, high tide often floods parts of the city, and we decided to head down to Campo S. Marco for a gander.
For those who think that Wellies are unfashionable, the sirens let Venetians know that it is time to don the rubber boots, they do it in style.
What really made it pleasant was that even the pigeons kept to high ground, perching on the chairs of the flooded cafes.
A week in Venice goes by very quickly! Even without the museums and other attractions, simply walking around the city offers enough diversion that the days fly in a series of beautiful images.
Of couse, visiting the mask shops was a must for us, since 
In terms of ice cream, Gelateria Nico in Zattere has been the best so far, and it is a perfect place to grab an ice cream for a stroll to see the gondolas being fixed in the boatyard or a wander along the lagoon.
The best meal has been in 
 It is so great to be in this city! The old buildings and faded grandeur are so refreshing coming from Ireland, where old is bad and every slightly weathered structure is ripped down in favour of spanking new semi-Ds.
I could spend a week simply walking, feasting on the visual treats. I’m staying in a