Chunky Cherry-Cobbler Ice Cream
- Yield: 4 quarts or 32 half-cup servings
- Prep 35 mins
- 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
- 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.
Cherry Cobbler Crunch
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.
Nutrition Facts
(Chunky Cherry-Cobbler Ice Cream)
pro. (g) 3, vit. A (IU) 292, carb. (g) 29, sodium (mg) 105, cal. (kcal) 189, calcium (mg) 61, chol. (mg) 58, iron (mg) 1, vit. C (mg) 1, Fat, total (g) 7