Put the sugar in a small saucepan over medium-high heat and whisk constantly until it fully melts and turns a deep amber color, about 3 to 5 minutes. Watch closely so it does not burn.

Add the butter and whisk until the mixture becomes smooth. Lower the heat, slowly pour in the heavy cream, and keep mixing until the caramel is fully blended. Remove from the heat and let it cool completely until thicker.

Place the apple cubes in a medium saucepan and add enough water to cover them. Bring to a boil, then cook for about 10 minutes until just tender. Drain well and chill the apples in the refrigerator until completely cool.

In a bowl, whisk together the sweetened condensed milk, vanilla, and half-and-half until smooth.

In another bowl, whip the heavy cream with a hand mixer or stand mixer until stiff peaks form.

Gently fold the condensed milk mixture into the whipped cream until you have a smooth ice cream base with no lumps.

Fold in the cooled apples, mixing just enough to spread them evenly through the base.

Spread half of the ice cream mixture into an 8 x 8-inch pan or a similar freezer-safe container.

Spoon half of the cooled caramel over the surface. Add the remaining ice cream base on top, then drizzle over the rest of the caramel.

Lightly swirl the caramel through the mixture with a butter knife or fork. Do not overmix, so the caramel stays in visible ribbons.

Freeze uncovered for 3 to 5 hours, or until firm. For a firmer texture, leave it overnight.