INGREDIENTS:

For the cooked apples:

• 6 granny smith apples, thinly sliced
• 1 stick unsalted butter
• 1/4 cup light brown sugar, packed
• 1 ½ tablespoon dark rum
• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon grated nutmeg

For the ice cream:

• 2 cups whole milk
• 1 ¾ cups heavy cream
• ¾ cup light brown sugar, lightly packed
• ½ cup sweetened condensed milk
• ¼ teaspoon ground cinnamon
• ¼ teaspoon of ground cloves
• ¼ teaspoon ground ginger
• ¼ teaspoon kosher salt
• 2 teaspoons vanilla extract
• 6 egg yolks

For the nilla wafer crumble (optional):

• 12 nilla wafers
• 1 teaspoon granulated sugar
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cinnamon
• Pinch of grated nutmeg
• Pinch of salt
• 1 tablespoon melted butter

INSTRUCTIONS:

Cook the Apples:

1. In a large skillet over medium heat, melt the butter. Once the butter is somewhat melted, add the sugar and whisk to combine. When the brown sugar has melted into the butter, add the apples, rum, and spices and cook stirring frequently until the apples have softened and most of the liquid has evaporated, leaving a sort of dark caramel syrup on the bottom of the skillet, about 10-15 minutes. Remove from the heat and remove 1 heaping cup of the apples. Store the cup of apples in an airtight container. We’re going to use that jammy later.

Make the Ice Cream Custard:

1. To a blender, add the cooked apples (with all that delicious spicy caramel), milk, heavy cream, brown sugar, condensed milk, spices, salt, and vanilla extract. Blend over high speed until smooth. Transfer the mixture to a medium saucepan and bring to a simmer over medium heat. Once the mixture has been brought to a simmer, turn off the stove, give it a stir and allow the mixture to steep for 30 minutes to 1 hour.
2. Once your mixture has steeped, prepare a large bowl with ice water - A bowl large enough to hold a smaller bowl for your egg custard. Separate your egg yolks into the bowl.
3. Add your steeped apple mixture into the egg yolks, whisking constantly until completely incorporated. Add the mixture a medium saucepan and cool over medium/low heat, stirring the entire time until the mixture thickens and coats the back of a wooden spoon. Test by dipping the wooden spoon into the custard and running your finger down the spoon. If the mixture doesn't come together when you run your finger, it's ready. This can take anywhere from 5-8 minutes.
4. Pour the apple mixture in the bowl lined with the strainer, pressing and stirring the solids to extract as much liquid as possible. If apple bits escape the strainer – That’s a good thing. Allow the custard to cool completely, stirring every once in a while to help it along.
5. Freeze according to your ice cream maker's directions and once your ice cream is frozen, fold in the reserved cup of cooked apples. Pour into an airtight container and allow to freeze completely. Serve topped with nilla wafer crumble.

Make the nilla wafer crumble (optional):

1. As your ice cream base steeps, heat the oven to 325°F. Line a rimmed baking sheet with parchment paper and set aside. Place the wafers in ziplock back. Using a rolling pin or your hands, crush the vanilla wafers until they’re coarsely ground.
2. Transfer the nilla wafer crumbs to a small bowl and stir in the sugar, cinnamon, and salt. Add the melted butter and use a spoon to evenly combine the butter into the crushed wafers. The mixture should appear slightly moistened.
3. Transfer the mixture to the prepared baking sheet, spreading slightly with an offset spatula. Toast in the oven until brown and fragrant, about 10 minutes. Remove from the oven and set aside to cool. (The crumbs can be stored in an airtight container for up to 5 days at room temperature).