Preheat the oven to 375 degrees.

In a large bowl, combine the brown sugar, whiskey, vanilla, cinnamon, nutmeg, cloves and salt, then mix together. Toss in the apples and coat them with the mixture. Transfer apples into a 8x8 baking dish.

Bake for 30 minutes, or until tender and juicy. Remove from the oven, transfer into a heatproof bowl, and allow to come to room temperature.

While the apples bake, start on the sauce. Take a sauce pan and coat the entire bottom of it with granulated sugar.

Next, turn your heat to medium low. The sugar will begin to dissolve as it melts down into a clear liquid.

As the sugar begins to dissolve, swirl the liquid around a bit just to make sure the remaining sugar also melts.

Once the sugar has completely melted down and turned a golden color, add in 2/3 cup of heavy cream and quickly whisk together. It will bubble furiously which is perfectly normal. Continue to quickly whisk and allow the caramel to thicken and become a wonderful rich and smooth sauce.

Once smooth and thick, turn off the heat, stir in the salt and vanilla and allow the caramel to cool to room temperature.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Break the frozen pie crust into varying sizes, then arrange the pieces onto the baking sheet.

Bake for 13-15 minutes, or until golden-brown, crisp, and fragrant. Remove from the oven. Set aside to completely cool.

Once cool, use your hands or a rolling pin to crush the pie crust pieces into crumbs, leaving a handful of larger chunks.

Add cream cheese to the bowl of the stand mixer or medium sized bowl if using a hand mixer.

Beat on medium high speed then slowly add in condensed milk and vanilla extract and mix until completely smooth.

Turn off the mixer and fold whipped cream into cream cheese mixture using a spatula.

Once whipped cream is folded in, carefully fold ¾ of the apples into batter only folding 3-4 times just until the apples have distinctly swirled through batter. Then drizzle on completely cooled caramel sauce.

Repeat the previous step with ¾ of the crust crumbles, folding the caramel sauce and crust crumbles 3-4 times.

Transfer the ice cream batter into a large airtight, freezer-safe container. Top with the remaining apples and crust crumbles. Don’t forget to drizzle on the remaining juice from the apples and finally more of the caramel sauce. Store the rest of the caramel in the fridge for serving.

Freeze for 6-8 hours. When ready to serve, remove from the freezer and allow it to defrost for 10-15 minutes. Scoop, spoon, and serve!