VANILLA CHERRY ICE CREAM
This recipe makes classic vanilla ice cream with a slight undertone of almond and dotted throughout with fresh cherry pieces.
Provided by FutureChefShay
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 5h15m
Yield 8
Number Of Ingredients 6
Steps:
- Combine the cream, milk, and sugar in a bowl. Stir until the sugar is completely dissolved. Stir in the vanilla and almond extract. Add the cherries. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 28 g, Cholesterol 84 mg, Fat 23 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 14.2 g, Sodium 35.3 mg, Sugar 25.6 g
CHERRY PIE A LA MODE ICE CREAM
This amazing ice cream is flecked with small squares of cinnamon-sugar-dusted fried pie crust and dots of cherry pie filling suspended in an almond-vanilla custard base. The few extra steps are well worth the results!
Provided by SunnyDaysNora
Categories Desserts Frozen Dessert Recipes Ice Cream
Time 13h15m
Yield 16
Number Of Ingredients 14
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.
Nutrition Facts : Calories 286.2 calories, Carbohydrate 27.8 g, Cholesterol 75.2 mg, Fat 18.4 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 9.9 g, Sodium 86.6 mg, Sugar 12.7 g
CHERRY AND CHOCOLATE ICE CREAM PIE
We took cherry pie to a whole new level as a frozen treat. With a luscious layer of chocolate fudge inside, this is one impressive pie. -Scarlett Elrod, Newnan, Georgia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Pulse cookies in a food processor until fine crumbs form. Add butter; process until blended. Press mixture onto bottom and up sides of an ungreased 9-in. pie plate. Freeze until firm, about 15 minutes. Carefully spread hot fudge topping over bottom of crust. Freeze until firm, about 30 minutes., Combine ice cream and 1 cup cherries; spread over hot fudge. Freeze until firm, about 8 hours., Meanwhile, in a large saucepan, combine water, sugar, cranberry juice concentrate and cornstarch; bring to a boil over medium heat, stirring constantly. Stir in remaining cherries. Reduce heat; simmer, uncovered, until thickened and cherries are soft, about 5 minutes. Remove from heat; if desired, stir in liqueur. Cool completely. , Remove pie from freezer 10 minutes before cutting. Serve with sauce.
Nutrition Facts : Calories 460 calories, Fat 19g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 224mg sodium, Carbohydrate 69g carbohydrate (47g sugars, Fiber 2g fiber), Protein 5g protein.
CHERRY-VANILLA ICE CREAM PIE
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 10 servings.
Number Of Ingredients 5
Steps:
- Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Refrigerate until ready to use.
- Mix ice cream and 1-1/2 cups pie filling; spoon into crust. Freeze 4 hours or until firm.
- Drizzle chocolate syrup over pie. Serve topped with remaining cherry pie filling.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
VANILLA ICE CREAM PIE
Make and share this Vanilla Ice Cream Pie recipe from Food.com.
Provided by CJAY8248
Categories Frozen Desserts
Time 10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine cookie crumbs with sugar, butter, walnuts. Blend well; press into greased, 9" pie pan. Chill. Allow ice cream to stand at room temperature until soft. In large bowl, combine ice cream and creme de cacao. Beat until blended. Spoon ice cream into pie shell and place in freezer until firm.
Nutrition Facts : Calories 226.3, Fat 16.4, SaturatedFat 7.7, Cholesterol 36, Sodium 83.8, Carbohydrate 15.4, Fiber 0.7, Sugar 13.7, Protein 2.5
OLD-FASHIONED CHERRY VANILLA PIE
Steps:
- Make dough:
- Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, salt, butter, and shortening until mixture resembles coarse meal. Add 5 tablespoons ice water and toss or pulse just until mixture forms a dough, adding additional ice water, a little at a time, if dough is too dry. Divide dough in half and flatten each piece into a disk. Chill dough, wrapped in plastic wrap, at least 30 minutes and up to 3 days.
- Make filling:
- In a small bowl stir together sugar, tapioca, salt, and cinnamon. In a large heavy skillet cook fresh or frozen cherries over moderately high heat, stirring, until slightly softened, about 2 minutes. With a slotted spoon transfer cherries to a heatproof bowl. Add sugar mixture to cherry juices in skillet and simmer, stirring, until thickened, about 3 minutes. Stir cherry sauce and vanilla into cherries and cool.
- Line lower rack of oven with foil and preheat oven to 400° F.
- On a lightly floured surface with a floured rolling pin roll out 1 piece dough into an 11-inch round (about 1/8 inch thick). Fit dough into a 9-inch (1-quart) pie plate, leaving a 3/4-inch overhang. Pour filling into shell and chill, loosely covered with plastic wrap.
- On a lightly floured surface roll out remaining dough into an 11-inch round (about 1/8 inch thick) and with a sharp knife or fluted pastry wheel cut into 1-inch-wide strips. Working on a sheet of wax paper set on a baking sheet, weave pastry strips in a close lattice pattern. Chill or freeze lattice on wax paper on a flat surface 20 minutes, or until firm. Brush edge of filled shell with cold water and slide lattice off wax paper and onto pie. Let lattice stand 10 minutes to soften. Trim edges flush with rim of pie plate and crimp decoratively. Gently brush lattice top with cold water and sprinkle with sugar.
- Bake pie in middle of oven 45 minutes, or until pastry is golden and filling just begins to bubble, and transfer to a rack to cool slightly. Serve pie warm with ice cream.
CHOCOLATE-CHERRY ICE CREAM PIE
No one would ever dream that the fancy taste and look of this luscious freezer pie from Kimberly West of Prairieville, Louisiana could come from only five simple ingredients! This makes an unbelievably easy dessert-whether for an elegant dinner party or as a cool, high-energy kids' treat on a sweltering day.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Following package directions, drizzle half of the ice cream topping over crust; gently spread to coat bottom and sides. Freeze until firm., Meanwhile, set aside six cherries for garnish; chop remaining cherries. In a large bowl, combine ice cream and chopped cherries. Spread into prepared crust. Sprinkle with peanut butter cups; drizzle with remaining ice cream topping. , Garnish with reserved cherries. Cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 668 calories, Fat 39g fat (18g saturated fat), Cholesterol 39mg cholesterol, Sodium 279mg sodium, Carbohydrate 80g carbohydrate (68g sugars, Fiber 2g fiber), Protein 6g protein.
CHERRY GELATO
Provided by Viviane Bauquet Farre
Categories Milk/Cream Food Processor Ice Cream Machine Dessert Kid-Friendly Frozen Dessert Cherry Almond Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Makes 5 cups
Number Of Ingredients 12
Steps:
- Make gelato:
- Scrape seeds from vanilla bean with tip of a paring knife into a small heavy saucepan. Add milk and a pinch of salt and bring just to a boil, then remove from heat.
- Meanwhile, whisk together sugar and cornstarch, then add 1/2 cup hot milk, whisking until smooth. Whisk into milk in saucepan. Bring to a simmer, whisking, then simmer, whisking, 3 minutes. Immediately pour through a fine-mesh sieve into a metal bowl set in an ice bath. Cool to room temperature, stirring occasionally, about 10 minutes.
- Remove from ice bath and chill, covered, 1 hour.
- Prepare cherries:
- Pulse cherries, sugar, and extracts in a food processor until finely chopped, then chill, covered, 1 hour.
- Make ice cream:
- Stir cherries with their juices into gelato mixture and freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 2 hours.
CHERRY VANILLA ICE CREAM
This is a very rich ice cream made with a custard. Plan ahead as the custard should be refrigerated overnight.
Provided by Lvs2Cook
Categories Frozen Desserts
Time 1h
Yield 1 quart
Number Of Ingredients 8
Steps:
- In a mixing bowl, beat the sugar into the eggs until it is pale yellow. Beat in the flour and salt and set aside.
- Bring the milk to a simmer in a heavy saucepan. Slowly beat hot milk into the eggs and sugar mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly. Do not let the mixture boil.
- Remove from heat. Strain the custard into a clean bowl. Cool slightly then refrigerate until cold or overnight.
- Stir the custard. Turn machine on and freeze according to your machine's instructions.
- Add the maraschino cherries when the ice cream is semi-frozen and allow the machine to mix the fruit inches.
- The ice cream will be soft and ready to eat. If you like firmer ice cream, transfer to a freezer container and freeze for at least 2 hours.
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CHERRY-VANILLA CREAM PIE - KING ARTHUR BAKING
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4.5/5 (13)Total Time 1 hr 25 minsServings 1Calories 403 per serving
- Preheat the oven to 425°F., To prepare the crust: Roll the dough and fit it into a 9" pie pan, crimping the edges.
- Chill the crust for 15 minutes., Prick the bottom of the crust with a fork or dough docker, and if possible, use a pie chain, pie weights or a nesting pan to line the crust., Prebake the crust for 15 to 18 minutes.
- Remove it from the oven, remove the pie weights, and return to the oven for 3 more minutes, until the center of the crust no longer looks wet and is lightly browned.
- Remove it from the oven, and reduce the oven heat to 400°F., To make the filling: In a medium-sized mixing bowl, whisk together the sugar, flour and salt., Add the remaining ingredients, except the cherries, and whisk them well.
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