Hot Baileys Ice Cream
This hot Baileys ice cream is made using methyl cellulose, a hydrocolloid that has the ability to gel when heated and melts when it starts cooling. This molecular gastronomy ingredient allows us to create the illusion of serving hot ice cream that melts on the plate like regular ice cream but with the opposite temperature change.
To surprise your diners, you should serve it in scoops to resemble real ice cream. I served it over oat crunch to add some texture and flavors that pair well with the hot Baileys ice cream.
This recipe is fun to play with but the consistency and texture of the hot Baileys ice cream is more like a pudding, so don’t expect it to taste like real ice cream!
Ingredients for Hot Ice Cream (2 servings)
- 80 g (2.8 oz) cold espresso coffee
- 50 g (1.8 oz) milk
- 70 g (2.5 oz) Baileys
- 10 g (0.35 oz) sugar
- 7 g (0.25 oz) methyl cellulose SGA7C (3.2%)
Ingredients for Oat Crunch
- 1 cup old-fashioned oats
- 3/4 cup all purpose flour
- 1/2 cup golden brown sugar
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1/2 cup chilled unsalted butter
- 3/4 cup coarsely chopped walnuts
Hot Bailey’s Ice Cream
1- Whisk all the ingredients together until methyl cellulose is properly dispersed.
2- Leave mixture in the fridge overnight.
3- Heat a pot with water until it simmers and then turn off the heat.
4- Using a hemispheric ice cream spoon, scoop the Bailey’s ice cream mixture, wipe the edges and bottom of the spoon with a paper towel and place it in the hot water.
5- Wait for about a minute until the outer part of the ice cream scoop is solid. Dislodge it from the scoop.
6- Let the ice cream scoop poaching in the water for another 2 minutes and serve.
1- Preheat oven to 180 °C (350°F)
2- Combine all ingredients except butter and walnuts in a large bowl.
3- Add cold butter and rub in with fingertips until mixture forms moist clumps.
4- Mix in walnuts.
5- Sprinkle mixture onto rimmed baking sheet.
6- Bake until golden brown and crisp, occasionally stirring gently and leaving mixture in clumps, about 30 minutes.
7- Cool completely and store in airtight container.
Assemble and Serve
1- Place a couple of spoons of oat crunch on a plate to form a bed for the hot ice cream.
2- Grate chocolate into dust and place it in the freezer for about an hour.
3- Place a stencil with desired shape on the plate. I just cut a swoosh on a piece of paper and used it as a stencil.
4- Using a sieve, sprinkle frozen chocolate dust on the stencil. Remove the stencil carefully.
5- Place 2 or 3 scoops of hot Bailey’s ice cream on the bed of oat crunch.
6- Garnish with mint leaves.
Oat crunch recipe is based on a recipe from epicurious.com and hot Bailey’s ice cream recipe is a modified version of a recipe from Rolf Caviezel.