From: Cooks With Cocktails
Directions: Make coffee in large freezer-proof container. Add the cream to another freezer-proof container for later. Scrape out the insides of the vanilla bean and add to the cream. Whisk the vanilla into the cream until it breaks apart and becomes smooth. Next, stir in Baileys to the cream and vanilla. Add the Kahlua to the coffee and stir. But both separate containers in the freezer for 45 minutes. After 45, scrape the frozen mixtures around a little an re-freeze. Repeat until you get a slushy consistency. Serve when to the consistency you like!