Baileys® Caramel Cookies and Cream Ice Cream

My oldest daughter, Thalia, is three-years-old.

Almost every day she asks me when she can go to school.

And it breaks my heart.

EVERY. SINGLE. TIME.

It’s not that I don’t want to send her to school. I know that she would absolutely love it. She’s even offered to pay for it with the money in her piggy bank.

We’ve sent in preschool applications and applied for scholarships, but no word on either of them. If somehow we were able to get her into a good school AND got a tuition waver, I’m not sure if we’d be able to pay the tuition difference.

She may just have to wait until Kindergarten.

So with a pained smile, I always tell Thalia, “Soon. You’ll get to go to school soon.”

What heart breaking things do your kids say? 

Baileys® Caramel Cookies and Cream Ice Cream

Ingredients

2 eggs*

¾ cup granulated sugar

2 cups heavy cream, chilled

1 cup milk, chilled

½ cup Bailey’s® Irish Cream

8-10 crème filled chocolate sandwich cookies (such as Oreos), roughly chopped

¼ cup salted caramel sauce

Directions

  1. Whisk eggs in a large bowl for a minute of two, until light and fluffy.
  2. Slowly whisk in sugar, a ¼ cup at a time. After all sugar has been added, whisk thoroughly for another minute.
  3. Stir in heavy cream, milk, and Irish cream.
  4. Pour mixture into bowl of an ice cream maker and freeze according to manufacturer’s instructions.
  5. About 2-3 minutes before ice cream is done churning, add cookie pieces.
  6. After ice cream is done churning, remove dasher and fold in caramel sauce.
  7. Transfer to ice cream container and freeze for at least 4 hours before serving.

*If you are hesitant to use regular raw eggs, feel free to use pasteurized eggs.

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