- 4 large apples such as Macintosh or Granny Smith
- 1 tablespoon lemon juice
- 1½ cups sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- ¼ teaspoon plus a pinch of salt
- 2 cups heavy cream
- 1 cup whole milk
- 6 large egg yolks, whisked
- 1 vanilla bean, split in half lengthwise
- ¼ teaspoon vanilla extract
- Peel, core and cut the apples into ¼ inch cubes and place in a bowl. Toss with lemon juice. In a separate bowl, combine ¾ cup sugar, nutmeg, cinnamon, allspice, and ¼ teaspoon salt. Once combined, add to apples and mix. Pour apple mixture in a sauté pan and heat over medium heat until apples are soft, about 10 minutes. Take off heat and cool to room temperature.
- Meanwhile warm the milk, the remaining ¾ cup sugar, 1 cup of the heavy cream and pinch of salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and add the bean. Cover and remove from heat for about 20-30 minutes or until mixture reaches room temperature.
- Take apple mixture and puree in a blender until smooth. There should about 1½ cups of pureed mixture.
- Pour remaining 1 cup of heavy cream and pureed apple mixture into a large bowl and stir slowly to combine. Place mesh strainer over top of bowl.
- Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape warmed egg yolks back into saucepan. Stir mixture constantly until it becomes thick and coats the back of the wooden spoon. Pour the custard into the strainer and stir it into the apple cream mixture.
- Chill the custard thoroughly in the refrigerator. When ready to churn, freeze in ice cream maker following manufacturers instructions.