Apple Crisp Ice Cream with Granny Smith

Instructions:

1. Melt 3 tbsp butter in a saucepan over medium heat; add diced apples, 1/4 cup brown sugar, 1 tsp cinnamon, lemon juice, and a pinch of salt. Simmer for 8-10 minutes until mahogany-colored and tender, then cool completely in the refrigerator.
2. Preheat oven to 350°F (175°C). Mix rolled oats, flour, 3 tbsp brown sugar, and 1/2 tsp cinnamon. Cut in 3 tbsp cold cubed butter until coarse crumbs form. Spread on a parchment-lined sheet and bake for 8-12 minutes until golden. Cool completely and break into chunks.
3. Heat milk, granulated sugar, and 1/4 tsp salt in a saucepan over medium heat until simmering.
4. Whisk egg yolks until pale. Slowly drizzle one cup of the hot milk mixture into the yolks, whisking constantly to temper the eggs.
5. Return the egg mixture to the saucepan. Stir constantly over low heat until the custard thickens enough to coat the back of a spoon.
6. Strain the custard through a fine-mesh sieve into a bowl; stir in heavy cream and vanilla extract. Chill in the refrigerator for at least 6 hours.
7. Pour the chilled custard into an ice cream maker and churn according to manufacturer instructions (approx 20-25 mins). In the final 2 minutes, fold in the cooled apple swirl and oat crumble.
8. Transfer the mixture to an airtight freezer container and freeze for 4 hours to ripen the texture.