Lightly beat the egg yolks in a large bowl.
Pour the cream, sweetened condensed milk and whole link into a pan. Heat just until bubbles form along the edges.
Pour half of the cream mixture into the egg yolks, stirring as you pour.
Pour the egg-cream mixture into the pan. Cook over medium heat just until the mixture coats the back of the spoon. DO NOT cook for too long to prevent curdling.
Cool the custard. Chill in the fridge for a couple of hours.
Process the custard base in the ice cream maker per manufacturer’s directions. Add the nuts during the last five minutes of processing.
When the ice cream is done, and while it is in soft-serve stage, divide into two portions. Place one portion into a freezer container and freeze for a couple of hours. Take the second portion, spread half on the bottom of a large wide freezer container. Drop dollops of applesauce on top.
Cover with the remaining half of the ice cream. Drop more dollops of applesauce on top.
Using a blunt thin knife, cut through the ice cream in zigzag motion to create coarse marbled patterns. Cover the container and freeze for a couple of hours.
This applesauce and walnut ice cream needs no dressing up. Just scoop, drop into cones and enjoy.