Place a sauce pot over medium heat. Add the half & half, egg yolks, Musselman's Apple Butter, sugar, vanilla and salt. Whisk well.
Continue to whisk as the mixture warms and thickens. Bring to a low boil and remove from heat.
Place the lid on the pot and refrigerate for at least 4 hours or overnight. *If you're in a hurry, place in the freezer for 1 hour, but stir every twenty minutes. Don't forget about it!
Turn on the ice cream machine. Place a sieve over the top to remove any egg clumps, and pour the ice cream mixture into the frozen ice cream bowl.
Churn for 20+ minutes until thick like soft serve ice cream. Then scoop the Spice Apple Ice Cream into an airtight container and freeze to harden.