•Make a beeline for Ireland’s cult artisanal ice cream maker
•The milk for the ice cream comes from a rare breed of cows from the Southwest of Ireland
•Taste unexpected flavors such as rain, sea salt, brown bread, and gin

Hailing from the town of Dingle on Ireland’s rugged, windswept west coast, Murphy’s Ice Cream is the Emerald Isle’s go-to frozen confection. Deep background: the creamy milk used here is from the rare, native-breed Kerries, cows that feed on the grass of those postcard-perfect County Kerry hills. There’s no flavor the mad geniuses here won’t try—they created a “rain” flavor for MasterChef Ireland: a combination of peat-smoked sugar, clover, nettle, tea, and Guinness. At their sky-blue-fronted shop among the cool boutiques of Dublin’s creative quarter, choose from Irish-themed flavors such as the hugely popular sea salt, chocolate sorbet with distilled Atlantic rainwater, and brown bread. Towering waffle cones in hand, stroll over to the cobblestoned Trinity College campus and, as well as ticking off the big-hitting attractions (the intricately decorated ninth-century Book of Kells; the beautiful wood-paneled library long room), see if you can spot the entrance to St. Patrick’s holy well. Many walking by don’t realize they are right above an ancient pilgrimage site believed to be where Ireland’s patron saint baptized Christian converts in the fifth century. Tip: At the junction of Nassau and Dawson Streets, at the side of the college, look down through the metal railings to see a gated doorway below street level. The protected well is just behind it.

If you walk down Wicklow Street, you can’t miss Murphy’s Ice Cream. The bright blue shop front has a huge, old fashioned black lamp hanging outside.

​MURPHY’S ICE CREAM: 27 Wicklow St.; +353-(0)86-031-0726;