Step 1

In a medium saucepan, stir together the milk and heavy cream

Step 2

Let come to a slight simmer and add in the cereal. Remove from heat, cover with plastic wrap and let steep for 20 minutes.

Step 3

At the end of 20 minutes pour the hot milk mixture through a fine mesh strainer to remove the cereal.

Step 4

In a clean medium saucepan, add the milk and cream combination with salt and sugar over medium high heat to dissolve the sugar.

Step 5

In a medium bowl, whisk together the egg yolks.

Step 6

Slowly pour the warm cream liquid into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Step 7

Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

Step 8

Pour the custard through the strainer into a clean bowl. Set the bowl in an ice bath and stir in the vanilla extract. Add the cinnamon stick and let cool. Then cover and chill overnight.

Step 9

Combine the brown sugar and butter in a medium skillet over medium heat.

Step 10

When the butter is melted and starts to bubble, add diced apples, cinnamon, nutmeg and salt.

Step 11

Cook stirring once in a while until the apples are softened and most of the liquid has evaporated. About 10 - 15 minutes.

Step 12

Transfer to two bowls. One third of the apples (about 150 grams) in one bowl, and two thirds (about 300 grams) into the second bowl.

Step 13

Cover and refrigerate until ready to use. These must be cold to mix into the ice cream.

Step 14

About 30 minutes prior to churning your ice cream in the ice cream maker, in a small skillet or saucepan combine butter, honey, brown sugar, and cinnamon. Over medium heat let the butter melt and stir together all the ingredients. Once combined remove from heat and let cool to room temperature.

Step 15

Remove the cinnamon stick. Combine the 2/3 apple filling and half of the chilled custard in a blender or food processor. Puree until smooth. Combine the pureed mixture and the remaining custard base into the bowl of your ice cream machine and churn according to the manufacturer's directions.

Step 16

Once done churning fold in the reserved 1/3 of the apple filling and the chopped Biscoff cookies. Save a few Biscoff pieces to sprinkle on the top of the ice cream.

Step 17

Transfer the ice cream to a freezer safe container, swirling in the cinnamon swirl as you layer the ice cream in your container. Less is more with the cinnamon swirl, you want to keep this in very small amounts, so don't glob large spoonfuls into one spot. Top your ice cream with the reserved Biscoff cookies and freeze.