Cherry Pie Ice Cream

Cherry Pie Ice Cream

Sometimes it’s just too hot to bake a cherry pie. Eat your pie in ice cream form with this Cherry Pie Ice Cream made with homemade cherry pie filling.

Cherry Pie Filling
  • 3 tablespoons water
  • 3 tablespoons granulated sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon vodka (optional)
  • 1/4 teaspoon almond extract
  • 2-3 drops red food coloring
  • 1 cup pitted tart cherries
Ice Cream
  • 1/2 cup whole milk
  • 1 cup heavy whipping cream
  • 1/3 cup granulated sugar
  • 1/8 teaspoon salt
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract
  1. Make the pie filling first: In a medium saucepan, bring the water, sugar, cornstarch, and vodka to a boil, whisking often. Boil for 1-3 minutes or until thickened. Remove from the heat and stir in almond extract and food coloring then stir in the cherries. Cool to room temperature.
  2. Make the ice cream: In a large saucepan, warm the milk, 1/2 cup cream, sugar, and salt.
  3. In a small bowl, whisk together the yolks until lightly beaten. Whisk in some of the warm milk mixture then pour it all back into the saucepan. Bring to a boil, whisking often, until thickened.
  4. Place the remaining 1/2 cup cream and vanilla in a heatproof bowl sitting in an ice bath and place a fine mesh strainer on top. Remove the ice cream from the heat and pour through the strainer, discarding anything left behind. Cool to room temperature then refrigerate for 1 hour or until cold.
  5. Once cold, churn the ice cream mixture according to your ice cream machine’s instructions. Once churned, fold in the cherry pie filling. Freeze until firm, preferably overnight.
Author: Carla Cardello | Chocolate Moosey
Serves: 1 pint
Recipe type: Dessert, Ice Cream

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