Ice-cream and …booze!

The sun is still shining and that puts me in the mood for ice-cream. To be honest, I’m mostly always in the mood for ice-cream.

I spent a J1 summer in Chicago working in a Ben and Jerry’s ice-cream parlour and really landed in ice-cream heaven. Along with wearing tie-dye t-shirts as part of my job I had to familiarise myself with every flavour they made! Tough work, eh? Do you know what goes into Chunky Monkey? The down side is that ice-cream is actually pretty hard work;  lots of lifting heavy cold blocks, quite a bit of time spent in freezers and you can get weird rash along the inside of your arms from scooping ice-cream if you don’t keep your arms clean and dry (who would have thought!). I became a dab hand at ice-cream cakes and spent much of my time at block parties throughout the city working the ice-cream cart. As I was a student working in an ice-cream it was pretty inevitable I would start experimenting with ice-cream and alcohol, my inspiration was the traditional root beer float. I was never a fan of root beer, I much prefer real beer but I wanted to creat the fizzy foamy magic that happens when you combine fizzy drinks with ice-cream. I also have very happy childhood memories of slurping HB vanilla in a glass with red lemonade!

ben and jerry's ice-cream truck! ben and jerrys outside the Lincon Park shop

where I worked, the internet telle me its now closed
where I worked for a summer, the internet tells me it’s now closed

Even though I LOVE ice-cream I’d never actually made any myself untill last night. I am now the proud creator of a nice big pot of raspberry sorbet which I’m sure won’t last long but gave me incredible satisfaction blitzing up this morning. To be fair my sister did most of the hard work, I just took a hand blender to it after a night in the freezer. I’ve found the only really useful bit of the ice-cream maker I used was the cold bowl I will follow-up with a detailed description of how I made the sorbet but let’s focus on the recipes I’m making on Late Lunch

So this week on late lunch live I’m mixing ice-cream and booze!

Drink 1

This is a refreshing sorbet based drinks so it gluten, egg and dairy free!

rasperry sorbet (from the shop or make it yourself)

Limoncello ( Italian lemon liqueur: lots of places have it such as Bradley’s in Cork or you can make it yourself with lemons vodka nd a bit of sugar)

Prosecco (I used delicious So Prosecco, from Nextdoor Kildare, Fallon & Byrne or good off-licences) or sparkling water

Put a scoop of sorbet into a glass, drizzle over the limoncello, top up with prosecco or sparkling water!

yum

raspberry lambic float!

Drink 2

Raspberry lambic float

This is the simplest and most delicious this! I have a very soft sopt for lambic beer it it quite an amazing thing!

1 bottle raspberry lambic  ( I used Timmerman’s you can get it in spelicised beer shops €3.60 approx Kreik, sour cherry works well too)

put the ice-cream in a glass and top up with beer… easy as that!

Drink 3

A real experiment! I have been a fan of Toruble Brewing for some time and their dark arts porter is smooth and rich and delicious. So it’s a pleasure to mix it up with something also delicious, chocolate ice cream. I added some Muldoons’ irish whiskey liqueur. I discover the hazelnut butterscotch whiskey liqueur while at taste Dublin recently.

Trouble brewing *hearts* Muldoons
Trouble brewing *hearts* Muldoons

Trouble Brewing Dark Arts Porter€3.50 ish ( Nextdoor, Kildare, O’Briens, good beer shops!)

Muldoon’s Irish Whiskey Liqueur €22-ish ( Celtic Whiskey shop)

Chocolate ice-cream

Pop the ice cream in a glass, drizzle over the Muldoon’s, top up with dark arts… you have to try this!

Sherry for International Sherry Week 2014

Ah sherry…

The wine nerd in me LOVES sherry. I adore that one region Jerez in Spain offers so many contrasting styles, such dept of flavour and packs such a tasty mouthful into each bottle. I am in awe of the care and the history and the craft that sherry exemplifies. It’s also excellent value for money, you can pick up 30 year old sherry for much less than €30. Yet I worry about sherry when I have to introduce it to other people. Sherry conflicts me. Not that long ago it lived in a place in my palate reserved for things I just wasn’t too sure of, olives, asian fish paste, the brown cheese from Norway… you get the picture, acquired tastes as my mother would put it. Each unique and brilliant in their own right but equally things that will divide many people who taste them. For every fan there is another with a wrinkled nose wondering what all the fuss is.

Historically here in Ireland we have always held a sherry in high regard and Ireland was considered a very significant market for sherry. Every person I mention sherry to, has a sherry story it really it seems to infuse so many christmas and special occasions.

So this week on my Late Lunch Live drinks segment, I’m going to be brave and have a live sherry tasting. I’ll admit I’m a bit nervous. I wonder if parents feel like this when they bring their kids to a birthday party? You know you child is wonderful and curious and delightful but you hope the other kids realise how unique and special they really are. Like a little girl in pigtails, and the best present this week, I’m going on a charm offensive show the sherries best side.

We’re going to easy into things with a fino cocktail. Kevin O’Mahony from Barry and Fitzwilliam tipped me off on this brilliant concoction. he said that it’s drunk by the pitcher in Jerez during the Feria which is the big festival in Jerez each May.  It’s basically a mojito with dry fino sherry in the place of rum. I’ve used Tio Pepe  Fino Muy Sec, Palomino Fino (€15.99-ish, widely available). This fino drinks great super cold with salty delicious Iberico ham and there really is nothing like a fino to whet your appetite. A good glug transforms a risotto and gives soups a delish dept of flavour. I’m also partial to sloshing some into a big pan of mussels with crushed garlic, a spoon of butter and a handful of roughly chopped flate leaf parsley…with of course more fino on the side!

rebujito
rebujito

here’s my rebujito recipe

You will need:

  • Fino Sherry
  • Ice
  • Fresh mint
  • Limes
  • simple syrup
  • soda water

(instead of soda water and syrup at a push you can cheat and use sprite…sounds daft and totally wrong but in my side by side taste test it really worked)

 Method

  • In a pitcher muddle a lime cut in 1/4 with a good handful of fresh mint.
  • combine equal measures of Fino (about 1/3 bt.) and soda water a splash of simple syrup to taste
  • add lots of ice

 

Up next is the Del Duque Amontillado 30 years RRP €22 O’Brien’s

This is an intense deliciously dry sherry. On the nose I got lots of burnt salt toffee, vanilla and roasted nuts this followed through on the palate with strong savoury salty umami qualities. This a great food wine and with even just  a sliver of nutty parmesan cheese! This sherry has been aged for at least 30 years.  Check out my sherry go to guy The Vine Inspriation for a more indepth and fact filled post!

Del Duque Amontillado Sherry

Finally a personal favourite. A drink more associated with an older generation of lady I hold a torch for Harvey’s Bristol Cream.

I like it straight over ice with a slice of orange. If there’s any left over it’s the perfect excuse to make trifle! This sweeten style of sherry is sadly often overlooked but I’m quite  fan!

 

Harveys over ice with a slice of orange!
Ice and a slice?