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
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.
Scoop the ice-cream into a serving bowl or ice bowl. Serve the sauce separately.
© 1989 Darina Allen. All rights reserved.