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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 20 |
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I received this wonderful recipe many years ago from a friend. The creamy custard-style ice cream has a mild cherry flavor with a fun oat crunch. It takes some time to make, but it's worth the extra effort! -Dorothy Koshinski, Decatur, Illinois Ingredients:
6 eggs |
2 cups sugar |
2 cups milk |
1 package (3.4 ounces) instant vanilla pudding mix |
4 cups heavy whipping cream |
1 teaspoon vanilla extract |
dash salt |
1 cup old-fashioned oats |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
1/3 cup cold butter |
1 can (21 ounces) cherry pie filling |
Directions:
1. In a large saucepan, whisk eggs, sugar and milk until combined. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; cool. Beat in the pudding mix, cream, vanilla and salt. Cover and refrigerate for 8 hours or overnight.
2. In a bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Spread in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack.
3. Stir pie filling into cream mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze.
4. After removing from ice cream freezer, stir a portion of oat mixture into each batch. Transfer to a freezer container. Cover and freeze for at least 4 hours before serving. Yield: 2-1/2 quarts.
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