Ice Cream Base:

1. 3 ½ cups cream base (heavy cream + whole milk)
2. ¾ cup sugar
3. 1 tsp vanilla extract
4. ½ tsp cinnamon
5. ¼ tsp nutmeg
6. ¼ tsp salt

Cinnamon Apple Filling:

1. 2 apples (Granny Smith or Honeycrisp, peeled and diced)
2. 2 Tbsp butter
3. 2 Tbsp brown sugar
4. ½ tsp cinnamon
5. ¼ tsp nutmeg
6. 1 tsp lemon juice

Streusel Crumble Topping:

1. ½ cup all-purpose flour
2. ¼ cup brown sugar
3. ¼ tsp cinnamon
4. ¼ cup butter (cold and cubed)
5. ¼ cup oats (optional, for extra texture)

Make the Cinnamon Apple Filling:

1. In a saucepan over medium heat, melt butter, then add the diced apples, brown sugar, cinnamon, nutmeg, and lemon juice.
2. Cook for 5–7 minutes, stirring occasionally, until the apples are soft and caramelized.
3. Remove from heat and let cool completely.

Prepare the Streusel Crumble:

1. In a bowl, mix flour, brown sugar, cinnamon, and oats (if using).
2. Add cold butter cubes and use your fingers or a pastry cutter to create a crumbly texture.
3. Spread on a baking sheet and bake at 350°F (175°C) for 10 minutes, or until golden brown. Let cool completely.

Make the Ice Cream Base:

1. In a large bowl, whisk together the cream base, sugar, vanilla extract, cinnamon, nutmeg, and salt until combined.
2. Chill in the refrigerator for at least 4 hours or overnight.

Churn & Assemble:

1. Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.
2. Once the ice cream reaches a soft-serve consistency, fold in the cinnamon apple filling and streusel crumble by hand.
3. Transfer to a container, layering in extra apple filling and streusel for added texture.

Freeze & Enjoy:

1. Cover and freeze for 6–8 hours or overnight until firm.
2. Scoop and serve on its own or with a drizzle of caramel sauce for an extra indulgent treat!