Recipes Desserts Frozen Dessert Recipes Ice Cream Cherry Pie a la Mode Ice Cream 5.0 (1) Add your rating & review 2 Photos This amazing ice cream is flecked with small squares of cinnamon-sugar-dusted fried pie crust and dots of cherry pie filling suspended in an almond-vanilla custard base. The few extra steps are well worth the results! Submitted by SunnyDaysNora Published on June 19, 2020 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 10 mins Additional Time: 12 hrs 35 mins Total Time: 13 hrs 15 mins Servings: 16 Yield: 2 quarts Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Ice Cream Base: 2 eggs ⅛ teaspoon salt 2 cups heavy whipping 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 Pie Crust Squares: ½ batch pie crust ¼ cup white sugar ½ teaspoon ground cinnamon vegetable oil for frying Cherries: 1 (21 ounce) can cherry pie filling Directions Whisk eggs and salt together in a medium bowl. Set aside. 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. 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. 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. Roll pie crust to 1/8-inch thickness. Cut into 2-inch squares. Mix sugar and cinnamon together in a small bowl. 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. Transfer coated 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 and freeze until ready to churn ice cream. 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. Cook's Note: This makes a large batch of ice cream. Feel free to cut the recipe in half or freeze in 2 separate batches if necessary for smaller ice cream makers. Editor's Note: We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used. I Made It Print Nutrition Facts (per serving) 286 Calories 18g Fat 28g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 286 % Daily Value * Total Fat 18g 24% Saturated Fat 10g 50% Cholesterol 75mg 25% Sodium 87mg 4% Total Carbohydrate 28g 10% Dietary Fiber 1g 2% Total Sugars 13g Protein 3g 6% Vitamin C 2mg 2% Calcium 60mg 5% Iron 0mg 2% Potassium 114mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.