Beat 1/2 cup sugar and the egg yolks until creamy.

Whisk the milk, cream, vanilla, cinnamon, and the remaining 1/4 cup of sugar in a saucepan over medium heat until the sugar has dissolved.

Slowly pour a small amount of the warm mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Combine the egg and creamy mixtures.

Reheat, whisking constantly until the mixture thickens. It should coat the back of a wooden spoon.

Pour into a bowl. Cover with plastic cling film, making sure the plastic touches the top of the mixture.

Refrigerate for 4 hours or overnight.

Place a layer of parchment paper next to the stove at a safe distance from any open flame.

Place the apple pieces in a bowl. Toss with cinnamon sugar.

Heat the butter in a skillet.

Fry until caramelized, about 7 minutes.

Transfer to the parchment paper and let cool completely.

Process according to your ice cream manufacturer's directions.

When the mixture reaches a soft serve consistency, fold in the apple pieces, reserving 1/3 cup.

If you have a soft serve consistency. The ice cream is ready to eat. However, if you want a firmer, scoopable consistency, transfer to a freezer-safe covered container. Refreeze for at least 4 hours.

Scoop, garnish with the reserved cinnamon apple pieces, and serve.