Set a medium saucepan over medium heat.

Pour in half and half and heavy cream.

Simmer the mixture, stirring every so often, until the mixture is warmed.

Remove from heat and set aside.

In a large mixing bowl add egg yolks and whisk until smooth.

Slowly pour in sugar and whisk until combined.

Add in a small amount of cream mixture to the egg mixture and whisk until combined.

Slowly add in more cream until the egg mixture is warmed.

Continue whisking in the cream until it's all been added.

Add the mixture back into the saucepan and set over low heat.

Stir constantly until the mixture has thickened and reached 175 degrees F.

Remove the mixture from the heat and pour into a storage container.

Let cool on the counter for 30 minutes, stir in vanilla bean paste, cover, and let cool in the refrigerator overnight.

Pour into an ice cream maker and process according to the manufacturer's directions.

Once the mixture reaches a soft-serve texture stir in cookies and chopped crystallized ginger.

Add half the mixture to a freezer-safe container and top with apple butter.

Smooth the apple butter over the top and then cover with the remaining ice cream mixture.

Using a butter knife swirl the apple butter layer into the top and bottom of the ice cream mixture.

Cover the top of the ice cream and freeze for at least 4 hours before serving.