Pour 2 cups of fresh apple cider into a small pot and bring it to a boil over medium heat. Allow it to simmer for 30-45 minutes, stirring occasionally, until it reduces to about ¼ cup.

Once the cider has reduced, add 4 tablespoons of unsalted butter, 1 cup of muscovado sugar, a pinch of fine sea salt, and ½ teaspoon of ground cinnamon to the pot. Stir continuously and bring it to a gentle boil until it reaches 245°F (118°C).

Remove the pot from the heat and slowly whisk in 1 cup of heavy cream and 1 cup of whole milk until fully combined. If the caramel hardens, return it to low heat until dissolved.

Stir in 1 teaspoon of pure vanilla extract. Allow the mixture to cool to room temperature, then refrigerate overnight.

Place your ice cream maker's container in the freezer for at least 30 minutes. Pour the chilled mixture into the pre-frozen ice cream maker and churn according to the instructions for 20-25 minutes.

After churning, transfer the ice cream to an airtight container, spread it out evenly, and freeze for at least 4 hours until firm.