Italian cuisine frequently pairs squid with zucchini. You’ll discover why if you try this spaghetti dish! [Recipes first posted on Allrecipes.it]
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 12 hrs 35 mins |
| Total Time: | 13 hrs 15 mins |
| Servings: | 16 |
| Yield: | 2 quarts |
Ingredients
- 2 eggs
- ⅛ teaspoon salt
- 2 cups heavy whipping cream
- 2 cups half-and-half
- ¾ cup white sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- ½ batch pie crust
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- vegetable oil for frying
- 1 (21 ounce) can cherry pie filling
Instructions
- 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.
- This makes a large batch of ice cream. Feel free to cut the recipe in half or freeze in 2 separate batches if necessary for smaller ice cream makers.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 10 g |
| Sodium | 87 mg |
| Sugars | 13 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |