We are making a custard-based ice cream. It's based on a crème anglaise, which means it's cooked on a stove to thicken it.
Once I finish sautéing the apples, I divide them into two segments. You will fold the remaining ⅓ into the ice cream once it's churned.
I cook this about 15 minutes before I need it. You are just melting all the ingredients together and letting them cool down to room temperature.