Place your ice cream freezer bowl into the freezer for tomorrow.

Fill a large bowl halfway with the ice cubes and cold water. Set aside.

Gather all the Equipment you’ll need (see above) so they’re within arm’s reach while you’re cooking.

In the mixing bowl, whisk together the eggs yolks and 6 tbsp of the granulated sugar until thick, about 30 seconds. Set aside.

In the saucepan, whisk together the remaining 6 tbsp sugar, milk, cream, and salt.

Place the saucepan over medium-high heat and warm the mixture until it’s just starting to simmer; this means tiny bubbles should just start appearing around the edges of the saucepan. The mixture will de-thicken right before it begins to simmer. This should take about 10 minutes.

Remove the saucepan from the heat and place on a potholder next to your mixing bowl.

Carefully ladle a little hot liquid from the saucepan into the mixing bowl, whisking the egg yolks the entire time. Repeat this process with a few more ladle-fuls of hot liquid, then slowly stream the remaining hot liquid into the egg yolks, whisking the entire time to prevent the egg yolks from curdling.

Pour the combined mixture – the ice cream base – from the bowl back into the warm saucepan, once again whisking the entire time. Whisk in the ground cinnamon and vanilla extract.

Return the saucepan to the stove on medium heat. Heat the mixture, stirring continuously with a rubber spatula, until the mixture thickens and thickly coats the back of the spatula, about 10 minutes. When the base is ready, you should be able to create a clear trail when you run your finger on the back of the spatula.

Place the strainer over the empty mixing bowl you used earlier. Carefully strain the base into the mixing bowl to catch any pieces that might have curdled while cooking. Discard whatever the strainer catches.

Place the bowl with the ice cream base into the ice water bath, making sure that no water leaks into the bowl.

Stir ice cream base occasionally until it’s cooled, about 40 minutes.

Once the base is cool, cover it with plastic wrap and refrigerate for 12-24 hours.

Place a large skillet over medium heat. Melt the butter in the skillet, then stir in the diced apples, brown sugar, cinnamon, nutmeg, cloves, and ginger.

Cook the spiced apples, stirring regularly, until the apples are tender and syrupy, about 15 minutes. Remove from the spiced apples from the heat. Let cool completely before adding to ice cream, or store in the fridge overnight.

Place your ice cream machine on your work surface. Place the frozen churner bowl and paddle into the machine and turn the machine on according to manufacturer’s instructions.

Pop your freezer-safe storage container into the freezer to chill.