Put 1 cup of the milk in your medium-sized bowl with the mesh strainer on top. Set aside.

To make the base of the ice cream, you'll want to create an apple cider caramel. To do this, whisk together your sugar and apple cider in a medium-sized pot. Heat over medium heat until it comes to a soft boil. You want to cook the mixture until it's reduced to about half. The caramel should be a rich brown color and thick enough to stick together, but still run smoothly off our your spoon and whisk. This usually takes about 15 minutes.

If your caramel smokes or seizes, you've overcooked it and it's time to start again!

Once the liquid is reduced, remove from heat and add in the butter. Stir until smooth and add in the remaining milk and heavy cream.

In a small bowl, whisk together your egg yolks until smooth. Slowly temper the egg yolks with the apple cider base mixture.

Return the mixture to the heat and heat over medium-low heat. Cook the mixture for about 15 more minutes, or until the mixture coats the back of a wooden spoon. You should be able to run your finger through the back of the spoon and leave a clear mark.

Once thickened, pour the mixture through the mesh strainer into the cooled milk. Add the vanilla and stir to combine.

Let the mixture sit at room temperature and then cover and chill for at least 3 hears, but preferably overnight.

Once chilled, freeze the base according to manufacturer instructions. Once complete, serve immediately or return to the freezer to set up for a few hours. Then: enjoy!