Apple Pie Ice Cream

Instructions

Mix the crushed cookies with 2 tablespoons melted butter and press into a baking sheet. Bake at 375 degrees F for 5 minutes.
Remove and cool completely, then crumble. Heat remaining 2 tablespoons melted butter in a skillet over medium heat. Stir in apple slices, 6 tablespoons sugar and 2 teaspoons cinnamon. Cook until apples have lightly browned and the sugar has begun to caramelize, about 10 minutes. Remove from the pan and allow to cool completely. Pour half and half into a saucepan, add 2 cups sugar and the vanilla bean paste, stir to combine. Bring mixture to a simmer over low heat, stirring occasionally. Measure egg yolks into a separate bowl and beat until light yellow in color. Temper egg yolks by very slowly drizzling in about 2 cups of hot half and half mixture into the bowl with the egg yolks while whisking quickly. Then, pour the tempered egg yolk mixture back into the saucepan, whisking gently as you add it back in. Simmer over low heat for 5-7 minutes, until it thickens. The mixture should just barely start to stick to the back of a wooden spoon. Remove from heat, add heavy cream and 1 tablespoon cinnamon. Stir to combine, then cover and refrigerate until cool. Once completely cool, freeze the mixture in ice cream maker according to manufacturer’s directions. Stir in cooled oatmeal cookie crumbles and caramelized apple mixture and transfer to a freezer container. You can also add a caramel ice cream topping, if desired. Freeze and enjoy! Yields 1 gallon