Ingredients Jump to Instructions ↓

  1. 6 eggs

  2. 2 cups sugar

  3. 2 cups milk

  4. 1 package (3.4 ounces) instant vanilla pudding mix

  5. 4 cups heavy whipping cream

  6. 1 teaspoon vanilla extract Dash salt

  7. 1 cup old-fashioned oats

  8. 1/2 cup all-purpose flour

  9. 1/2 cup packed brown sugar

  10. 1/2 teaspoon ground cinnamon

  11. 1/3 cup cold butter

  12. 1 can (21 ounces) cherry pie filling

Instructions Jump to Ingredients ↑

  1. In a large saucepan, whisk eggs, sugar and milk until combined. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; cool. Beat in the pudding mix, cream, vanilla and salt. Cover and refrigerate for 8 hours or overnight. In a bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Spread in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack. Stir pie filling into cream mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. After removing from ice cream freezer, stir a portion of oat mixture into each batch. Transfer to a freezer container. Cover and freeze for at least 4 hours before serving. Yield: 2-1/2 quarts.


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