Peel and boil the apples and place them into a bowl with the pumpkin puree with the cinnamon, Tbsp of sugar and Tbsp of brown sugar and mash until smooth. Cover and set aside.
Combine the milk and the cream in a pot with the vanilla extract. Heat on medium heat until it comes to a slow boil.
Meanwhile, in a bowl combine the eggs and egg yolks with the cup of sugar. With an electric hand mixer, blend the eggs and sugar on medium speed until the mix becomes pale yellow (about 2-3 minutes.)
When the milk and cream mixture comes to a slow boil, slowly trickle approximately 1 cup of it into the egg while using the mixer to blend thoroughly. Then pour it all slowly back into the pot. Stir and mix thoroughly. Add apple/pumpkin puree and mix thoroughly. Heat for another four to five minutes while stirring. Take off heat and let sit for 5 minutes or so.
Pour the mixture into a bowl and place plastic wrap over the bowl so that it is touching the mix so there is no air between mix and plastic wrap. Place in fridge and let it cool completely. I like to leave it in the refrigerator overnight.
When it is cooled, place the custard into your ice cream maker and turn on. It should be ready in 20-30 minutes.