4 apples, peeled and diced.
1 stick butter
1/2 cup sugar
2 tbsp cinnamon
1 pie crust
2 cups half-and-half
1 cup heavy whipping cream
1 cup sugar
1 1/2 tsp vanilla extract
Heat oven to 400F. Place refrigerated piecrust flat on cookie sheet and heat for 12-15 min till toasted golden. Cool and break up. Set aside.
In ceramic dish, place remaining mix-in increadiants. Cover and bake for 15-20 min. Cool and set aside.
On medium heat, in saucepan combine the "ice cream" ingrediants untill the sugar has completely melted and been assimilated. Cool in fridge for an hour.
In electric ice cream freezer (after the containers been allowed to freeze overnight), add the "ice cream" and turn on. In 10-15 minutes the ice cream should begin setting up. While still mixing, add the "mix-ins" (both apple cinnamon slurry and broken pie crust). Allow to blend.
Either freeze further in freezer or serve soft.