Ballymaloe Coffee Ice Cream with Irish Coffee Sauce

• 2 egg yolks, preferably free-range
• 55 g sugar
• 120 ml

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