Step 1

Combine all ingredients in a sauce pan.

Step 2

Cook, stirring constantly, until apples have softened, about 8-10 minutes.

Step 3

Remove from heat.

Step 4

Set aside to cool.

Step 5

Purée when cool.

Step 6

Heat cream and keep it warm.

Step 7

In a small saucepan, combine sugar and lemon juice.

Step 8

Cook over medium low heat, stirring constantly, until sugar has melted and syrup is turning gold.

Step 9

Remove from heat.

Step 10

Whisk in butter, one slice at a time.

Step 11

Whisk in cream.

Step 12

Beat egg yolks and sugar in a small bowl until light yellow, about 4-5 minutes.

Step 13

Heat milk and cream over medium low heat until it just starts to bubble around the edges.

Step 14

Whisking constantly, pour milk mixture over egg mixture.

Step 15

Return to saucepan and cook over medium low heat to 180 degrees.

Step 16

Remove from heat.

Step 17

Strain through a fine-meshed sieve into a clean bowl.

Step 18

Stir in apple puree.

Step 19

Put in freezer or over ice bath to cool.

Step 20

Pour custard into a blender and puree until completely smooth, about 1 minute.

Step 21

Pour into ice cream machine and freeze according to manufacturer's instructions.

Step 22

In ice cream container, layer ice cream with caramel, alternating layers.

Step 23

Place in freezer overnight to harden.