Ballymaloe Coffee Ice Cream with Irish Coffee Sauce

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 2 egg yolks, preferably free-range
  • 55 g sugar
  • 120 ml water
  • ½ teaspoon vanilla essence
  • 3 teaspoons instant coffee grains
  • ½ teaspoon boiling water
  • 300 ml cream, whipped


Put the egg yolks into a bowl and whisk until light and fluffy (keep the whites for meringues). 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 boil until the syrup reaches the ‘thread’ stage, 106°–113°C/223–236 F. It will look thick and syrupy; when a metal spoon is dipped in the last drops of syrup will form thin threads. Pour every drop of this boiling syrup in a steady stream on to the egg yolks, whisking all the time. Add vanilla essence and 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 coffee paste and then fold the two mixtures together. Softly whip the cream – it should just hold the point of the whisk. Carefully fold the softly whipped cream into the mousse. Pour into a stainless steel or plastic bowl, cover and freeze.