Cherry Crunch Ice Cream

• 6 large eggs
• 2 cups sugar
• 2 cups milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 4 cups heavy whipping cream
• 1 teaspoon vanilla extract
• Dash salt
• 1 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/3 cup cold butter
• 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 160u0b0 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 15x10x1-in. baking pan. Bake at 350u0b0 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 freezer 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.

eggs, sugar, milk, heavy whipping cream, vanilla, salt, oldfashioned oats, allpurpose, brown sugar, ground cinnamon, cold butter, cherry pie filling

Taken from www.tasteofhome.com/recipes/cherry-crunch-ice-cream/ (may not work)