Cherry Pie Ice Cream 

prep: 1 hour
freeze: 4-5 hours

serves 8

for the ice cream you’ll need…
2 cups whole milk, divided
1 tablespoon plus 1 teaspoon conrnstarch
3 tablespoons cream cheese, softened
⅛ teaspoon sea salt
1¼ cups heavy cream
⅔ cup sugar
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1 can (21 ounce) cherry pie filling

for the streusel you’ll need…
½ cup light or dark brown sugar
1 cup flour
½ teaspoon cinnamon
¼ pound (1 stick) butter, chilled and cut into ½-inch cubes

let’s get to it…
Whisk 2 tablespoons milk and the cornstarch in small bowl; set aside. In medium bowl, whisk the cream cheese and salt until smooth; set aside. Fill a large bowl ice and water.
Boil the remaining milk, cream, sugar, corn syrup and vanilla in a large saucepan on medium high heat for 4-minutes. Remove from heat and whisk in the milk and cornstarch mixture. Return to heat and boil for 1 minute until slightly thickened. Remove from heat.
Whisk the hot mixture into the cream cheese until smooth. Pour mixture into a 1-gallon Ziploc freezer bag and seal tightly. Submerge into the ice and water and chill 30 minutes to 45 minutes.
Pour the chilled mixture into a frozen ice cream canister or machine and spin until thick and creamy. When thick and creamy, stir in the cherry pie filling. Spoon ice cream into a storage container, press a piece of parchment paper directly on the ice cream and freeze for at least 4 hours.
Place oven rack in the middle of the oven. Heat oven to 350°F.
Mix the sugar, flour and cinnamon until blended. Quickly rub the butter into the flour mixture with fingers until the mixture looks like coarse sand.
Spread mixture on an ungreased baking sheet. Break up any large pieces. Bake for 30 to 35 minutes, stirring occasionally so mixture doesn’t burn. Mixture should be toasted and brown. Cool at least 20 minutes.
Spoon ice cream into individual bowls. Sprinkle with struessel just before serving.