Homemade Ice Cream with Cherry Pie Filling and Cinnamon Pie Crust Squares

A Taste of Home: Homemade Ice Cream with a Twist

As a busy working mom, finding time for elaborate cooking projects can be challenging. But there's something deeply satisfying about creating something delicious from scratch, especially when it involves a touch of nostalgia. This homemade ice cream recipe isn't just about the cool, creamy treat; it's a journey back to simpler times, a reminder of the comforting flavors of home. The crunchy cinnamon pie crust squares, a playful addition to the traditional ice cream, add a layer of textural contrast that elevates this dessert beyond the ordinary.

The process of making this ice cream might seem slightly involved, but it's surprisingly manageable, even on a busy weeknight. The prep work can be done in stages. I usually make the custard base and the cinnamon sugar pie crust squares a day or two ahead. The freezing time is obviously essential, but that's passive work, allowing the ice cream to chill and develop its rich texture without requiring any active attention from me. This way, when I'm ready for dessert, all I need to do is churn the mixture in my ice cream maker. It's a truly rewarding experience to see this dessert transform from humble ingredients into something truly special. The beauty of this recipe lies not only in the delicious result, but also in the opportunity it provides for mindful creation.

The aromas wafting from the kitchen as the custard simmers on the stove, the satisfying crackle of the pie crust squares frying in the pan, and the smooth whirring of the ice cream maker – each step adds to the overall experience. It’s not just about the end result; it’s about the journey, a comforting ritual that allows me to reconnect with myself and my family. More than just a dessert, this ice cream represents a small victory in the often chaotic rhythm of modern life: a reminder that even in the midst of busy schedules, there’s always time for a little bit of homemade happiness. The taste? Pure bliss. The experience? Priceless.

Ingredients

This recipe uses classic ingredients found in any average grocery store: heavy cream, half-and-half, eggs, sugar, cinnamon, nutmeg, vanilla and almond extracts. The key to the delicious contrast in the ice cream is the addition of homemade cinnamon pie crust squares and store-bought cherry pie filling. The cherry pie filling provides a vibrant burst of fruity sweetness that perfectly balances the richness of the custard and the spice of the cinnamon.

Tips and Variations

Feel free to customize this recipe based on your preferences and what you have on hand. For example, you could easily substitute the cherry pie filling with your favorite fruit pie filling, such as blueberry, blackberry, or strawberry. If you don't have an ice cream maker, you can still make a delicious frozen dessert by pouring the chilled custard into a freezer-safe container and freezing it. Remember to stir every hour or so to prevent large ice crystals from forming, This will take longer than using an ice cream maker, but the result is still wonderfully delicious. The texture might be slightly icier compared to a traditional ice cream, but that can be a pleasant surprise itself.

A Special Touch

To make this ice cream even more special, consider adding a sprinkle of chopped nuts, such as pecans or walnuts, to the pie crust squares before frying. This adds another layer of texture and flavor. You could also experiment with different spices in the custard base, such as cardamom or ginger, to give it a unique twist. I've also experimented with adding a touch of dark chocolate to the custard base, which gives it a rich and decadent flavor that’s truly amazing.

The Perfect Dessert

This homemade ice cream with cherry pie filling and cinnamon pie crust squares isn't just a dessert; it's an experience. It's a celebration of simple ingredients transformed into something truly extraordinary, a delicious reminder that even the smallest moments can be filled with joy and satisfaction. And as a busy mom, that’s something I truly appreciate. It’s a recipe that I’ve passed down to my own daughters, a family tradition that continues to bring us closer together.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is an invitation to create something special, something that resonates with the warmth and comfort of home. So, gather your ingredients, roll up your sleeves, and let the delicious journey begin. The reward? An unforgettable dessert that will leave you wanting more.

Step-by-step

• 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.