••••CHERRY CRUNCH ICE CREAM••••

*VALENTINE COLLECTION*

•6 eggs

•2 cups sugar

•2 cups milk 

•1 package (3.4 ounces) instant vanilla pudding mix

•4 cups heavy whipping cream

•1 tsp vanilla extract

•+Dash salt

•1 cup old-fashioned oats

•1/2 cup all-purpose flour

•1/2 cup packed brown sugar

•1/2 tsp ground cinnamon

•1/3 cup cold butter or margarine

•1 can (21 ounces) cherry pie filling

1. In a large saucepan, whisk eggs, sugar, and milk until combined. Cook and stir over low heat until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from the heat; cool.  Beat in the pudding mix, cream, vanilla and salt. Cover and refrigerate for 8 hours or overnight.

2. In a bowl, combine the oats, flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Spread in an ungreased 15-in by 10-in by 1-in baking pan. Bake at 350 degrees for 10-15 minutes or until golden brown. Cool on a wire rack.

3. Stir pie filling into cream mixture. Fill cylinder of ice cream mixture two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze.

4. After removing from ice cream freezer, stir a portion of oat mixture into each batch. Transfer to a freezer container. Cover and freeze for at least 4 hours before serving.

Yield: 2-1/2 quarts.

(Source: Taste of Home Annual Recipes-Dorothy Koshinski, Decatur Illinois & Yummly photo also)