Murphy's Ice Cream
Kieran and Sean Murphy are the Emperors of Ice Cream, and they are brothers who have achieved the impossible: they have gotten Irish people to eat ice cream, good, proper ice cream, all year round.
How did they do it? The answer is simple: they are master artisans, they are restlessly creative, and they are perfectionists. Ally these qualities to a Midas touch, and you begin to understand how they have been able to develop out from their stronghold of Dingle, to both Killarney and, latterly, Dublin. Their success is built on the foundation of Kerry milk from Kerry cows, but it doesn't stop there. “We are working on collecting Irish rain water for our sorbets”, they will explain, as if it was the most natural thing in the world to use west coast rain water to fashion a sorbet. Which, come to think of it, is is.
And that's the thing about Kieran and Sean: they are elemental people, they understand and utilise the elements – rain; milk – and to these they bring imagination and intelligence, and the things that fire their imagination, such as the brilliant local Dingle gin for an ice, or something medieval like their Irish toasted oats ice cream. Their terrific team back up the brothers' flights of fancy with service that is gracious and humorous, and welcoming, the courtiers in the happy employ of the Emperors of Ice Cream, in their Kingdom of Kerry.
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