In a heavy bottom pot add the milk, 1 cup cream and the 2 Tbsp. of vanilla spiced sugar. Cook until bubbles form around the edge about 5 min.

Meanwhile whisk the egg yolks with the remaining sugar and 1/2 cup cream. Remove the milk from the burner and whisk in about 1/2 cup of the hot mixture into the egg mixture. Slowly pour the egg mixture into the hot milk mixture while whisking. Return the pot to a medium heat and stir with a wooden spoon. Do not let the mixture boil. Stir constantly until it is thick enough to coat the back of a spoon, about 4-6 min. Strain through a fine mesh sieve into a bowl. Discard vanilla bean if using.

Place the bowl in a larger bowl filled with ice. Stir occasionally until cool. Cover with plastic wrap directly on the top to prevent a skin. Refrigerate 3-24 hours.

While the custard chills make the apples. Place the apples in a heavy bottomed pot. Mix the water and cornstarch together and add to the pot along with the brown sugar, cornstarch and salt. Slowly simmer the apples until tender stirring very often for about 20 min. The mixture should be thick and gooey with chunks of apples still not a sauce. Let cool. Mash apples slightly if desired. Let cool completely in the fridge.

Pour the mixture into an ice cream maker and follow manufacturer's directions. Layer the apples and ice cream in a container. I did a total of 4 layers. Freeze until firm, at least 3 hours.