Ireland is gaining a reputation as producer of top quality artisan ice creams and the Brennan family’s Gathabawn Farmhouse Ice Cream is one of the most outstanding.
Although it is not widely retailed, you’ll notice this quality product proudly credited on some pretty prestigious menus - including Jamie’s Italian, Trocadero, The Winding Stair, Rock Lobster and The Westbury Hotel.
And, aside from the huge range that they’ve built up since they started making ice cream in 2006 - over 30 different ice creams and 20 sorbets at various times of year - a key point of difference for dairy farmers Liam and Anthony Brennan is the sheer speed with which they convert the morning’s milking from their dairy herd into luscious dairy ice cream ready for delivery.
As viewers of RTE’s Ear to the Ground may have seen a while back, the process can be completed in just half an hour after the milk is pasteurised - giving a whole different slant to the term ‘freshly made’.
When you see this product on a menu, grab the chance to try it. You’ll be glad you did.