Cherry Pie Ice Cream

On Tuesday I made Peppermint Ice Cream for the ward party. We loved it. I noticed Andy washed out the container and put it in the freezer faster than anything he has done in his life (love that man) which told me to make some more. We decided on Cherry Pie, since it was a milkshake he devoured at the Counter a few weeks ago. I used the same base (I think it's tops) as the allrecipes.com recipe I used for Peppermint.

4 egg yolks
1 1/2 cups half and half cream
3/4 cups sugar
1/4 teaspoon salt
2 cups whipping cream
4 1/2 teaspoons vanilla extract
1 can cherry pie filling
1 cup graham cracker crumbs
(for Peppermint add 1 cup of crushed Peppermint)

1. In a heavy saucepan, whisk egg yolks, half and half, sugar, and salt. Cook and stir over law to medium heat until mixture reaches 160 degrees F (my Ikea thermometer has worked the best!) and coats the back of a metal spoon. Remove from the heat. Place pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
2. Fill cylinder of ice cream 2/3 full and reserve the rest until after mixed (we have a Krups and just fill her up and she overflows a bit, not like over the top, but I like having more rather than less!). Follow your ice cream maker instructions (our takes 20-30 minutes). Add in the cherry pie and graham once it starts mixing. Cover and put in freezer for 2-4 hours to firm up.

Next flavor to try: Tin Roof (Peanuts, Chocolate Chunks, Chocolate Fudge)