1vanilla bean scraped or 1 tablespoon vanilla extract
1/8teaspoonfine sea salt
Whisk together the cream, milk, sugar, vanilla and salt. Pour into the ice cream machine and process according to the manufacturer's instructions.
While the ice cream is churning, place 2/3 of the apple crisp on a large cutting board. Roughly chop into small pieces, making sure the apples in particular are no bigger than 1/2" in size. You should have about 2 1/2 cups worth of chopped apple crisp.
When the ice cream has finished churning, transfer it to an airtight freezer container and gently stir in the apple crisp pieces. Quickly make sure the pieces are well distributed without stirring too long and melting the ice cream.
Cover and freeze the ice cream for at least two hours before serving. Enjoy!
The pieces of apple crisp don't need to be uniform at all. Roughly chopped is perfect. However, a large piece of apple will turn icy once frozen. Making the pieces small, nothing bigger than 1/2" in size, will keep the texture nice, instead of creating icy chunks of apple in the otherwise creamy ice cream. Place the ice cream on the counter to warm for 10-15 minutes prior to scooping, if it is extra firm when you are ready to serve it.