Cherry Crunch Ice Cream

Name: Cherry Crunch Ice Cream
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2-1/2 quarts.
Ingredients: 6 large Nellie’s Free Range 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

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 large Nellie’s Free Range 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 15x10x1-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.