Chunky Cherry-Cobbler Ice Cream

Prepare Cherry Cobbler Crunch and let the mixture cool to room temperature before adding to ice cream.

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.

Cover and chill mixture overnight.

Pour into a 4- to 5-quart ice cream freezer. Add milk. Freeze according to manufacturer's directions.

Remove dasher. Add the Cherry Cobbler Crunch and stir until mixed. Ripen ice cream. Makes 4 quarts or 32 half-cup servings.