1. In a medium sauce pot, combine the apple cider, brown sugar, and cinnamon stick. Cook over medium heat, stirring frequently, until the sugar is dissolved. Bring to a boil and then reduce to a simmer.
2. Cook until the apple cider is reduced by roughly half. Remove from heat and discard the cinnamon stick.
3. In a separate bowl, whisk together the egg yolks. Very slowly add about ½ cup of the hot cider mixture to the egg yolks, whisking constantly as you pour. This will temper the yolks and help prevent them from scrambling.
4. Whisk in the milk and heavy cream.
5. Pour the mixture back into the pot and return to medium-low heat, constantly whisking and stirring the mixture. The custard is done once it is thick enough to coat the back of a spoon or spatula.
6. Strain the custard through a fine-mesh strainer set over a bowl. Whisk in the vanilla, spices, salt, and bourbon until fully blended.
7. Allow the mixture to cool to room temperature and then cover and refrigerate until thoroughly chilled.
8. Freeze in an ice cream maker according to the manufacturer’s instructions. Keep ice cream in an airtight container in the freezer.

Optional Serving Ideas:

• Serve in glasses topped off with chilled bourbon
• Drown in a cup of hot coffee for a delicious morning treat
• Whip it up in a blender with some milk and make a delicious milkshake
• Serve à la mode with apple pie