My Diary of Us

1. Make apples: Peel and dice 4 Autumn Glory apples into small cubes.
2. Heat a skillet over medium heat and add 1 Tbsp. butter, diced apples, 1 tsp. cinnamon, and 2 tsp. brown sugar. Cook until apples are tender, about 5-7 minutes. Let cool completely and refrigerate for at least an hour or make in advance.
3. Preheat oven to 425°F (220°C). Roll out the store-bought pie crust. Brush with 1 tsp. melted butter, then sprinkle with 1 tsp. cinnamon and 2 Tsp. sugar to fully coat the pie crust. Bake until lightly browned, then cool completely.
4. Heat 2 cups whole milk and 1 cup sugar in a saucepan over medium-low heat until the sugar has dissolved. Add 2 tsp. vanilla and stir to combine.
5. Add the milk and sugar mixture to 2 cups heavy whipping cream and stir to combine. Refrigerate for at least 4 hours.
6. Add the chilled ice cream base to an ice cream maker and churn according to the maker’s instructions until the ice cream is soft-serve consistency.
7. Layer the churned ice cream, cooked apples, and crushed baked pie crust into 2-3 layers in a pie dish or a freezer-safe container, ending with extra apples and pie crust on top.
8. Freeze overnight or for at least 4 hours before serving.