Irish Coffee Sundaes with Caramel Whiskey Sauce
Recipe GLPR67bff23ac281b6
A sophisticated Irish-inspired dessert featuring creamy coffee ice cream topped with a buttery caramel whiskey sauce and crunchy coffee-walnut brittle. The toasted walnut pieces add texture while the whiskey-spiked caramel brings warmth and depth. Perfect for special occasions or whenever you crave an indulgent treat.
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Ingredients
1 large egg white
1/4 cup packed light brown sugar
1/2 teaspoon instant coffee granules, crushed
1/4 teaspoon salt
1 cup walnut pieces, coarsely chopped
1 cup granulated sugar
1/4 cup water
6 tablespoons Irish whiskey
1/4 cup heavy cream
2 pints good-quality coffee ice cream
Directions
Preheat your oven to 325°F and position a rack in the middle. Line a rimmed sheet pan with parchment paper or a nonstick baking mat.
In a medium bowl, whisk together the egg white, brown sugar, crushed instant coffee, and 1/4 teaspoon salt until well combined and slightly foamy.
Fold the walnut pieces into the egg white mixture until all pieces are evenly coated.
Spread the walnut mixture on the prepared sheet pan into an even rectangle, approximately 10 by 8 inches.
Bake for 20 to 25 minutes until the mixture is crisp and dry to the touch. Remove from the oven and let the pan cool on a wire rack until completely cool.
Once cooled, use a metal spatula to loosen the crisp from the pan, then break it into small bite-sized pieces. Set aside.
In a 2-quart heavy-bottomed saucepan, combine the granulated sugar and water over medium-high heat. Stir until the sugar dissolves completely.
Stop stirring and allow the mixture to boil undisturbed. As sugar crystals form on the sides of the pan, brush them down with a pastry brush dipped in cold water. Continue cooking for about 5 minutes until the syrup just begins to turn golden.
Continue boiling, gently swirling the pan occasionally, until the caramel reaches a deep golden amber color, approximately 1 to 2 minutes more.
Remove the pan from heat. Carefully pour in the Irish whiskey, heavy cream, and remaining 1/4 teaspoon salt. The mixture will bubble and steam vigorously, and the caramel will immediately harden slightly—this is normal. Do not stir yet.
Return the pan to medium heat and stir constantly until the hardened caramel dissolves completely and the sauce becomes smooth and glossy, about 2 to 3 minutes.
Remove from heat and let the caramel whiskey sauce cool to room temperature or warm temperature.
To serve, scoop coffee ice cream into bowls or glasses. Drizzle generously with the caramel whiskey sauce and sprinkle with pieces of the walnut crisp.
