Begin by making the apple puree. Peel and core apples. Cut into small chunks. Put apples, cider, honey, and cloves in a medium saucepan. Place saucepan on burner and turn it to medium high heat. When the cider starts to boil, lower the heat, put the lid on the pan. Simmer for 10-12 minutes or until apples feel tender when poked with a fork. Turn off heat. Using a potato masher puree the apples until smooth. Set aside to cool while you make the ice cream base.
For the ice cream base, put 3 large egg yolks in a medium size mixing bowl, set aside for a moment. Discard the whites or save them for a different recipe.
Pour milk, sugar, and honey in a medium saucepan. Heat until warm and sugar has dissolved. Slowly pour the milk mixture into the egg yolks while whisking constantly. Pour the entire mixture back into the saucepan. Heat the mixture on low while continually stirring with a spatula until it thickens and coats the spatula. You will know it is thick enough when you can scrape a spoon down the center of the spatula and the mixture doesn’t fill back in the scrapped line. Do not let the mixture come to a boil!
Create an ice bath by putting ice cubes, water, and a handful of salt into a large bowl. Set a medium bowl into the ice bath being careful not to let any water get into the medium bowl. Pour heavy cream into the medium bowl and place a mesh strainer over the top of the bowl. Pour ice cream custard through the mesh strainer so it catches any eggy bits. Remove the mesh strainer. Stir ice cream custard and heavy cream together. Add the apple puree and vanilla and stir until the mixture cools down. Remove the bowl from the ice bath and place on a towel to dry off the outside. Chill the mixture in the refrigerator for 4-6 hours before freezing the mixture in your ice cream maker according to the manufacturer’s instructions.