Cherry Crunch Ice Cream Recipe

5 1 1
Cherry Crunch Ice Cream Recipe
Cherry Crunch Ice Cream Recipe photo by Taste of Home
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Cherry Crunch Ice Cream Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. + chilling Process: 20min./batch + freezing
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. + chilling Process: 20min./batch + freezing

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 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

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.
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.
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.
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.
Originally published as Cherry Crunch Ice Cream in Taste of Home April/May 2003 , p29

Nutritional Facts

1/2 cup: 405 calories, 23g fat (14g saturated fat), 140mg cholesterol, 163mg sodium, 46g carbohydrate (38g sugars, 1g fiber), 5g protein.

  • 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 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
  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.
Originally published as Cherry Crunch Ice Cream in Taste of Home April/May 2003 , p29

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MY REVIEW
gnats1222 User ID: 3754874 41382
Reviewed Jan. 19, 2014

"Amazing! Definitely a bit time consuming, but well worth the effort!"

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