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Chunky Cherry-Cobbler Ice Cream
Freeze: 2 hrs
Ingredients
- Cherry Cobbler Crunch (see recipe below)
- 2 cups sugar
- 1 4-serving-size package cook-and-serve vanilla pudding mix
- Dash salt
- 1 quart light cream or half-and-half
- 6 slightly beaten eggs
- 1 teaspoon vanilla
- 1 21 ounce can cherry-pie filling
- 2 cups whole milk
Directions
1. Prepare Cherry Cobbler Crunch and let the mixture cool to room temperature before adding to ice cream.
2. In a large saucepan stir together the sugar, pudding mix, and salt. Stir in cream. Cook and stir over medium heat until thickened and bubbly. Gradually stir about half of the mixture into the eggs. Return all mixture to saucepan. Reduce heat to low. Cook and stir 2 minutes more. Stir in vanilla, pie filling, and milk.
3. Cover and chill mixture overnight.
4. Pour into a 4- to 5-quart ice cream freezer. Add milk. Freeze according to manufacturer's directions.
5. Remove dasher. Add the Cherry Cobbler Crunch and stir until mixed. Ripen ice cream. Makes 4 quarts or 32 half-cup servings.
Ingredients
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup melted butter or margarine
Directions
In a medium mixing bowl, stir together rolled oats, all-purpose flour, packed brown sugar, and ground cinnamon. Stir in melted butter or margarine. Spread the crunch mixture in a shallow baking pan and bake in a 350 degree F oven for 18 minutes or until lightly browned, stirring once. Cool in pan on a wire rack.
