So, in order to make apple pie ice cream the way I did, take the recipe from before, double it (I also made the cloves and cinnamon measures heaping ones), finely chop one and a half small apples, and then use half a recipe of apple crisp topping. Break up the topping and along with the apples and spices, put that in the cream before you mix with the custard base. It turned out lovely.
Here's the recipe for the apple crisp topping I used:
1/3 C. flour
1/3 C. oats
1/3 C. granulated sugar
4 T. cold butter
Mix the dry ingredients together, then blend in the butter with a pastry blender or two table knives held together. Once it is thoroughly blended, put into a pie plate and bake at 375° for 30 minutes. I got the recipe for the topping from this apple crisp recipe.