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Ballymaloe Coffee Ice Cream with Irish Coffee Sauce
- serves
6–8
- Difficulty
Medium
By Darina Allen
Published 2001
Ingredients
2 55 g 120 ml
Method
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
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