Preheat the oven to 350 degrees. To make your apple pie filling, peel and slice your apples into small pieces. Mix the apples with brown sugar and spice until all of the apples are well-coated. Lightly grease a small baking pan with butter and spread your apple pie filling across the pan.

Bake for ~30 minutes in your preheated oven or until the apples are soft. Let the mixture cool completely.

Whisk together your egg yolks and sugar until light yellow. Slowly whisk in the milk and heavy cream until well-combined. Add the vanilla, cinnamon, and salt.

In a medium-sized sauce pan, heat the mixture over medium-low heat until thick enough to coat the back of the spoon. You should be able to run your finger through the mixture and leave a clear line.

Let the base come to room temperature. Cover the mixture and chill until cold.

Freeze the base according to the manufacturer's instructions. Once finished, remove from the ice cream machine and fold in your apple pie mixture and crushed graham crackers. You can drain the excess liquid in the apple pie filling first, but I love the rich cinnamon flavor it gives the ice cream.

Once combined, place back in the freezer until hardened!