Cherry Pie a la Mode Ice Cream

This amazing ice cream inspired by cherry pie a la mode features almond-vanilla ice cream flecked with cinnamon-sugar fried pie crust pieces and dots of cherry pie filling.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 286 Calories

Ingredients

• 2 eggs
• 2 teaspoons vanilla extract
• vegetable oil for frying
• 2 teaspoons almond extract
• 1 (21 ounce) can cherry pie filling
• 2 cups half-and-half
• 2 cups heavy whipping cream
• 0.5 teaspoon ground cinnamon
• 0.75 cup white sugar
• 0.25 teaspoon ground cinnamon
• 0.125 teaspoon salt
• 0.25 cup white sugar
• 0.25 teaspoon ground nutmeg
• 0.5 batch pie crust

Recipe Instructions

Step 1

Whisk eggs and salt together in a medium bowl. Set aside.

Step 2

Heat heavy cream, half-and-half, sugar, nutmeg, and cinnamon in a saucepan over medium heat, stirring occasionally until sugar is dissolved and cream just starts to bubble. Remove from heat.

Step 3

Whisk 1 cup of the hot cream mixture into the eggs in a slow stream. Whisk the egg mixture into the remaining cream mixture in the saucepan. Cook over low heat, stirring constantly, until the mixture just coats the back of a spoon and reaches 175 degrees F (90 degrees C), about 5 minutes. Remove from heat; whisk in vanilla and almond extracts.

Step 4

Let cool completely, stirring occasionally, about 15 minutes. Chill ice cream base, covered, 8 hours to overnight. Meanwhile, prepare pie crust squares and cherry pie filling.

Step 5

Roll pie crust to 1/8-inch thickness. Cut into 2-inch squares. Mix sugar and cinnamon together in a small bowl.

Step 6

Heat oil in a frying pan to 350 degrees F (175 degrees C). Fry pie crust squares until cooked through and beginning to turn golden. Remove squares from the oil with a slotted spoon or spatula, shaking lightly to discard excess oil, and transfer to bowl of cinnamon-sugar mixture. Stir to coat.

Step 7

Transfer coated pie crust squares to a paper towel-lined plate to cool. Store in an airtight container until ready to churn ice cream.

Step 8

Line a baking sheet with waxed paper. Spread cherry pie filling in a single layer and freeze until ready to churn ice cream.

Step 9

Freeze base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Add pie crust pieces and dollops of frozen pie filling, broken off with a spoon, in the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.