2 Honeycrisp apples, cored and sliced into 12 pieces each
1/4 teaspoon cinnamon
1 ounce dark rum
2 ounces apple brandy
01In saucepan over low to medium heat, cook milk, cinnamon stick, nutmeg, and basil until steaming, stirring occasionally, approximately 10 minutes. Do not boil.
02In separate bowl, whisk yolks and sugar together until light yellow and thick. Slowly add milk to egg mixture, constantly stirring.
03Return mixture to saucepan over low heat, stirring constantly until thick enough to coat spoon, approximately 10 minutes. Place pan in large bowl of ice to cool mixture. Stir in heavy cream. Transfer mixture to ice cream machine and churn according the manufacturer’s directions until ice cream is frozen.
04In a large skillet, melt butter and add sugar, combining well. Add apples and sauté for 1 minute. Add rum and brandy and carefully light on fire (flambé).