Cherry Pie à la Mode Ice Cream
Ingredients
- 2 large eggs
- ⅛ teaspoon salt
- 2 cups heavy cream
- 2 cups half-and-half
- ¾ cup white sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- ½ recipe pie crust dough
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- vegetable oil for frying
- 1 (21 ounce) can cherry pie filling
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Instructions
- Whisk eggs and salt together in a medium bowl. Set aside.
- 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.
- 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.
- Cool custard completely, stirring occasionally, about 15 minutes; transfer to a bowl. Cover the bowl with plastic wrap; refrigerate 8 hours to overnight.
- 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.
- 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.
- Transfer pie crust squares to a paper towel-lined plate to cool; store in an airtight container until ready to churn ice cream.
- Line a baking sheet with waxed paper. Spread cherry pie filling in a single layer; freeze until ready to churn ice cream.
- 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.
Source
Original recipe: View Original