Apple Pie Ice Cream for 6 Servings

Instructions:

1. Melt 3 tbsp butter in a pan over medium heat. Add diced apples and lemon juice. Cook for 5-7 minutes until the apples are tender and starting to brown.
2. Stir in brown sugar and cinnamon. Simmer for another 3 minutes until the mixture is mahogany-colored and syrupy. Remove from heat and chill completely.
3. Toss graham cracker crumbs with melted butter and brown sugar. Toast in a skillet over medium heat for 3 minutes until fragrant. Let cool.
4. In a saucepan, simmer heavy cream, milk, cinnamon, nutmeg, and salt over medium heat until small bubbles form around the edges. Do not let it boil.
5. Whisk egg yolks and granulated sugar in a bowl until pale and thick.
6. Slowly drizzle one cup of the hot cream into the egg mixture, whisking constantly to prevent scrambling.
7. Pour the egg mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens.
8. Strain the custard through a fine-mesh strainer, stir in vanilla extract, and chill for 6 hours.
9. Churn the chilled custard in an ice cream maker. Fold in the chilled caramelized apples and toasted graham cracker crust before freezing until firm.