Scratched coating in old ice-cream maker: is it safe

I have also dabbled in tempering chocolate, but have never been able to get something that you could hold for a while without melting in your hands. I've also never tried coating ice cream bars.

I think you should be able to do it with a high fat(butter, cocoa butter, coconut oil) chocolate mixture. It will probably seem like entirely too much fat, but that is going to firm up and become a shell when wrapped around something cold and creamy. Here's a recipe for "magic shell" (I'm sure that is actually trademarked by Hersheys) that that goes something like 2:3 cocoanut oil to chocolate. That should give you something that resists dripping down your hand.

Then again, you could always just make ice cream pops instead. Just shove a popcicle stick in it and you have clean hands, but that's not what you asked.

I've used xanthan gum with great success. You can get it in powdered form at places like Whole Foods and health food stores. You might find guar gum also, although I haven't tried it. The teaspoon measurement is about right for a standard home recipe that makes a quart of ice cream, although you can add a quarter teaspoon at a time and stop when the consistency looks about right. Add it while spinning the mix in a blender to prevent clumps. If you add too much, it'll become thick and sticky like peanut butter.

I'm assuming they're calling for some kind of stabilizer because Baileys has a lot of water in it, but you may find that you don't need the full teaspoon.