Karen Turner PHD | Cherry Pie Ice Cream
post-template-default,single,single-post,postid-1186,single-format-standard,qode-quick-links-1.0,ajax_fade,page_not_loaded,,qode_grid_1300,qode-theme-ver-16.7,qode-theme-bridge,disabled_footer_bottom,wpb-js-composer js-comp-ver-6.7.0,vc_responsive

Cherry Pie Ice Cream

Cherry Pie Ice Cream



  • 1 cup milk
  • 3 cups heavy cream
  • 5 egg yolks
  • 1/2 cup sugar
  • 1 pinch salt
  • 1/4 teaspoon almond extract
  • 1 (16 ounce) jar maraschino cherries, drained and chopped
  • 1 1/2 cups cinnamon graham crackers, broken into 1-inch pieces

Cooking Directions:

  1. Heat cream and milk to just below the boil.
  2. Whisk egg yolks, sugar, and a pinch of salt until just blended.
  3. Strain hot cream onto egg yolk mixture, whisking constantly.
  4. Return to saucepan and cook over low heat, stirring constantly, until it coats the spoon.
  5. Strain; add almond extract and cherries.
  6. Cool completely in refrigerator; freeze in ice cream machine according to manufacturer’s directions.
  7. Fold in graham crackers.
  8. Freeze until firm.
No Comments

Post A Comment