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.