Listening to Winter Food the other day I heard an interview with Sean and Kieran Murphy of Murphy’s Ice Cream in Dingle. They take presenter Clodagh McKenna through the making of their fabulous ice cream, telling her about local milk, flavourings and types of ice cream (Mango and Chilli – is that exported outside the Kingdom?!), taking her into a freezer room piled high with their produce – brioscaí (Cookies and cream), caramal (Honeycomb), bó bhán (Irish cream liqueur), fanaile (French vanilla) – and treating her, much to Clodagh’s delight, to sú craobh or Raspberry Sorbet. And don’t forget their seacláid – “chocolate, always chocolate’, as Kieran says several time during the interview. No secrets where his heart lies, especially if you check out his blog at Ice Cream Ireland and his decadent recipe for Hot Chocolate.
In my continuing quest to discover the perfect Hot Chocolate recipe, I recently tried out – via an online recipe which has since disappeared – Pierre Hermé’s recipe for Caramelised Cinnamon Hot Chocolate. Basically, it involves carmelising some sugar with a cinnamon stick, adding milk and a little water, then heating the mixture with LOTS of chocolate. It was amazingly rich – I ended up drinking mine with a spoon – and, I think, best served in espresso cups, rather than the cappuccino mugs that I used. The Boyfriend was not hugely impressed, considering that it was more like chocolate soup than the mug of hot chocolate that he had been promised. Next time I think I’ll try Kieran Murphy’s take on hot chocolates. Even though I’ve never been to Dingle I’ve heard many favourable things about their shop/café there and in Killarney and I know from personal experience how good their ice creams are. Even though summer seems a long way off, maybe I’ll just have to grab a tub of ice cream on my way home some evening…and eat it in front of the fire.