Step-by-Step Instructions

• In a medium saucepan, combine 2 cups of heavy cream, 1 cup of whole milk, and half of the ¾ cup granulated sugar. Warm this mixture over medium heat until it becomes steaming but not boiling, stirring gently to dissolve the sugar completely.
• In a separate mixing bowl, whisk together 4 large egg yolks and the remaining sugar until the mixture turns pale and creamy, about 2–3 minutes.
• Gradually pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
• Return the combined mixture to the saucepan, cooking over medium-low heat for 5–7 minutes until thickened.
• Remove the saucepan from heat and stir in 1 teaspoon of vanilla extract. Strain through a fine-mesh sieve into a clean container.
• Cover the container and chill the custard in the refrigerator for at least 4 hours or overnight.
• Once chilled, pour the custard into your ice cream maker and churn until thickened, about 20–25 minutes.
• In the final minute of churning, gently add ½ cup of apple butter and ½ cup of caramel sauce.
• Transfer the ice cream to a freezer-safe container, drizzling extra caramel sauce over the top, and freeze for at least 4 hours.