Recipe: Murphy’s Sea Salt Ice Cream

Ice cream machines often appear in Aldi or Lidl at this time of year. They make the process easier, but, even without one, it’s a very rewarding thing to do and not that difficult as ice cream is basically frozen custard.

I heard Kieran Murphy from Murphy’s Ice Cream on the radio a couple of times recently. He”s great and always messing around with new flavours. They’ve just been voted one of the top 10 ice cream parlours in the world. Anyway, I wrote to him asking if I could use one of his recipes on this site, and he very kindly gave permission.

This is Murphy’s Ice Cream sea salt best seller. Their shops in Dingle and on Wicklow St. are always coming up with innovative and delicious new flavours. Luckily for us they put recipes up on their blog icecreamireland.com (including one amazing one which is scones made solely from ice cream and self-raising flour). Murphy’s make their own sea salt so the taste will depend on whichever one you use. They do tell you how to make sea salt but I used Aldi sea salt and it was fine. It works really well with dark chocolate.

Ingredients (8 servings):

• 120g sugar

• 5 egg yolks

• 220 ml cream

• 220 ml milk

• 2 teaspoons sea salt

 

What to do:

1. Beat the sugar and egg yolks and until it thickens and lightens in colour.

2. Bring the milk to a low simmer.

3. Beat the milk into the egg/sugar mixture in a slow stream.

4. Pour the mixture back into the pan and place over low heat.

5. Stir continuously until the custard thickens slightly (around 65-70°C) and just coats the back of a spoon. Don’t over-heat, though, because at around 76°C you will scramble the eggs.

6. Immediately remove from the heat.

7. Allow to cool.

8. Stir in the salt.

9. Whip the cream until it has doubled in volume (you should have soft peaks – don’t over-whip).

10. Fold (gently stir) in the custard.

11. Freeze using a domestic ice cream machine.

You can also just cover and place in the freezer, stirring every few hours.