Slightly less rich than our Cherry Cheesecake Ice Cream, this ice cream is bright, tangy, and filled with juicy cherries. If you are making all the elements from scratch this recipe will take you about an hour from start to finish (excluding the curing time). If you have these on hand, it's really quick. Servings 8 Prep Time 10 Cook Time 50


1 recipe Frozen Custard, prepared and frozen until soft 1 recipe Cherry Pie Filling, prepared, or 1 15oz can prepared pie filling Pie Crust Crumble (optional): 1 recipe Perfect Pie Crust, baked 1/8 inch thick, rolled out on a parchment paper until browned and crisp, cooled and crumbled.


Prepare pie filling and allow to cool completely. Prepare pie crust, baking for 15-25 minutes or until golden brown at 375F, remove from oven and allow to cool completely, then crumble into bite sized chunks. Note: you can omit this step entirely without much change to the recipe. Prepare ice cream, following instructions on our recipe. When the ice cream is the consistency of soft serve, remove from the freezer and gently fold in the pie filling and crust cumble. Place in a freezer safe container, cover tightly, and allow to cure for at least 4 hours, or until scoopable.