Caramel Apple Ice Cream: No-Churn

Instructions:

1. Melt the butter in a skillet over medium heat.
2. Add diced apples and sauté for 3-5 minutes until they begin to soften.
3. Stir in brown sugar, cinnamon, and salt. Cook for another 5 minutes until the apples are coated in a golden-brown, syrupy glaze.
4. Remove apples from heat and let them cool completely.
5. Beat cold heavy whipping cream on high speed until stiff peaks form.
6. In a separate bowl, whisk together the sweetened condensed milk, vanilla, and salt.
7. Gently fold the whipped cream into the condensed milk mixture using a spatula and a figure-eight motion.
8. Fold in the cooled caramelized apples and half of the graham cracker crumbs.
9. Pour the mixture into a 9x5 inch loaf pan.
10. Drizzle the salted caramel sauce over the top and use a knife to swirl it into a marble pattern.
11. Sprinkle the remaining graham cracker crumbs on top.
12. Cover with plastic wrap and freeze for at least 6 hours.