Apple Pie Ice Cream for 12 Servings

Instructions:

1. Melt 2 tbsp butter in a saucepan over medium heat. Add diced apples and sauté for 5 minutes until they begin to soften.
2. Stir in maple syrup, cinnamon, and lemon juice. Lower the heat and simmer for 10–12 minutes, stirring occasionally, until the liquid has evaporated and apples reach a thick, jam-like consistency.
3. Remove apple compote from heat and chill completely in the refrigerator.
4. In a saucepan, combine milk, cane sugar, and the cinnamon stick. Heat over medium until the sugar is fully dissolved and the milk is steaming.
5. Remove from heat and let the cinnamon stick steep in the warm milk for 15-20 minutes to infuse the flavor.
6. Strain the mixture through a fine-mesh strainer to remove the cinnamon stick and any lumps.
7. Whisk in the chilled heavy cream, vanilla extract, and fine sea salt until smooth.
8. Churn the cream base in an ice cream maker according to the manufacturer's instructions.
9. Prepare the crumble by mixing graham cracker crumbs, melted butter, brown sugar, and a pinch of cinnamon.
10. Gently fold the chilled apple compote and graham cracker crumble into the churned ice cream.
11. Transfer to an airtight freezer container and freeze for at least 8 hours before serving.