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Kieran Murphy

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“We have many new flavours, including Dingle Gin and Irish Toasted Oats, and we are working on collecting Irish rain water for the sorbets, so come in for a taste, if you’re in this neck of the woods”.
That's Kieran Murphy, who created Murphy's Ice Cream of Dingle with his brother, Sean.
It's easy to spot Mr Murphy if you are down in and around Dingle. He's the guy collecting rain water. Or panning for sea water, all the better to dehydrate it in order to make their sea salt ice cream.
He's the René Redzepi of the freezer parlour: he looks at a landscape, or a sea scape, and it says to him: ice cream. Open a distillery to make Dingle Gin, and the spirit says to him: gin ice cream. His bowl of morning porridge looks back at him and it says: toasted oats ice cream. He puts butter on his toast and it says to him: buttermilk ice cream. He eats in a restaurant and has smoked salmon on brown bread and it says to him: smoked salmon ice cream.
And so he goes and makes smoked salmon ice cream. And it's vile. Okay. But then he thinks: brown bread ice cream. And that one is in development.
That's the thing about the Murphy brothers, about Kieran Murphy. Their entire commercial life is a Work-in-Progress. They understand that success is the journey, not the destination. Success is realising that the smoked salmon ice cream stinks, but the brown bread ice cream might – might – be your masterpiece. As the great soprano Joyce Di Donato told the graduating class at Julliard in 2014: “You will never make it”. Why not? ”Because ‘It’ doesn't exist for an Artist”
Kieran Murphy knows this, and it's why Murphy's is such a singular icon for Irish artisan food. The work of the Murphy's team is a demonstration of creativity in action. Everyone wants to be the Emperor of Ice Cream. Mr Murphy is the Artist of Ice Cream.

Strand Street, Dingle, County Kerry
+ 353 66 9152644

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