Torc Waterfall, Killarney 1 Apr 2016 6:27 AM (9 years ago)
Yesterday, I had to visit our Killarney shop, and given that the sun was shining, I brought along the family. We decided to take a side trip to Torc Waterfall, and I discovered something that I didn’t know – there are three loop walks to make the experience much more special. One is 35 minutes, one an hour, and the last two and a half hours (it’s rated as challenging). Given that we have little legs in the family, we opted for the middle option, and it was delightful.
I highly suggest that anyone coming to Kerry spends a little time in Killarney National Park. It’s a treasure, and there are so many breathtaking parts to it. If you have the time to walk the Kerry Way, you will be well rewarded! If not, an hour out of your day would be well spent on a loop walk that shows off the mountains and the lakes.
And there is always our Killarney shop near by if you need a bit of refreshment! 
Sticky Toffee Pudding 30 Mar 2016 12:10 PM (9 years ago)
One of our most popular So Specials is Sticky Toffee Pudding.
We make it in our shops in Dingle, Killarney and Dublin with Murphy’s Brown Bread ice cream, butterscotch sauce, salted caramel cream, and our own sticky toffee pudding.
The pudding is quite delicious – not too heavy and not too light – and pleasingly moist.
This is a recipe we have had in production for a long time – back in the days when we made cakes, we made some of this as well. No doubt it was adapted from another recipe, but I don’t remember the source, so apologies for that.
If you wish to try it, here’s the recipe:
Murphy’s Sticky Toffee Pudding
Ingredients
- 225g dates (pitted)
- 170g caster sugar
- 85g butter
- 2 eggs
- 170g flour (non-rising)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 40g plain yoghurt
What to do
- Preheat oven to 170C
- Soak dates in boiling water for 1 minute. Puree until smooth.
- Beat sugar and butter together until light in colour.
- Mix in eggs.
- Mix in pureed dates.
- Mix together dry ingredients and then add to mix.
- Mix in yoghurt.
- Bake for 30 minutes
- Allow cool on a baking rack.
- Cut into small squares (same size as brownie pieces.
- Enjoy!
Good luck, and let me know if you have any feedback on the recipe if you make it.
Easter Buzz 28 Mar 2016 2:20 AM (9 years ago)
It’s exciting, after a long winter planning, training and scheming about how to make the ice cream and shops better, to have the shops busy again.
We have some new flavours and some new ways of doing things, and now’s a chance to see whether people like them.
It’s all part of the ebb and flow of the year when you’re in such a seasonal business, and it still gives me a buzz!
Bring on the season! 
What menus of the future might look like 26 Feb 2016 6:28 AM (9 years ago)
I’ve been struggling with all the legislation for allergies and safety. Figuring out how to comply and keep people safe without overloading on text (which simply makes people shut off) is quite a challenge.
Anyway, just for a bit of fun, I imagined what a menu of the future might look like.
I hope you enjoy it.
Chocolate Sorbet. ‘Nuff Said. 16 Mar 2015 6:14 AM (10 years ago)
Made with distilled Irish rain and a ridiculous amount of Valrhona chocolate. Enjoy!
Dingle Gin Ice Cream 1 Aug 2014 10:34 AM (10 years ago)
Here’s a little video about a very special flavour!
Irish Coffee Ice Cream 16 May 2014 7:42 AM (10 years ago)
A video on our new Irish Coffee Ice Cream:
