Ice Cream Contests and Cherry Pie

So, if you're keeping track, I've made something like five different kinds of ice cream this summer- and June isn't even over yet.

I'm actually at the point where I can't make any more until my family finishes off what I've already made because there just isn't room in the freezer anymore.

This month the Allrecipes Allstars were challenged to create a fun, interesting new flavor of ice cream- and my goodness did they rise to the challenge!  Brian came up with Raspotle Sorbet, Nikki created a number of fun varieties like Sriracha Lime Ice Cream, and Pat went another interesting direction with Earl Grey Tea and Lime Ice Pops.

I certainly have some creative fellow Allstars!

I threw my hat in the ring with a new ice cream creation too- though mine wasn't quite as out there as flavor profiles go.

Me?  Well I created this recipe: Cherry Pie à la Mode Ice Cream.
Doesn't sound too weird, does it?

It's not.  Lets be honest.
Flavor-wise at least.

That being said, when was the last time you had ice cream with little nuggets of fried pie crust that has been dusted with cinnamon and sugar?

Or ice cream with dollops of real cherry pie filling scattered throughout?

Or even an ice cream with an almond-vanilla custard base?

While I may not have ventured quite so far into the weird flavor universe on this one, I think I got fairly creative with bringing everything that makes cherry pie so wonderful and translating it to ice cream.

I've always like to do things like that- my popcorn business let me do a lot of that cross-platform translating of flavors.  Its weirdly satisfying to really get it right!

This ice cream is so packed with flavor- and texture too.  Honestly, you could probably follow this recipe almost exactly and just substitute a different flavor of pie filling.  Blueberry Pie à la Mode Ice Cream.  Peach Pie à la Mode Ice Cream.  Apple Pie à la Mode Ice Cream.  Whatever other flavor of pie filling they make à la Mode Ice Cream!

This is one recipe I will not be losing!

Cherry Pie à la Mode Ice Cream

Click to see my recipe on Allrecipes.com

Ice Cream Base:

2 C heavy whipping cream

2 C half-and-half cream

3/4 C white sugar

1/4 tsp nutmeg

1/4 tsp cinnamon

2 eggs

1/8 tsp salt

2 tsp vanilla

2 tsp almond extract

Pie Crust Squares:

1/2 batch pie crust recipe, rolled to 1/8” thickness and cut into 1/2” squares

1/4 C white sugar

1/2 tsp cinnamon

Vegetable oil for frying

Cherries:

1 (21 oz) can cherry pie filling

1. Whisk together eggs and salt in medium bowl, set aside.

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

3. Whisk 1 cup of hot liquid into egg yolks in a slow stream.  Whisk the egg mixture into the cream mixture in the saucepan. 

4. Cook and stir over low heat, stirring constantly, until the mixture just coats the back of a spoon and reaches 175 degrees F, about 5 minutes.  Remove from heat, whisk in vanilla and almond extracts.

5. Let cool completely, stirring occasionally, about 15 minutes. Chill, covered, overnight.

6. For pie crust: In medium bowl, mix together sugar and cinnamon; set aside.  Heat oil in frying pan to 350 degrees F.  Add pie crust squares and fry until cooked through and beginning to turn golden.  Remove squares from oil with a slotted spoon or spatula, shaking lightly to discard excess oil, and transfer to bowl of cinnamon-sugar mixture, stirring to coat.  Transfer coated pie crust squares to paper towel-lined plate to cool; once cool store in airtight container until ready to process ice cream.

7. For cherries: Line baking sheet with wax paper.  Spread cherry pie filling in a single layer and transfer to freezer until ready to process ice cream. (The goal is to scatter the pie filling throughout the finished ice cream rather than incorporating it into the ice cream base.)

8. Freeze custard in an ice cream maker according to manufacturer's instructions, about 20 minutes. After approximately 15 minutes, when ice cream is almost to a soft serve consistency, add pie crust pieces and small dollops of frozen pie filling to the processing ice cream (Use a spoon to break off small pieces of frozen pie filling, it should break easily).  Transfer to an airtight container and place in the freezer to firm up.