Step 1
Whisk eggs and salt together in a medium bowl. Set aside.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Roll pie crust to 1/8-inch thickness. Cut into 2-inch squares. Mix sugar and cinnamon together in a small bowl.
Step 6
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.
Step 7
Transfer coated pie crust squares to a paper towel-lined plate to cool. Store in an airtight container until ready to churn ice cream.
Step 8
Line a baking sheet with waxed paper. Spread cherry pie filling in a single layer and freeze until ready to churn ice cream.
Step 9
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.