Step 1: Prepare the Base Mixture In a medium bowl, whisk together the apple butter, apple cider concentrate, sweetened condensed milk, vanilla extract, bourbon (if using), coarse salt, cinnamon, and nutmeg. Continue whisking until all ingredients are thoroughly combined and the mixture is smooth. This flavorful base will give your ice cream its distinctive apple spice character that perfectly complements the crunch of toffee.

Step 2: Whip the Cream In a separate larger bowl, pour the 2 cups of cold heavy whipping cream. Using an electric mixer (either hand-held or stand mixer), whip the cream on medium-high speed until soft, fluffy peaks form. This should take approximately 2-3 minutes. Be careful not to over-whip, as this can result in a grainy texture. The whipped cream is what gives this ice cream its light, airy consistency and creamy mouthfeel.

Step 3: Combine the Mixtures Gently fold the whipped cream into the apple butter mixture. Start by adding about one-third of the whipped cream to the apple butter mixture and stir to lighten the base. Then carefully fold in the remaining whipped cream until just combined. Avoid over-mixing, as this can deflate the whipped cream and result in a denser ice cream.

Step 4: Add the Crunch Gently fold in the ½ cup of toffee bits, distributing them evenly throughout the mixture. Save a small amount (about a tablespoon) to sprinkle on top before freezing, if desired, for extra visual appeal. The toffee bits not only add a delightful crunch but also introduce a caramel sweetness that perfectly balances the spiced apple flavor.

Step 5: Freeze Until Firm Transfer the mixture to lidded containers suitable for freezing. For best results, use containers that are not too deep, as this allows for more even freezing. Freeze for at least 8 hours, or until the ice cream is firm enough to scoop. Although the prep time is only about 10 minutes, patience during the freezing process is essential for achieving the perfect consistency.