Another hot day, and all I want are foods that cool me down! This cherry pie ice cream is made using E.D. Smith’s Cherry Pie Filling (making it a semi-homemade ice cream!) #everydayEDS
I will 100% say that I have no idea how my dad or mom survive in these extended periods of heat with no air conditioning.
My pool is 91F.
The weather being so hot for so long has turned my pool into a giant bathtub!
I would no longer call that a “refreshing” jump in!
However, as I am ALWAYS cold, I am all for the ability to just walk in and not whine about tiptoeing in 😉
Many months ago I entered a giveaway on E.D. Smith‘s Instagram page and guess what?!
Not only am I the proud owner of a Smeg mixer, but I have an array of E.D. Smith products (pie fillings, jams, etc.)
At the time, my blog schedule was filled, but my mind was already thinking about future recipes! I knew I did not want to go with a pie as, well, that’s what everyone would do!
So I went with something cool and refreshing: cherry pie ice cream!!
Technically a pie in frozen form 😉
I went “deconstructed” with this recipe in the sense that I just cooked a pie crust separately and mixed in the pie filling. However, this recipe would be FANTASTIC mixing in a leftover cherry pie from Thanksgiving or any holiday.
Of course, I kept to my basic ice cream recipe. It never steers me wrong! I did, however, reduce the amount of sugar I usually add. All that worrying about the ice cream being too sweet with the filling and it turns out I was overthinking 😉 Honestly though, the sugar reduction is nice because as much as I love sweets, in the summer I just want something refreshing!
I have been so happy with E.D. Smith’s products that I cannot wait to share my other recipe plans this fall! Stay tuned!
Yields 1 quart
I made this cherry pie ice cream by blind-baking a pie crust, but if you have leftover pie, just throw it into the ice cream mix!
15 minPrep Time
30 minCook Time
45 minTotal Time
- 2 cups heavy whipping cream
- 1 cup milk
- 1/4 cup granulated sugar
- 1 (540 mL) can E.d. Smith's Cherry Pie Filling , divided.
- 1 cooked pie crust (store-bought or homemade: you just need one layer: not two!), roughly chopped
- 5 egg yolks
- 1 tbsp. cornstarch
- Pinch of salt
- Mix together 1 cup of cream and cornstarch. Set aside.
- Combine 1 cup of cream and milk in a medium-sized saucepan over medium heat. Stir in sugar, salt, and continue to whisk frequently until sugar has dissolved and mixture is very hot (but not boiling!)
- Whisk egg yolks in a mixing bowl until paler in colour. Carefully and slowly pour the hot liquid from the stove into the eggs, whisking constantly so you do not curdle the eggs. When fully combined, add the mixture back into the pan through a fine sieve and pour in cornstarch mixture and half the can of pie filling. Bring to a hot temperature again (not boiling!,) stirring frequently. Remove from heat and allow to cool to room temperature (you can stir occasionally to prevent film build up.)
- Cover and place into refrigerate overnight. When time to churn, follow the directions on your ice cream machine. In the last 5 minutes of churning, stir in 3/4 of the pie crust and a couple tablespoons of pie filling. Store in freezer-safe containers and allow to sit out for 5-10 minutes before serving!
- For added effect, top ice cream with remaining pie crust and pie filling!
Follow the blind-baking method for your pie crust according to manufactures instructions. Only add pie crust once mixture is almost done churning or you will have soggy dough pieces!
Need more ice cream recipes?! Here are my recommendations:
Cherry Pie Bars from The Country Cook
Red Velvet Cherry Dream Bars from 365 Days of Baking and More