Parlour brews the perfect dessert this St. Patrick’s Day

by Catriona Conway-Mortimer

Friday, March 15th, 2019

Stout lovers in for a boozy treat at Aberdeen parlour

Food and Drink PR photo of Mackie's Guinness sorbet in a tub next to pints and cans of Guinness for St. Patrick's Day

GUINNESS sorbet is on the menu at a popular Scottish ice cream parlour this St. Patrick’s Day.

With four cans of Guinness going into each five litre Napoli, stout lovers are in for a boozy treat at Mackie’s of Scotland’s 19.2 parlour in Aberdeen this month.

Pauline Macleod, New Product Development Technologist, said: “We used a neutral base for the sorbet, so it really does taste like Guinness. Specifically the froth of the Guinness – only slightly sweeter.

“The sorbet is very smooth – just like Guinness. We achieved this by making it at a lower temperature and freezing it for longer.”

Mackie’s 19.2 is a licensed parlour and so this new sorbet is only available to those aged 18 and older.

The luxury ice cream brand experimented with a few different recipes when creating the Irish-influenced dessert, playing with the quantities of Guinness and trying flavouring ice cream as well as sorbet.

Pauline added: “We found that, the ice cream masked the flavour too much, whereas a plain sorbet base really helped the Guinness notes stand out and gave a great mouth feel.

“So often, flavoured treats don’t actually taste like the food that they’re based on – but we were keen for that not to be the case, so we used the real thing to achieve the true Guinness flavour. We’re delighted with the end result.”

The limited edition flavour is available on Sunday St. Patrick’s Day until stocks last and parlour customers will be able to experiment with Guinness flavour combinations and make sundaes with the new napoli.

Scoops of the Guinness sorbet surrounded by pints of Guinness brandished with a 19.2 Mackie's wafer

Yvette Harrison, Parlour Manager at 19.2, said: “We trialled the flavour for the first time last year and it was such a hit with parlour customers that we knew we had to bring it back.

“Anyone who’s sad about missing out on trying the hit flavour last year should get themselves down to 19.2 while stocks last!”

Mackie’s 19.2 is no stranger to experimenting with flavours, having brought out a Brussels Sprout ice cream last Christmas and a Haggis and Marmalade ice cream for Burns Night.

The 19.2 team is 12 strong, and all staff members are on the real National Living Wage.

As well as a wide range of ice cream, 19.2 serves coffee from local Aberdeen-based Caber Coffee and features two centrepiece chocolate taps – one white and one milk – delivering Mackie’s own highest quality melted chocolate on demand for serving over its desserts.

Named 19.2, the parlour is located exactly 19.2 miles from the Mackie’s Westertown family farm, where it produces its renowned ice cream and chocolate ranges.

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Catriona Conway-Mortimer, account executive with Holyrood PR in Edinburgh, Scotland

Catriona Conway-Mortimer

Catriona Conway-Mortimer is part of the award-winning PR team at Scottish public relations agency, Holyrood PR in Edinburgh

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