Cherry pie filling and crushed graham crackers help transform vanilla frozen custard into a creamy and delicious layered ice cream treat. Whether you use homemade or store-bought cherry pie filling, your family and friends will agree that this cherry pie frozen custard is a definite winner when it comes to summertime dessert recipes.

There are moments when I wonder if perhaps I share way too many ice cream recipes but then I stop and think “Nah, there’s no such thing as too much ice cream.” Especially, during the summertime, when it’s so hot outside that even our traumatized chipmunk without a tail refuses to come out of his hidey-hole tunnel, which extends from the back of our deck to the front of our yard and has become quite the feat of chipmunk architecture.

A few weeks ago, I left the house on a rainy morning and noticed that our almost empty recycling bin was filling up with water. I remember thinking to myself, “Self, perhaps you should turn that bin over before it’s so full of water that it becomes seriously unwieldy.” Unfortunately, Self was too busy pondering on what type of ice cream to make for this month’s “Ice Cream” themed Fantastical Food Fight instead, not to mention how important it was to get to work at a reasonable hour for once.

Later that evening, B.O.B. Bob discovered a little critter floating in the water inside that same bin. At first, he was fairly certain it was a small rat, however, after picking it up with a reacher grabber, he discovered that in fact, it was one very wet and extremely scared chipmunk. Unfortunately, before B.O.B. Bob could place the little guy safely on the ground, his tail ripped off.

So now, not only do we have a freezer that is often overflowing with ice cream, but we also have a tailless chipmunk hiding out underneath our house, most likely suffering from post-traumatic stress disorder. I don’t know about you, but if I had to choose between having way too much ice cream on hand or having my tail ripped off after nearly drowning, I’m pretty sure I’d choose the ice cream. After all, there can never be too much ice cream.

Ingredients:

• 2 Cups Heavy Cream
• 1 Cup Whole Milk
• 1/4 Teaspoon Kosher Salt
• 6 Large Egg Yolks
• 1 Tablespoon Vanilla Extract
• 1 1/2 Cups Cherry Pie Filling
• 3 Graham Cracker Sheets, Finely Crushed

Directions:

1. Cook the cream, milk, and salt in a non-stick heavy-bottomed saucepan over medium heat for 5 minutes, while whisking constantly.
2. Whisk the egg yolks together in a small bowl and then slowly add some of the warm cream mixture to them, whisking constantly.
3. Pour the egg mixture back into the saucepan and return it to the stove.
4. Cook for 5 to 10 minutes on medium to medium-high heat, whisking constantly until the mixture thickly coats the back of a spoon.
5. Remove from heat and whisk in the vanilla.
6. Allow to cool for 15 minutes before covering with plastic wrap and refrigerating overnight.
7. Churn the cream mixture for 15 to 25 minutes, or until frozen custard consistency has been reached.
8. Spread 1/4 of the frozen custard in the bottom of a long ice cream container or bread loaf pan, sprinkle with 1/6 of the crushed graham crackers, dollop with 1/3 of the cherry pie filling, and then sprinkle with another 1/6 of the crushed graham crackers. Lightly run a knife through the layered mixture 2 to 3 times and then repeat the steps above 2 more times before finally topping with the final 1/4 of the frozen custard.
9. Freeze for at least 8 hours before serving.

Suggestions:

• I highly suggest using this Homemade Bing Cherry Pie Filling for this recipe, however, you may use canned pie filling as well.
• Don’t ever try to pick up a chipmunk with a reacher grabber; while they are quite handy to pick up cans and bottles, they can often result in tailless chipmunks.
• After you have tempered the eggs with the cream and milk mixture, you may have to increase the heat to medium-high depending on how hot your stove temperature runs. If you find that the mixture is not thickening enough to coat the back of a spoon after ten minutes, increase the heat. Just make sure to stir the custard mixture constantly to prevent burning.

Improvements:

• Top with chocolate sauce before serving, or fold finely chopped chocolate into the frozen custard after churning it.
• Replace the vanilla extract with vanilla bean paste or add the seeds of one vanilla bean.
• Need more homemade ice cream ideas? CLICK HERE to check out our full list of past ice cream recipes.

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Cherry Graham Cracker Pie Frozen Custard

Ingredients:

• 2 Cups Heavy Cream
• 1 Cup Whole Milk
• 1/4 Teaspoon Kosher Salt
• 6 Large Egg Yolks
• 1 Tablespoon Vanilla Extract
• 1 1/2 Cups Cherry Pie Filling
• 3 Graham Cracker Sheets, Finely Crushed

Directions:

1. Cook the cream, milk, and salt in a non-stick heavy-bottomed saucepan over medium heat for 5 minutes, while whisking constantly.
2. Whisk the egg yolks together in a small bowl and then slowly add some of the warm cream mixture to them, whisking constantly.
3. Pour the egg mixture back into the saucepan and return it to the stove.
4. Cook for 5 to 10 minutes on medium to medium-high heat, whisking constantly until the mixture thickly coats the back of a spoon.
5. Remove from heat and whisk in the vanilla.
6. Allow to cool for 15 minutes before covering with plastic wrap and refrigerating overnight.
7. Churn the cream mixture for 15 to 25 minutes, or until frozen custard consistency has been reached.
8. Spread 1/4 of the frozen custard in the bottom of a long ice cream container or bread loaf pan, sprinkle with 1/6 of the crushed graham crackers, dollop with 1/3 of the cherry pie filling, and then sprinkle with another 1/6 of the crushed graham crackers. Lightly run a knife through the layered mixture 2 to 3 times and then repeat the steps above 2 more times before finally topping with the final 1/4 of the frozen custard.
9. Freeze for at least 8 hours before serving.

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