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:
