Ballymaloe Coffee Ice-cream with Irish Coffee Sauce

Preparation info

  • Difficulty


  • Serves


Appears in

Simply Delicious: Book 1

Simply Delicious

By Darina Allen

Published 1989

  • About


  • 2 tablesp./8 teasp. sugar
  • 120 ml/4 fl ozs/½ cup water
  • 2 egg yolks
  • ½ teasp. vanilla essence
  • 620 ml/1 pint/ cups whipped cream
  • 3 teasp. instant coffee
  • ½ teasp. boiling water

Irish Coffee Sauce

  • 225 g/8 ozs/1 cup sugar
  • 80 ml/3 fl ozs/ cup water
  • 240 ml/8 fl ozs/1 cup coffee
  • 1 tablesp. Irish whiskey


Put the egg yolks into a bowl and whisk until light and fluffy. Put the sugar and water into a small heavy-bottomed saucepan on a low heat. Stir until all the sugar is dissolved and then remove the spoon and do not stir again until the syrup reaches the thread stage, 106°-113°C/223°-226°F. Continue to whisk until it fluffs up to a light mousse which will hold a figure of 8. Mix the instant coffee powder with just ½ teaspoon of boiling water. Add some mousse to the paste and then fold the two mixtures together. Carefully fold in the softly-whipped cream. Pour into a stainless steel or plastic bowl, cover and freeze.

Irish Coffee Sauce

Put the sugar and water in a heavy-bottomed saucepan; stir until the sugar dissolves and the water comes to the boil. Remove the spoon and do not stir again until the syrup turns a pale golden caramel. Then add the coffee and put back on the heat to dissolve. Allow to cool and add the whiskey.

To Serve

Scoop the ice-cream into a serving bowl or ice bowl. Serve the sauce separately.