Use your ice cream maker to delight the family with the flavors of Musselman’s Apple Butter and a sweet caramel.
In a medium saucepan whisk together the heavy cream, milk, sugar, and sea salt. Bring it just to a simmer, stir, and then remove from the heat.
In a medium bowl, whisk together the yolks. Stirring constantly, add about ½ cup of the hot liquid to the egg yolks. This helps to temper them, cooking them super slowly and bringing the temperature up gradually. Whisk in another ½ cup of the hot liquid, and then one more.
Pour the egg mixture back into the saucepan and cook over medium heat until the mixture is thick enough to coat the back of a spoon. Remove the pan from the heat and stir in the vanilla.
Scrape the mixture into a container and cover. Chill for at least 4 hours or overnight.
When you are ready to churn, heat the Apple Butter and the caramel candies over medium-low heat, stirring almost constantly until the caramels melt. You can also do this 10-15 seconds at a time in the microwave. Let it cool.
Add the chilled base to the canister of your ice cream churn and churn according to manufacturer's instructions.
When the sweet cream ice cream base is ready, add half of it to whatever container you store your homemade ice cream in. Add a few dollops of the apple butter caramel you made. Add more ice cream on top and then use a knife to swirl them. Add any remaining apple butter caramel, swirl again, and then you can either serve or cover and freeze.
If you serve it right away it will have a soft-serve consistency. If you cover it and freeze it 4 hours to overnight, it will scoop out like a hard dip ice cream.