T he origin of ice cream is oblique. Some say the frozen dessert was conceived in Persia in 550 BC, while there are records of ancient Romans eating honey-flavoured snow, and another commonly touted theory is that Marco Polo brought the treat to Europe after his 13th-century travels.
One thing is certain – whoever came up with the notion of a frozen dessert was on to something, with almost all parts of the world enjoying a version of it today.
And what is the best way to improve this universally loved confection? By using Irish dairy and high-quality ingredients.
Here’s a selection of domestic ice cream makers who are using Irish milk .
Murphy’s Ice Cream in Dingle, Co Kerry was established by brothers Seán and Kieran Murphy in 2000, and has since become one of Ireland’s best known ice cream brands.
Using free range eggs and milk from the rare Kerry breed of cow, Murphy’s is known for flavours such as Irish Brown Bread, Dingle Sea Salt and Chocolate Whiskey using Teeling Whiskey and Valrhona chocolate.
Murphy’s shops can be found in Dublin, Galway, Cork, Killarney and in its Dingle home, and its ice cream is sold by various stockists around the country.
Set up by friends and farmers Janet Miley and Eoin Kennedy, Emerald ice cream was inspired by the strong international reputation of Irish dairy, and specifically Irish butter.
“Fresh milk was a non-negotiable for us when setting up,” says Emerald ice cream cofounder Miley, who cites the milk from its own grass-fed cows as Emerald’s strength.
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Emerald was first rolled out in US stores, before enjoying a homecoming. It’s now available around the country, including in Tesco and Dunnes.
The emblematic flavour from the range is Brown Butter, which Kennedy says is “a twist” on traditional Irish dairy.
A fifth-generation Irish ice cream producer, Co Derry-based Morelli was founded in 1911. It has always been “an Italian recipe with Irish dairy”, says sales and marketing director Daniela Morelli-Kerr. “We pride ourselves on having the best of both worlds.”
The Italian-Irish brand offers flavours ranging from traditional chocolate to the neon Unicorn, with ribbons of bright pink and blue candyfloss.
With so much choice, what’s Morelli-Kerr’s advice on the best flavour to try out for novices?
“Our Double Cream Vanilla. It’s the champion of champions. We have won the most awards with it.”
Morelli is available in both the company’s family-owned parlours in Co Derry and Co Antrim and in branded stores across the North. It’s also stocked in supermarkets around the country.
“I suppose for me the dream started when I was around 16,″ says Aidan Ryan of Ryan’s, which operates from his family farm in Ballinascarthy, west Cork.
After he left school as a teenager due to mental health issues, the farm became a refuge for Aidan, who went on to set up the ice cream business with his sister Megan.
“Funnily enough, the other day while dropping ice cream off at the local shop, I just thought to myself, ‘At one stage I could hardly walk into this shop – now we’re suppling it’,” he says.
His favourite Ryan’s ice cream flavour is the salted caramel brownie, which uses local salt and brownies from fellow west Cork food start-up The Flour Patch.
Ryan’s Farm ice cream is available from the Village Store in Ballinascarthy and Clonakilty Park cinema. You can also order ice cream directly via…