1. In a saucepan over medium-low heat, combine 1 cup heavy cream, 1/2 cup whole milk and 1 cup of sugar, stirring constantly as the sugar dissolves and mixture begins to simmer. Add Biscoff spread and stir until completely melted into the mixture.

2. Pour in whisked egg yolks, rapidly stirring them into the warm mixture. Quickly add remaining cream and whole milk and stir to combine.

3. Remove saucepan from heat, add vanilla and 2 teaspoons cinnamon, cover and refrigerate until completely cooled and chilled.

4. Slowly heat butter in a skillet until melted. Add apples and saute in butter. Once apples are warm, add in 2 tablespoons sugar and 1 teaspoon cinnamon and continue to cook on low for about 8 minutes or until the apples are soft and lightly browned.

5. Cover and refrigerate until completely cooled and chilled.

6. Pour the ice cream mixture (not the apples!) into ice cream maker and churn according to the manufacturer’s instructions, adding the apples and graham cracker pie crust pieces during the final 2-3 minutes of the churn cycle. (I churned my ice cream for approximately 25 minutes in my Cuisinart 2-quart ice cream maker and added the apples and pie crust pieces around minute 23. I let everything churn a bit longer until it was nice and thick.)

7. Enjoy immediately if you like soft ice cream or freeze for at least 6 hours (ideally overnight!) if you prefer perfectly scoopable ice cream!