Michelin-trained chef creates ‘wild' new ice cream flavour – & insists odd combo ‘works' – would YOU try it?
A RISING kitchen star has created a potato ice cream — topped with bits of bacon.
Michelin-trained Poppy O'Toole, 31, is touting the sweet-meets-savoury version and insists: 'It works!'
2
Poppy O'Toole created a potato ice cream — topped with bits of bacon
Credit: Ocadao
2
Michelin-trained Poppy is touting is touting the sweet-meets-savoury version and insists: 'It works!'
Credit: Ocadao
The self-titled 'Potato Queen' of the internet mixes Maris Piper spuds with condensed milk, double cream, vanilla and salt to make the no-churn treat.
She suggests adding pieces of maple bacon or crispy potato sticks to complete the offering.
Poppy, who has 5.5 million internet followers, said: 'People might know me for my roasties, but now it's time for potato-based desserts to enter the chat.
'Sounds a bit wild, I know — but trust me, it works. I love showing how everyday ingredients can surprise you.'
Read More on Fabulous
Poppy, of Bromsgrove, Worcs, added: 'Maris Pipers give it that velvety, creamy texture while keeping the sweetness in check, and topped with a bit of maple bacon or potato sticks . . . you're in summery dessert heaven.'
Savoury ice creams are gaining popularity, with chefs experimenting with ingredients such as olive oil, miso and beetroot in sweet and salty pairings.
Poppy has linked up with Ocado to market hers.
A spokesman said the recipe showed unusual flavour combinations can create 'bold, surprising takes on everyday classics'.
Most read in Fabulous
It added: 'It's fun, unexpected, easy to make and delicious.'
3 ingredients are all you need to whip up an Italian showstopper
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
The Irish Sun
30 minutes ago
- The Irish Sun
‘Everywhere I turn, he is there' – Bonnie Ryan reveals heartfelt way she honoured late dad Gerry on wedding day
BONNIE Ryan has revealed the touching way she honoured her late dad on her wedding day. The Irish influencer and her husband John Greenhalgh tied the knot at a quaint old St Augustine's church in the village of La Machi, 2 Bonnie and her husband John tied the knot back in 2022 2 The Dublin beauty has revealed the touching way she honoured her dad at her wedding Credit: Alamy However, Bonnie's late dad, broadcaster The beloved radio jock passed away on April 30, 2010, at the age of 53 . . Before her wedding, the READ MORE ON BONNIE RYAN She told "I don't want to put pressure on myself and I don't want to make a big deal out of it. I will definitely be doing something nice to toast to him on the day though." The radio star recently reflected on her wedding and revealed the special way she paid tribute to her dad. She told the most read in the irish sun "So that was a bit dangerous. We had the best night ever. And then we looked at the time and it was five o'clock in the morning." Bonnie recently opened up on her Lottie Ryan tears at father's 'legacy' on Late Late Show The influencer and her husband John moved to The 32-year-old didn't get to celebrate her wedding anniversary on the day as she had flown to Dublin to attend the Platinum VIP Awards with her mum Morah and her sisters Lottie and Babette. Speaking on the red carpet at the event, Bonnie told "So he flies into Dublin tomorrow. We're going to get to spend time then. Three years. Where's the time gone? It's actually, it's terrifying." 'BRILLIANT' However, Bonnie planned to mark the happy occasion with a family holiday. Bonnie's 2FM host sister Lottie, who "We're going on a big f***ing piss up in Italy and we're going to record an episode of the podcast there." Bonnie added: "We're going to record the podcast. We're going to drink loads of spritzes. Lottie joked: "We'll be locked with like Italian grannies speaking in broken English. It'll be brilliant." Bonnie replied: "I'm going to throw my hat in the ring and see if I can speak any Italian. So it's going to be great."
Irish Daily Mirror
37 minutes ago
- Irish Daily Mirror
Just the tonic: Five tasty cocktail recipes to celebrate World Gin Day
It's World Gin Day and top mixologist Oisin Davis is sharing his gin cocktails to mark the occasion. Gin Day is the second Saturday in June, and is held to appreciate its history and culture. Cocktail expert and drinks aficionado Oisin explains: 'There are spicy gins that are great for martinis, herbal gins that are best served with tonic, and fruitier gins that work really well in long refreshing summer coolers. 'Pick up an Irish gin if you can - we have such an incredible range and variety of gin distilleries here.' Gin has become a big trend in recent years. Celebrity gin makers include Snoop Dogg, Margot Robbie and Brad Pitt. Premium Irish gin has continued to grow, going from a handful of distilleries to more than 50 nationwide. One of the standouts is the excellent Drumshanbo Gunpowder Irish gin, made in its Leitrim distillery, The Shed. Gin originated in the 11th century, when Italian monks used juniper berries to flavour distilled spirits. However, Holland is credited as its birthplace, with William of Orange introducing it to his subjects in the 17th century. London later became a gin-making epicentre. This weekend, food and drink festival Taste will also raise a glass to World Gin Day, with distillery forager Geraldine Kavanagh hosting Glendalough Distillery's masterclass experience. Here, Oisin shares his best recipes... INGREDIENTS: 35ml Irish gin; 100ml premium tonic water; 1 teaspoon of white sugar; 1 teaspoon of fresh lemon juice; 1 glass of ice (use the glass you're gonna serve the drink in) METHOD: Pour the gin, lemon juice, sugar and tonic water into a NutriBullet or kitchen blender, put the lid on and blitz it for about 5 seconds. Then take the lid off, lash in the ice and get the lid back on again. Blitz one more time but literally only for 2-3 seconds. You want the consistency of a slushie. If you blitz it for too long it will liquify the ice. Pour into your glass and serve with a straw. INGREDIENTS: 50ml of Irish gin (try Gunpowder, Dingle or Method & Madness); 1 tablespoon of lemon juice; 1/2 tablespoon of sugar; 1 tablespoon of hot water; 2 tablespoons of cream; 1 tablespoon of egg white; 100 ml of Club Orange METHOD: Pour the gin, sugar, water and lemon into the blender. Put the lid on and blitz. Take the lid off and pour in the cream, egg white and 3-4 ice cubes. Put the lid on again and blitz for 20 seconds. Pour into a long Collins or Slim Jim glass and slowly top it up with the Club Orange. Garnish with an orange wedge on the glass and serve with a straw. INGREDIENTS: 1 x 700ml bottle of Bertha's Revenge Irish Gin; 175ml of fresh lime juice; 4 tablespoons of white sugar; 1.5 litres of sparkling water. METHOD: The amount of juice a lime can produce can vary. To get the required amount of lime juice may require up to 10 limes but it should be about 6. Juice them into a large jug, then add the sugar, gin and 100ml of water. Using a soup blender, blitz all the ingredients together for about 30 seconds. Strain the mixture into a swing-top bottle, label it. For each serve, give the bottle a quick shake and fill a slim jim/long glass with ice and pour in 70ml of the gin mix and top it with sparkling water. Garnish with a lime wheel. YIELD: 14 x 70ml serves. It will keep for about 2 weeks in your fridge. After you've opened it, use it within a couple of days but keep it in your fridge as the lime will start to fade. INGREDIENTS: 500ml Ornabrak Single Malt Gin; 160ml lemon juice; 120ml Irish honey syrup METHOD: Pour in 100ml of honey into a jug and top it up with 2 tablespoons of boiling water. Stir for about 10 seconds before adding the gin and lemon juice. Add in 220ml water and blitz it all up with a soup blender. You then decant it into a swing-top bottle. Label it and get it cool in the fridge. When you fancy one, shake up the bottle and pour out 100ml into a martini glass and garnish with lemon peel. If you want it even colder, you can always serve it on the rocks, or if you have a thirst, pour 100ml into a long glass and top it up with 100ml of water. YIELD: 10 serves of 100ml each. It will stay good for a month in your fridge and once it's opened, finish it within a week but store it in your fridge. Roisin Murphy is headlining at the Beyond The Pale festival tonight in Wicklow, so mix this cocktail I made in her honour. INGREDIENTS: 25ml Blackwater Wexford Strawberry Gin; 1.5 teaspoons of sugar syrup; 2 teaspoons of fresh lime juice and 100ml of dry prosecco. A fresh Wexford strawberry to garnish. METHOD: Chill a champagne glass or coupe glass with ice. Place the gin, juice and syrup into a 500ml Kilner jar. Throw in some ice and seal it shut. Shake it hard for about seconds. Remove the ice from the glass. Open up the Kilner jar slightly and strain the cocktail into the glass. Top it up with the prosecco. Put a little sliver in the bottom of your Wexford strawberry and place it on the side of your glass. All recipes are from Irish Kitchen Cocktails, published by Nine Bean Rows. Photography by Joanne Murphy and styling by Orla Neligan.
RTÉ News
4 hours ago
- RTÉ News
Robbie Williams appointed Fifa Music Ambassador
Robbie Williams has been announced as the Fifa Music Ambassador and has co-written the first official anthem of the global football governing body. The singer, best known for songs such as Rock DJ, Angels and Candy, has been appointed to the role to "deepen fan connection" and "elevate" the emotion of the game by bringing music and football together on the world stage. He has co-written a new song, Desire, which will be played before Fifa tournaments and matches worldwide to accompany players as they walk on to the pitch. The song will debut at the Club World Cup's opening match being held in Miami on Saturday, before being used in all upcoming tournaments including the 2026 World Cup. Williams said: "Music and football bring people together like nothing else - each with their own universal language of connection, emotion, spirit and community. "When those worlds come together, there's nothing like it - and I'm beyond honoured to be the Fifa Music Ambassador. "Football and music have both been part of my life for as long as I can remember, so this means a lot to me on a personal level. The new anthem was co-written with Karl Brazil, Owen Parker and Erik Jan Grob, and features Italian singer Laura Pausini. The track will be accompanied by a new video which will be shown for the first time at Miami's Hard Rock Stadium. Williams added: "I've grown up watching the walk-outs, the anthems, the drama - so writing and recording the official Fifa anthem is a real privilege. "I wanted to create something that captures all of it - the passion, the nerves, the pride and the majesty of that feeling just before kick-off. "Football and music have always meant the world to me, and bringing them together on this kind of stage gives me goosebumps. "I know I'll get to perform this song at some of my favourite tournaments in the coming years, which fills me with excitement. It's a real honour that Laura Pausini accepted my invitation to feature on the song – she's an incredible artist with the perfect voice." Pausini, 51, rose to fame after winning the 1993 newcomer artists' section of the Sanremo Music Festival, precursor of the Eurovision and one of the biggest and longest running song contests, with her song, La Solitudine. The singer, who has released Italian and Spanish albums, won a Grammy in 2006 for Best Latin Pop Album and was also nominated for an Oscar in 2020 for best original song with Io si/Seen. She added: "The song is amazing, really touching. It's a dream to be with him for the Fifa Club World Cup. Since I was a little girl growing up in Italy I remember the thrill and passion for football in my home country. "To be able to perform live with Robbie Williams in front of passionate football fans and to be heard by music fans around the world will be truly amazing." It comes as Williams completes the UK leg of his tour which will then continue with concerts in Ireland, Spain and Italy. His new album Britpop is due to be released this autumn.
