Fill a large bowl with ice to use later as an ice bath. Place an empty bowl on top of the ice. Set aside.
In a heavy bottom saucepan combine heavy cream, milk, vanilla extract, ground cinnamon, ginger, allspice, cardamom, cloves, and nutmeg. Cook over medium heat stirring occasionally until mixture is steaming and small bubbles start to form around the edge of the pot, about 5 - 7 minutes.
Meanwhile, whisk egg yolks and sugar together in a medium sized mixing bowl. Once the milk and cream mixture is steaming, stream a ladle full of the hot mixture over the eggs while quickly whisking.
Add egg mixture to the saucepan, and whisk to combine. Continue to cook, stirring constantly, until the ice cream base reaches 180°F on an instant read thermometer.
Place a fine mesh strainer over the empty bowl on top of the ice bath. Stain ice cream base. Chill ice cream base until it has stopped steaming. Cover and refrigerate for 4 hours until the temperature reaches 40 - 42°F, or up to overnight.
Once the ice cream base is chilled, place the base along with cooked apples into a food processor or high powered blender. Blend on high for 60 - 90 seconds until the mixture is smooth.
Pour the ice cream base into an ice cream maker and process for about 20 - 25 minutes, or according to the manufacturer's directions.
Remove caramel from the refrigerator and allow to come to room temperature on the counter.
Place a third of the ice cream in a plastic storage container, then swirl in room temperature caramel sauce. Repeat with the remaining two layers. The ice cream will be on the soft side but can be eaten right away or put into the freezer to "cure" or harden up for a couple of hours. Store in an airtight container in the freezer for up to 2 - 3 weeks.