For the custard: Combine milk and sugar in a medium saucepan and heat over low until bubbles form around the edges. Whisk 2 egg yolks in a separate small bowl. Slowly add half of the heated milk mixture to egg yolks, whisking constantly. When mixture is fully combined, slowly pour yolks, whisking constantly. When mixture is fully combined, slowly pour mixture back into the saucepan with the rest of the milk, whisking constantly. Add cream insert a candy thermometer and cook on low until temperature reaches 160 F., stirring frequently. Remove from heat and add cinnamon and vanilla. Allow to cool and then transfer to an airtight container and refrigerate. This step can be done 2-3 days before freezing.

For the pie crust: Combine flour and salt in a medium bowl and then cut in shortening with a pastry blender or two knives. Sprinkle in ice water, a little at a time, gently tossing dough until it forms a ball. Roll out crust onto a baking sheet and then brush with melted butter and sprinkle with cinnamon sugar. Bake 12-14 minutes at 375 F or until golden brown. Cool completely. Gently break into chunks. You can also roll out a refrigerated pie crust instead of making your own.

For the pie filling: Preheat oven to 400 F. Generously rub a 9-inch pie plate or a medium sized, oven-safe skillet with butter. Peel apples and chop into bite-sized pieces. Toss apples in flour mixture and then place them in buttered pie plate. Cover with aluminum foil and bake 30-40 minutes or until apples are tender and syrupy. Allow to cool and then refrigerate until ready to use. This can be done 2-3 days before freezing the ice cream.

For the ice cream: When ready to freeze the ice cream, combine apples and custard. Pour mixture into ice cream maker and freeze according to manufacturer’s instructions. When the machine is straining and ice cream is almost done, add baked pie crust pieces. Allow the machine to continue churning until pieces by hand when ice cream is done churning.

Transfer ice cream to a freezer-safe container and freeze 3-4 hours or until it can be easily scooped. For best taste. Freeze overnight. This will keep about a week in a freezer-safe container.