Pre-heat the oven to 425 F.
Cut out 12 - 3" round discs of puff pastry. Place 6 of them on a parchment paper lined baking pan. Cut a 2" hole out of the center of the remaining six discs to make rings. Lightly brush the egg wash over the discs taking care not to let it drip down the sides. Place the rings onto the discs and lightly press them into place. Brush the top of the rings with egg wash. Place 2" ramekins in the four corners of the baking pan and place a greased baking pan on the top.
Bake for 15 minutes or until the dough puffs to meet the top baking pan. Reduce the heat to 350 F. and bake until golden brown. Cool and reserve.
Combine the half & half, cream, cinnamon, star anise and vanilla bean into a pot and bring to a slow boil. Remove from the heat and infuse for one hour. Whisk the yolks together with the sugar. Bring the cream mixture back to a boil and temper into the egg mixture. Return to the fire and cook, stirring slowly, until the mixture coats the back of a spoon. Strain, chill and freeze in an ice cream machine.
Combine milk, cream and vanilla bean in a small sauce pan and bring to a boil. Whisk the yolks together with the sugar and sift in the flour. Temper the cream mixture into the egg mixture1/3 and 2/3 then return to the stove and bring back to a boil. Cook until thick, stirring continuously. Strain and chill. Fold in Calvados and whipped cream.
Peel the apples and remove the cores. Cut into six wedges each.
Combine the sugar, cinnamon, cloves and nutmeg.
Place the apples into a roasting pan and sprinkle with the sugar mixture. Add butter and Calvados and roast for 350 F. for 15 minutes, stirring occasionally.
Place a spoonful of the Calvados cream into each shell followed by roasted apples. Garnish with a scoop of ice cream.