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Chocolate and Baileys Ice Cream

Today on our recipe section, we’re excited to share a new creation by Iván Vázquez, our collaborator specializing in ice cream: a chocolate and Baileys ice cream that combines technique, elegance, and deep flavor from the very first spoonful.

For this recipe, Iván chose the Macaé couverture by Valrhona, a bold chocolate known for its intense roasted cocoa notes, slightly bitter undertones, and long-lasting finish. This choice is no coincidence—Macaé adds a sophisticated taste profile that pairs beautifully with Baileys Irish Cream, bringing warmth and complexity to the mix.

From a technical standpoint, the ice cream is stabilized with Profiber Stab 5, ensuring a smooth, creamy texture even with alcoholic ingredients. Additionally, the use of inulin plays a key role in providing a fatty mouthfeel without adding extra fat—ideal for alcohol-based ice creams, as it enhances structure without interfering with flavour.

The result is a rich, well-balanced, and perfectly structured ice cream, designed to impress even the most demanding palates. A perfect proposal for those looking to reinterpret the classics with a refined and contemporary twist.

Chocolate and Baileys Ice Cream

Ingredients

Chocolate and Baileys Ice cream
- 635g -
  Whole milk 3.6%
- 45g -
  Milk powder
- 60g -
  Sucrose
- 20g - Dextrose
- 20g - Hot inulin
- 5g - Profiber Stab 5
- 145g -
  Macaé 62% Coverage
- 70g -
  Baileys

Prepared by

Chocolate and Baileys Ice cream
1. Heat the milk to 40 °C.
2. Mix all the dry ingredients (milk powder, sugars and inulin) except the Profiber and add them as a rain.
3. Bring the mixture to 85 °C while stirring.
4. Remove from the heat and pour over the chocolate along with the Profiber.
5. Emulsify intensely.
6. Cool rapidly to 4 °C.
7. Allow to mature for a minimum of 4 hours.
8. Add the cold Baileys, emulsify again and butter.