A refreshing treat for those hot summer days
(makes one pint)
Cherry Pie Filling
3 tablespoons water
3 tablespoons sugar
2 teaspoons cornstarch
1 teaspoon vodka (optional)
¼ teaspoon almond extract
2-3 drops red food coloring
1 cup pitted tart cherries
½ cup whole milk
1 cup heavy whipping cream
1/3 cup sugar
1/8 teaspoon salt
2 egg yolks
½ teaspoon pure vanilla extract
Make the pie filling first; in a medium saucepan, bring the water, sugar, cornstarch, and vodka to a boil, whisking often. Boil for 1-3 minutes or until thickened. Remove from the heat and stir in almond extract and food coloring then stir in the cherries. Cool to room temperature.
Make the ice cream; in a large saucepan, warm the milk, ½ cup cream, sugar, and salt.
In a small bowl, whisk together the yolks until lightly beaten. Whisk in some of the warm milk mixture then pour it all back into the saucepan. Bring to a boil, whisking often, until thickened.
Place the remaining ½ cup cream and vanilla in a heatproof bowl sitting in an ice bath and place a fine mesh strainer on top. Remove the ice cream from the heat and pour through the strainer, discarding anything left behind. Cool to room temperature then refrigerate for 1 hour or until cold.
Once cold, churn the ice cream mixture according to your ice cream machine’s instructions. Once churned, fold in the cherry pie filling. Freeze until