Ice Cream in Northern Ireland

I was away in Northern Ireland this weekend for a wedding so I haven't had time to bake anything, however whilst I was there I sampled some of the best ice creams. So if your ever in Northern Ireland why not keep these places in mind. :-)



Delicious Ice cream Oyster from Cafollas in Lurgan



This beast came from Sam's paper shop in Bushmills, and it almost had me beat!
 

Morellis in Portstewart has the best sundaes this one is a yellowman.

An after eight form Morellis

A banoffee pie from Morellis

And a nuts galore also from Morellis I should point out I didn't eat all these sundaes myself :-)

 

Crumble Cream Biscuits

 

Ingredients

350g Unsalted butter , softened

80g Icing sugar

300g Plain flour

50g Cornflour

50g Cocoa

 

For the Filling

175g Mascrapone

4tbsp Caster sugar

25g Plain chocolate (Plus 75g to decorate optional)

2tsp Vanilla Extract

25g Cocoa Powder

 

Pre heat the oven to 180oC. Beat the butter and sugar together until light and creamy then sift in the plain flour and corn flour mix it all together thoroughly then add the cocoa powder again mixing. Place grease proof paper on a baking tray. Roll into small balls and flatten down slightly on the tray. Try and make an equal amount. Bake for 15-20 mins. They may seem soft when they come out of the oven but they firm up once cool. (they are meant to crumble)

 

When the biscuits are cool beat the mascrapone together with sugar, melted chocolate, vanilla extract and cocoa powder. Spread a little onto the biscuits and sandwich them together. Drizzle chocolate over the top and there you have some crumble cream bicys!

 

 

 

Three Layer Coffee Cake

 

Ingredients

 

8oZ Caster Sugar

8oZ Margarine or Butter

4 Eggs

8oZ Self Raising Flour

3 tbsp Strong Coffee ( I prefer to use decaf)

 

Icing

250g Butter

450g Icing Sugar

5-8tbsp Strong Coffee (dependent how strong you like it)

Chocolates, sprinkle, chopped nuts. (whatever you like to decorate)

 

Pre heat the oven to 180oC, Grease 3 small cake tins and set aside. Cream the margarine and sugar together then whisk in one egg at a time, sift in the flour then stir in the coffee. Mix together thoroughly then spoon evenly into cake tins. Bake for 20-30 minutes until golden brown and springy to touch. Once cooked set aside on a wire rack to cool.

 

Once cooled mix the butter and coffee together and then sift in the icing sugar. Layer your cake with some icing in between layers and ice the rest of the cake. I chose to use chocolate balls around the side of the cake and as it was a birthday cake some happy birthday chocolates, you can choose whatever you like :-) walnuts go particularly nicely with coffee cake. Enjoy.