Begin by making your apple cider syrup. This can be done ahead of time and refrigerated until ready to use. Add 4 cups apple cider to a pot over medium-high heat. Bring to a boil, then lower to a simmer. Continue simmering until the liquid reduces to 1/2 cup.

To make the ice cream base, add the heavy cream, whole milk, and brown sugar to a pot over medium heat. Stir until the sugar has dissolved in the milk mixture. Continue heating, stirring occasionally, until the mixture is steaming but not boiling.

While waiting for the cream mixture to heat, add 4 egg yolks to a large bowl. Stir in the cinnamon, nutmeg, allspice, and salt.

When the cream mixture is steaming, measure out 1/2 cup of the cream mixture and slowly pour into the bowl with the yolks, whisking as you pour.

Add the egg mixture to the pot with the rest of the cream mixture, stirring to combine.

Remove from heat. Add a fine mesh sieve over a bowl. Pour the mixture through the mesh strainer and discard any solids.

Stir in the vanilla extract. Let the mixture cool, then cover and refrigerate overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.

The next day, remove the mixture from your fridge. Add the ice cream bowl to the ice cream maker and pour in the cream mixture.

Follow the manufacturer’s instructions to churn into ice cream (mine took about 20 minutes).

When your ice cream resembles soft serve, add in the chunks of apple cider donuts until it reaches your desired level of chunkiness. Let churn for another minute or two to evenly incorporate the chunks.

Scoop the mixture into a freezer safe container.

Add to your freezer and freeze for at least 4 hours before serving.