Up until a few days ago, we’d been enjoying some amazingly warm and sunny spring weather here in Ireland.
Warm breezes, new blooms in the garden and sunny skies greeted us day after day in a stretch of uninterrupted beautiful weather. Everyone in Ireland knows to take advantage of good weather while you can – my dairy farmer father-in-law got his fields fertilized and between he, my husband and even a little help from me, we got lots of necessary jobs done around the farmyard.
We’re still waiting for two babies to make their appearance, but mostly the calving season has come to an end. We can all calm down a bit until silage season (gulp) starts in June.
A few weekends ago Pat, Maeve and I strapped ourselves into the car and took off for Lough Derg; a large lake which borders counties Tipperary, Clare and Galway. It’s pretty big. Actually, it’s the second largest in the republic – and boy, is it beautiful.
Coming from Cape Breton, Lough Derg really reminded me of the Bras D’or Lakes – especially on this particular, sunny day, as it was dotted with sailboats and sea-doos. We drove to the picturesque village of Killaloe (pronounced kill-a-loo) in County Clare and took a walk with Maeve along the shoreline. We then drove to the village of Garrykennedy (yup, a village named after some dude, I’m guessing) for lunch at Larkin’s Pub.
Larkin’s is a great spot for lunch on a sunny day. They’ve won multiple awards for their pub-grub; the patio is ENCLOSED which means when your kid is finished eating (way before you are) she can run around on the grass and you don’t have to worry about her escaping; they have great, local craft beer on tap and, last but not least: they are also home to an artisanal ice cream company, meaning you can grab dessert to-go and take a walk around the beautiful village.
The ice cream company is fairly new, but are already doing really well. They’re called Boyle & Co. and they make their ice cream from Tipperary cows, just down the road, near the town of Roscrea. If you’ve tasted Tipperary butter (which is rich, creamy and so much better than any butter I’ve ever had) then you’ll have an idea of how amazing this ice cream tastes.
I ordered a few cones for us, as well as some ice cream in tubs to take home. I thought I’d make a semifreddo.
Lots of semifreddo recipes involve making the ice cream base from scratch, which is GREAT if you have time.
But I don’t. Have time, that is. I have no time.
And anyway, why make your own base when you have such an amazing product at your fingertips? This recipe is a bit Caker Cooking (love this guy’s blog; click on the link!) – meaning it’s mostly assembly, with very little skill required.
It would be a fun recipe to make with your kids but, at the same time, the results are fancy enough for a summer dinner party dessert. I made this semifreddo with coconut ice cream and mango sorbet, but you can use any flavour combination that tickles your fancy.
And yes, it really takes five minutes to make. Longer to freeze, but definitely five minute to make.
Five Minute Coconut-Mango Semifreddo
500g Boyle & Co. mango sorbet
500g Boyle & Co. coconut ice cream
125ml spiced rum OR mango/orange juice
12 store-bought (or home-made, if you’re feeling wild) ladyfingers
1 orange, peeled and sliced whole (garnish)
1 mango, peeled and cubed (garnish)
- Line a loaf pan with plastic wrap, leaving plenty of overhang (you’ll want to cover the semifreddo entirely in plastic when it’s assembled).
- Allow the ice cream and sorbet to soften at room temperature. When soft, spread the mango sorbet on the bottom of the lined loaf pan. Top it with six ladyfingers that have been lightly dipped in rum or juice.
- Then spread the softened coconut ice cream over the ladyfingers. Again, dip the remaining six ladyfingers in run or juice, then press them lightly into the coconut ice cream layer.
- Cover the semifreddo tightly with the overhanging plastic wrap and then put the whole thing into the freezer. Freeze for at least four hours or overnight.
- When ready, gently remove the semifreddo from the loaf pan and unwrap. Garnish the top with the sliced orange, cubed mango or any other fruit you like (a few mint leaves wouldn’t go amiss here, either).
- When ready to serve, slice with a sharp knife that has been dipped in very hot water, then quickly dried. The hot knife will slice through frozen things more cleanly.
- Serves 6-8, depending on how thick you slice.