Bray, Co. Wicklow
Ireland Hopping | By Margaret M. Johnson
Fans of the Dingle-based, award-winning Irish ice cream can now get their Murphy’s “fix” in the recently reopened Kildare Village. Located in the heart of the village, Murphy’s commissioned a purpose-built mobile unit to serve their delicious ice creams and coffees. Mouth-watering flavors such as Sea Salt, Irish Brown Bread, Honeycomb Caramel, Dingle Gin and Irish Coffee will be on offer as well as dairy free favorites like Raspberry and Mango sorbet. Open from 9am – 9pm, coffee will also be served with the special Murphy’s Blend, which has been roasted by Dingle-based coffee roasters Bean in Dingle.
Murphy’s prides itself on making “real ice cream” from scratch. They use milk from the local Kerry Cow, cream from the local co-op, local free-range eggs and organic sugar. They collect sea salt water from a local beach in Dingle and boil it down to make their best-selling Sea Salt flavor and caramelize brown bread for their Irish Brown Bread flavor. They bake their own cookies for Kieran’s Cookies Ice Cream and for the newly-launched Ice Cream Cookie Sandwiches. No artificial colorings and flavorings are used in any of their handmade ice creams.
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Dingle, Co. Kerry.
Also new for Murphy’s is a kiosk on the seafront in Bray, Co. Wicklow. Exclusive to the kiosk are Murphy’s newly launched Ice Cream Cookie Sandwiches with four flavors to choose from: Chocolate Chip with Chocolate Ice Cream, Chocolate Chip Cookie with Vanilla Ice Cream, Plain Cookie with Butterscotch Ice Cream, and Plain Cookie with Sea Salt Ice Cream.
Speaking on the opening day at Kildare Village, CEO and co-founder of Murphy’s Ice Cream, Seán Murphy, said “Although a proud Kerry company, Murphy’s has a huge fan base all over Ireland, and we are delighted to bring our ice cream to a wider audience.”
Murphy’s staff in Kildare Village, Co. Kildare.
In addition to the new locations, you’ll find the original shop on Strand Street in Dingle, and others in Killarney (37 Main Street), Dublin (27 Wicklow Street), and Galway (12 High Street).
Murphy’s Ice Cream was founded in 2000 by brothers Seán and Kieran Murphy, who had moved to Dingle from America. They dreamed of making ice cream, but not just any ice cream; it had to be so delicious it would satisfy both the heart and soul!
Ice Cream Cookie Sandwich.
MURPHY’S SEA SALT ICE CREAM
This is Murphy’s best-selling flavor. They note that there are many delicious ways to serve it, especially as a complement to caramel and dark chocolate. According to Murphy’s, “It’s caught people’s imaginations and sold better than we would have thought. It’s a simple recipe to make, but we do have a caution in that various salts can taste so different, so depending on the salt you use, you might well need to adjust the recipe. We don’t think it should be too salty, just enough to boost other flavors.”
1/2 cup sugar 5 large egg yolks 1 cup milk 1 cup heavy (whipping) cream 2 teaspoons sea salt
1. In a large bowl, beat sugar and egg yolks with an electric mixer on medium speed for 4 to 5 minutes, or until it thick and pale.
2. In a small saucepan over medium heat, bring milk to a simmer. In a slow stream, beat milk into egg/sugar mixture. Return mixture to saucepan over low heat. Stir continuously until the custard thickens and just coats the back of a spoon. (Do not over heat). Immediately remove from heat; let cool. Stir in sea salt.
3. In a stand mixer fitted with the whisk attachment (or with a hand mixer), whip cream until soft peaks form and cream has doubled in volume. Gently fold into custard. Transfer to an ice cream maker and process according to manufacturer’s instructions, or transfer to a freezer proof bowl, cover and place in freezer, stirring every few hours until frozen.