Make sure the freezing bowl of your ice cream maker is in the freezer at least 24 hours before you begin making this recipe.

In a large stock pot, warm milk, cream, honey, vanilla, and sea salt over medium-low flame. Whisk as it heats, just until steam rises. Remove from heat and pour into a large bowl.

Pour 1 cup of the milk mixture in a small saucepan. While vigorously whisking, add in one yolk at a time, until thoroughly incorporated. Keep whisking, and place saucepan over very low flame. Heat and whisk until a custard forms that coats the back of a spoon, about 15 minutes (good arm workout, bro!).

Remove from heat and whisk the custard back into the rest of the ice cream mixture. Let cool in fridge for at least 4 hours, or overnight.

While it’s cooling, mix together all ingredients for charoset—apples, walnuts, cinnamon, sea salt, honey, and wine—in a bowl and set aside.

Once your custard is completely cool (after 4+ hours), remove from fridge and whisk vigorously to recombine the cream that’s risen to the top. Pour through a fine strainer and whisk to reincorporate.

Set up your ice cream maker, turn it on, and pour in your custard. Let it churn until thick and frozen, about 20-25 minutes depending on your machine. In the last minutes, add in 1 tablespoon of vodka—it will help keep the ice cream scoopable when it’s in the freezer.

Use a silicone spatula to transfer the ice cream from the machine to a bread pan for freezing. Spoon in the charoset, swirling and turning it into the ice cream to distribute evenly throughout. Cover your ice cream with a piece of plastic wrap and place in the freezer for several hours.

Enjoy after recounting the woes of the Jews—release that Jewish guilt and say yes to the charoset ice cream dream.