Name: Cherry Pie a la Mode Ice Cream
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Eggs - 2; Salt - ⅛ teaspoon; Heavy whipping cream - 2 cups; Half-and-half - 2 cups; White sugar - ¾ cup; Ground nutmeg - ¼ teaspoon; Ground cinnamon - ¼ teaspoon; Vanilla extract - 2 teaspoons; Almond extract - 2 teaspoons; Batch pie crust - ½; White sugar - ¼ cup; Ground cinnamon - ½ teaspoon; Vegetable oil for frying - ½ teaspoon; Cherry pie filling - 1 (21 ounce) can

Ingredients for - Cherry Pie a la Mode Ice Cream

1. Eggs 2

2. Salt ⅛ teaspoon

3. Heavy whipping cream 2 cups

4. Half-and-half 2 cups

5. White sugar ¾ cup

6. Ground nutmeg ¼ teaspoon

7. Ground cinnamon ¼ teaspoon

8. Vanilla extract 2 teaspoons

9. Almond extract 2 teaspoons

10. Batch pie crust ½

11. White sugar ¼ cup

12. Ground cinnamon ½ teaspoon

13. Vegetable oil for frying ½ teaspoon

14. Cherry pie filling 1 (21 ounce) can

How to cook deliciously - Cherry Pie a la Mode Ice Cream

1 . Stage

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

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.

5 . Stage

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

6 . Stage

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.

7 . Stage

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

8 . Stage

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

9 . Stage

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.