Cherry Pie à la Mode Ice Cream

This cherry pie à la mode recipe features almond-vanilla ice cream flecked with cinnamon-sugar pie crust pieces and chunks of tangy cherry filling.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 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

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

Step 3

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

Step 4

Heat heavy cream, half-and-half, ¾ cup sugar, nutmeg, and ¼ teaspoon cinnamon in a saucepan over medium heat, stirring occasionally until sugar dissolves and cream starts to bubble. Remove from heat.

Step 5

Whisk 1 cup hot cream mixture into eggs in a slow stream, then whisk back into remaining cream mixture in the saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon and an instant-read thermometer inserted into center reads 175 degrees F (90 degrees C), about 5 minutes. Off heat, whisk in vanilla and almond extracts.

Step 6

Cool custard completely, stirring occasionally, about 15 minutes; transfer to a bowl. Cover the bowl with plastic wrap; refrigerate 8 hours to overnight.

Step 7

Meanwhile, roll out dough to ⅛-inch thickness; cut into 2-inch squares. Combine ¼ cup sugar and ½ teaspoon cinnamon together in a large bowl; set aside.

Step 8

Heat oil in a skillet to 350 degrees F (175 degrees C). Fry dough squares until golden; transfer to bowl of cinnamon-sugar with a slotted spoon or spatula, shaking lightly to discard excess oil. Toss to coat.

Step 9

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