Cherry Pie Filling Ice Cream

I am going crazy making all kinds of ice cream since July has a National Creative Ice Cream Flavors Day to celebrate. Plus it is really hot here in the DFW area!

Cherry Pie Filling Ice Cream

Makes about 1½ quarts

Ingredients:

2 cups heavy whipping cream

1 cup whole milk (or 2% milk if that's what you have)

¾ cup granulated sugar

1 teaspoon vanilla extract

¼ teaspoon almond extract (optional, but highly recommended—it enhances the cherry flavor)

Pinch of salt

1 (21-ounce) can cherry pie filling, chilled

Optional Mix-Ins

- ½ cup mini chocolate chips

- ½ cup chopped toasted pecans

- ½ cup chopped dark chocolate

- ½ cup crushed vanilla wafers

- ¼ cup chopped maraschino cherries for extra cherry flavor

Instructions

In a large bowl, whisk together:

• heavy cream

• milk

• sugar

• vanilla

• almond extract

• salt

  
  

  Stir until the sugar has dissolved.

  Cover and refrigerate for at least 2–4 hours (overnight is even better).

  Freeze your Cuisinart bowl completely (usually 24 hours).

  Pour the chilled base into the machine and churn for about 20–25 minutes.

  During the last 3–5 minutes of churning, spoon in the cherry pie filling a little at a time. This creates beautiful cherry swirls rather than turning the entire ice cream pink.

  Add any chocolate chips or nuts during the last 2 minutes.

Transfer to a freezer container and freeze 2–4 hours for a firmer scoop.