For the charoset:
1 medium apple, peeled and cored, diced into 1/4-inch pieces
1/4 cup walnuts, finely chopped
1/4 cup pecans, finely chopped
2 tablespoons raisins
2 tablespoons golden raisins
1/2 teaspoon ground cinnamon
1 tablespoon honey
1 tablespoon date syrup
1 tablespoon cane sugar
2 tablespoons sweet red wine, such as Manischewitz
For the ice cream:
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 cups heavy whipping cream
To prepare the charoset, toss the diced apples, chopped walnuts, pecans, raisins and golden raisins, cinnamon, honey, date syrup, sugar, and wine together in a bowl. This can and should be made a day in advance. Refrigerate until needed.
To make the ice cream, whisk together the condensed milk, vanilla extract and cinnamon in a large bowl. In a separate bowl, whip the heavy cream until stiff peaks form using a stand mixer or hand mixer. In batches, fold the whipped cream into the condensed milk mixture, until fully combined.
Pour half of the ice cream mixture into a freezer-safe container (I used a loaf pan and sealed it with plastic wrap and tinfoil), then add the charoset mixture (reserving 1/4 cup for serving). Pour the rest of the cream over the charoset. Using a knife, swirl Charoset into the ice cream layers. Seal well and freeze for at least 6 hours.
Serve with a spoonful of the extra Charoset. For best flavor and texture, eat within two weeks.