Ballymaloe Coffee Ice Cream With Irish Coffee Sauce

(Peter Cassidy)

Ballymaloe Coffee Ice Cream With Irish Coffee Sauce

This ice cream is so good! You may be surprised that I am using instant coffee, but believe me, it works brilliantly here—liquid espresso will result in splinters of ice. It will keep for months in the freezer but is much more fresh-tasting when eaten within a couple of days of being made.

Serves 6 to 8

For the coffee ice cream:

• 2 organic, free-range egg yolks
• 1/4 cup granulated sugar
• 1/3 cup plus 2 tablespoons cold water
• 1/2 teaspoon vanilla extract
• 3 teaspoons instant coffee granules
• 1/2 teaspoon boiling water
• 2 1/2 cups whipped cream

For the Irish coffee sauce:

• 3/4 cup plus 2 tablespoons granulated sugar
• 1/3 cup water
• 1 cup strong coffee or espresso
• 1 tablespoon Irish whiskey

Make the ice cream: In a mixing bowl, whisk the egg yolks until light and fluffy.

In a small heavy-bottom saucepan, combine the sugar and cold water and stir over low heat until the sugar is completely dissolved. Remove the spoon and boil the syrup until it reaches the “thread” stage, about 223 to 235 degrees F—it will look thick and syrupy, and when a metal spoon is dipped in, the last drops of syrup will form thin threads. Pour the boiling syrup in a steady stream onto the egg yolks, whisking continuously with a wire whisk. Continue to whisk the mixture until it fluffs up into a thick, creamy white mousse that will hold a figure eight. Stir in the vanilla extract.

In a small bowl, mix the instant coffee with the boiling water. Add some of the mousse to the coffee paste, then fold the coffee mixture into the remaining mousse. Carefully fold in the softly whipped cream. Pour into a stainless steel or plastic bowl, cover, and freeze.

Make the Irish coffee sauce: In a heavy-bottom saucepan, combine the sugar and water and stir over medium heat until the sugar dissolves and the water comes to a boil. Remove the spoon and do not stir again until the syrup turns a pale golden color. Then add the coffee and return to the heat to dissolve. Let cool and add the whiskey. This sauce keeps brilliantly for 2 to 3 months and doesn’t need to be refrigerated.

To serve, scoop the ice cream into individual bowls and pour the sauce over the top.

Reprinted with permission from “Simply Delicious: The Classic Collection” by Darina Allen. Published by Kyle Books.