Cherry Pie With Ice Cream Sprinkle Balls Recipes

CHERRY PIE WITH ICE CREAM SPRINKLE BALLS

Steps:

• Preheat the oven to 400 degrees F.
• For the pie crust: In the bowl of a food processor, combine the flour, salt, sugar and butter; pulse until the mixture resembles a coarse meal. Add cold water, 1 tablespoon at a time, and pulse until the dough is crumbly yet holds together when squeezed. Divide into two disks, wrap in plastic and refrigerate until firm, about 1 hour.
• For the cherry filling: In a large bowl add the sour cherries, sugar, salt, cornstarch and lemon juice. Mix to combine. Set aside.
• On a floured surface, roll the chilled disks of pie dough into 14-inch rounds; wrap one around a rolling pin and gently place it (without stretching) in a 9-inch pie pan. Using kitchen shears, trim the edges to fit over the sides of the pie pan. Fill with the cherry pie filling.
• For the lattice crust, cut the remaining rolled pie crust into 1-inch strips¿you should have enough for 10 strips. Lay 5 parallel strips on top of the pie filling, leaving 1/2 inch between each strip; fold back every other strip.
• Place one long strip perpendicular to the parallel strips. Unfold the folded strips over the perpendicular strip. Take the strips underneath the perpendicular strip and fold them back. Lay down a second perpendicular strip next to the first one and, again, unfold the folded parallel strips. Repeat with the remaining perpendicular strips. Crimp the strips of dough down and under to seal the crusts together.
• Brush the crust with egg wash. Place the pie in the oven and bake until the crust is golden, 1 hour. Remove to a wire rack and let cool for 1 hour before serving. Serve with scoops of vanilla ice cream rolled in sprinkles.

CHERRY PIE A LA MODE ICE CREAM

Steps:

• Whisk eggs and salt together in a medium bowl. Set aside.
• Heat heavy cream, half-and-half, sugar, nutmeg, and cinnamon in a saucepan over medium heat, stirring occasionally until sugar is dissolved and cream just starts to bubble. Remove from heat.
• Whisk 1 cup of the hot cream mixture into the eggs in a slow stream. Whisk the egg mixture into the remaining cream mixture in the saucepan. Cook over low heat, stirring constantly, until the mixture just coats the back of a spoon and reaches 175 degrees F (90 degrees C), about 5 minutes. Remove from heat; whisk in vanilla and almond extracts.
• Let cool completely, stirring occasionally, about 15 minutes. Chill ice cream base, covered, 8 hours to overnight. Meanwhile, prepare pie crust squares and cherry pie filling.
• Roll pie crust to 1/8-inch thickness. Cut into 2-inch squares. Mix sugar and cinnamon together in a small bowl.
• Heat oil in a frying pan to 350 degrees F (175 degrees C). Fry pie crust squares until cooked through and beginning to turn golden. Remove squares from the oil with a slotted spoon or spatula, shaking lightly to discard excess oil, and transfer to bowl of cinnamon-sugar mixture. Stir to coat.
• Transfer coated pie crust squares to a paper towel-lined plate to cool. Store in an airtight container until ready to churn ice cream.
• Line a baking sheet with waxed paper. Spread cherry pie filling in a single layer and freeze until ready to churn ice cream.
• Freeze base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Add pie crust pieces and dollops of frozen pie filling, broken off with a spoon, in the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.