Cherry Pie a la Mode Ice Cream

In a medium bowl, whisk together the eggs and salt until lightly combined. Set aside. (2 minutes)

In a medium saucepan, combine heavy cream, half-and-half, sugar, nutmeg, and cinnamon. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture just begins to simmer. Remove from heat. (8 minutes)

Temper the eggs by slowly whisking about 1 cup of the hot cream mixture into the eggs. Then, pour the warmed egg mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a heat-resistant spatula, until the custard thickens slightly and coats the back of a spoon, reaching 175°F (80°C). This should take about 5 minutes. Remove from heat and stir in the vanilla and almond extracts. (10 minutes)

Let the custard cool completely at room temperature, stirring occasionally to prevent a skin from forming. (30 minutes). Once cooled, cover and chill in the refrigerator for at least 8 hours, or preferably overnight, to allow the flavors to meld. While the base chills, prepare the pie crust squares and cherry pie filling.

On a lightly floured surface, roll out the pie crust to about 1/8-inch thickness. Cut the crust into 2-inch squares using a knife or pastry cutter. In a small bowl, combine the sugar and cinnamon for the pie crust topping. (15 minutes)

Heat about 1 inch of vegetable oil in a frying pan or deep fryer to 350°F (175°C). Carefully fry the pie crust squares in batches until golden brown and crisp, about 1-2 minutes per side. Remove the squares with a slotted spoon and immediately toss them in the cinnamon-sugar mixture to coat evenly. (15 minutes)

Transfer the coated pie crust squares to a wire rack or paper towel-lined plate to cool completely. Store in an airtight container until ready to churn the ice cream.

Line a baking sheet with parchment paper or waxed paper. Spread the cherry pie filling in a single, even layer on the prepared sheet. Freeze until solid, about 2 hours.

Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes. During the last 5 minutes of churning, add the cinnamon-sugar pie crust pieces and the frozen cherry pie filling (broken into smaller chunks).

Transfer the finished ice cream to an airtight container and freeze for at least 4 hours to allow it to firm up before serving.