Wash and thoroughly dry popsicle molds. Set aside.

In a large bowl, stir together cream and sugar until sugar has dissolved. Add vanilla bean and let the vanilla infuse in the cream for 2 to 4 hours.

Remove bean. Distribute vanilla cream mixture evenly among 10 popsicle molds. Freeze 2 to 4 hours, until set. (You can skip the popsicle sticks this time around.)

In a large bowl, stir together coffee and sugar until sugar dissolves. Remove molds from the freezer. Into the molds, pour a thin layer of coffee over the cream layer. (You should still have a lot of the coffee mixture remaining for the bottom layer.) Add popsicle sticks. Freeze 2 to 4 hours.

Meanwhile, add your choice of milk, cream or half-and-half to the coffee mixture, plus the Bailey's. Refrigerate until ready to pour the third layer.

Remove molds from the freezer. Into the molds, fill almost-to-the-top with the coffee cream mixture. Freeze 2-4 hours, until set and ready to eat.

To remove popsicles from molds, hold the molds under lukewarm water until popsicles come free. Store in molds or zip-lock bags for up to 3 weeks.