• Peel and chop 2 apples
• Put 40 g butter and 40 g brown sugar and cinnamon in a skillet and heat gently until the butter is bubbling and the sugar has dissolved.
• Raise the heat to medium and add the apples and cinnamon and cook, stirring until the apples are soft and pulpy, add the vanilla extract and leave to cool.
• Whip the double cream until it forms stiff peaks.
• Gently stir in the can of caramel/dulce de leche.
• Chill the mixture for an hour in the refrigerator.
• Churn the ice cream mixture in an ice cream maker following manufacturer's instrucitons. See notes for alternative.
• When the ice cream is churned and thickened, remove from the ice cream maker into a container.
• Stir the cooled apple mixture into the churned ice cream, until the apple mixture is well distributed. Place the container in the freezer.

To make the caramelised apple slices

• Slice and core the remaining apple and cook as before with the remaining butter and sugar until the apples are just yielding and are golden but not falling apart.
• Remove from the apples from the pan onto a plate with the juice and leave to cool.
• Serve scoops of Caramel Apple Ice Cream (in cookie cups if making) with a slice of apple and some of the caramel drizzled over.