Cherry Pie Ice Cream
Cherry Pie Ice Cream is a luscious and creamy treat that combines the best of two worlds: the rich, smooth texture of homemade ice cream and the sweet, tart flavor of cherry pie. Swirled with chunks of juicy cherries and pieces of buttery pie crust, this delightful dessert offers a perfect balance of sweetness and tang. Perfect for summer days or any time you crave a comforting yet refreshing dessert, this cherry pie ice cream will quickly become a favorite.
Ingredients
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tbsp vanilla extract
- 4 large egg yolks
- 2 cups cherry pie filling
For the Pie Crust:
- 1 pre-made pie crust store-bought or homemade
- 1 tbsp melted butter
- 1 tbsp granulated sugar
Instructions
- Preheat your oven to 350°F.
- Roll out the pie crust on a baking sheet. Brush with 1 tbsp melted butter and sprinkle with 1 tbsp granulated sugar.1 pre-made pie crust, 1 tbsp melted butter, 1 tbsp granulated sugar
- Bake for 12-15 minutes, or until golden brown and crispy. Allow to cool, then crumble into small pieces.
- In a medium saucepan, combine the 2 cups heavy cream, 1 cup whole milk, and ¾ cup granulated sugar. Heat over medium heat until the mixture is hot but not boiling.2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar
- In a separate bowl, whisk the 4 large egg yolks until they are light in color. Gradually pour in some of the hot cream mixture to temper the yolks, whisking constantly. Then, pour the egg mixture back into the saucepan with the remaining cream.4 large egg yolks
- Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
- Remove from heat and stir in the 1 tbsp vanilla extract. Let the mixture cool to room temperature, then refrigerate until fully chilled, at least 2 hours or overnight.1 tbsp vanilla extract
- Attach the KitchenAid ice cream maker attachment to your stand mixer. Pour the chilled ice cream base into the bowl and churn on low speed for about 20-30 minutes, or until it reaches a soft-serve consistency.
- Gently fold the 2 cups cherry pie filling and crumbled pie crust into the churned ice cream, creating swirls and pockets of cherry and crust.2 cups cherry pie filling
- Transfer the mixture to an airtight container and freeze for at least 4 hours or until firm.
- Scoop the cherry pie ice cream into bowls or cones and enjoy this delightful combination of creamy ice cream, sweet cherry filling, and buttery pie crust!