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Hot Baileys Ice Cream

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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.

Oat Crunch

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 and hot Bailey’s ice cream recipe is a modified version of a recipe from Rolf Caviezel.

  • ChristinaLg

     is it possible to use a different ingredient instead of methyl cellulose?

    • Anonymous

      I don’t think so.

      —– Reply message —–

    • What

      well, methylcellulose just functions as a polymer that can form crosslinks at high temperature.  i’m sure there are other polymers out there with that same capability, but several may not be easily plant derrived, edible, have little added flavor, etc.

  • Okchef15

    sounds horrible! MG is a waist of time. It was cool ten years ago. Food masterbation is over. Make me a great vanilla ice cream instead of a veal fart sorbet and i will approve. Until then…get a clue

    • Molecular

      Smart comment MOFO. I see you’re wasting your time browsing a MG page, which according to you, is also a waste of time….

  • Cristian Suarez

    sounds amazing

  • Chefsuarez

    maybe even a warm apple cider hot ice cream with a chilled spiked egg nog shot on the side

  • Sam Davy

    i tried this recipe at work today, it has a strange powdery texture. not what i was expecting. but i reckon with a different flavor it would be better. maybe caramel or berry? is there any way to take that powdery texture away? good recipe tho!

    • Discussguide

      I´m experiencing the same thing, quite unpleasant, I tried doing a
      quick cream/vanilla hot ice cream yesterday as well, it also had this powdery texture to it. I tried to let the Baileys ice cream simmer for a while, but that didn’t help either.

      • QuantumChef

        Not sure what could be causing this. But here are some possible explanations from our friend Kevin Liu. 1. sugar not properly dissolved. May be try to heat the sugar in a little espresso to dissolve first.
        2. methyl cellulose not properly dispersed.
        3. curdling of baileys. this happens over time.
        4. curdling of milk. either because the milk is old, the espresso is over-acidic, or the whisking motion somehow caused the emulsion to flip.

        • Discussguide

          Suger was dissolved as I dissolved in in the hot coffee, no problem with the baileys, I would not use curdled produce, same goes for the milk.

          It might be number 2, but I whisked the emulsion for a long time to make sure it was properly dispersed. Ill try to mix it again, it has been left for 36 hours in the fridge (4 degrees C). — Nope that didn’t work either. :)

  • Aaron

    Ice cream is aerated, dude. It’s a foam – it’s not just frozen, sweetened dairy. So to make a hot analog of ic, you’d have to whip it while heating. But i beleive hot ice cream is a white whale. It doesn’t exist. The closest thing is just a foam that’s hot and thick – it would never say “ice cream” to someone’s palate because ice cream has a specific flavor release due to the fat and the temperature that is lost when hot. People who look at the capacity of methocel products and say “hot ice cream” are missing the potential of what can be achieved by it.

  • brazil1

    is the Bailey’s referring to the alcohol. And if so, is it necessary to use the alcohol

    • QuantumChef

      Yes, and you can replace it with something else but the idea was to get the Bailey’s flavor here.

  • Kiran Jetti

    where can we buy the methyl cellulose

    • QuantumChef
      • brothers green

        I was wondering, when making hot ice creams, is there one methylcellulose that works the best? I’m trying to decide between a LV, HV and the one you used in this recipe.

        • QuantumChef

          We really haven’t tested all the different versions out there for taste, texture, etc. We know this one works ok.

  • Todd

    what is a hemispheric ice cream spoon?

    • QuantumChef

      Just a round and deep spoon.

  • Todd

    The hydroxypropyl methylcellulose that came with the ultimate kit is that the same as the methylcellulose needed for the baileys recipe?

    • QuantumChef

      Both are very similar and should work for this recipe.

  • Ome Nicoot

    Made this today. The taste was great! However the texture was a bit too “sticky”. The scoops also got a bit “plucky” on the outside (no smooth texture)

    I used a different brand of MC. Perhaps this is bit stronger? I will try again with a lower dosage of MC and perhaps some xanthan to stabilize the mouse.

  • SaucySnoop

    Must say I’m not a fan of the concept. If it’s not cold like ice cream and it doesn’t have an ice cream texture, the point of it all, just like the point of calling it “hot ice cream” seems more to look cool than any practical application in the kitchen. I had it in a couple of restaurants that tried a few “haha” moments by pretending it was a cold dessert but it’s like having silly putty on the plate. So it looks like ice cream but it’s not? cool. Ok, can I get my real dessert now?