Instructions

1. First, make the apple compote. Add the chopped apples, sugar, cinnamon, ginger, cloves, and lemon juice to a saucepan. Cook over medium-low heat until the apples are soft and fragrant, about 15 minutes. Set aside to cool completely.
2. Next, make the crisp topping. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
3. In a medium bowl, combine the oats, flour, brown sugar, melted butter, and salt. Mix until evenly combined. Spread the mixture out onto the prepared baking sheet and bake at 350°F until golden brown all over and hard to the touch, about 15 minutes. Let cool completely.
4. Once the compote and crisp has cooled, make the ice cream base. In a stand mixer fitted with the whisk attachment, beat the heavy cream on low speed, gradually increasing to high, until soft peaks form and the whipped cream just begins to hold its shape, about 1 minute. Add the sweetened condensed milk, vanilla, cinnamon and salt into the whipped cream and mix on low speed until just combined.
5. Get out two quart containers (any freezer-safe container works, though, like a 1-pound loaf pan or 9-inch round pan). Spoon the ice cream mixture into each quart container to fill it about one-third of the way. Dollop spoonfuls of the cooled apple compote over the top and sprinkle with about 1/3 of the crisp topping. Repeat the process, layering with more ice cream, compote, and crisp until you reach the top of the containers.
6. Use a butter knife to gently swirl everything together, then cover with a lid or tightly with plastic wrap and place in the freezer to set for at least 8 hours, or overnight, before serving.
7. Let the ice cream sit at room temperature for a few minutes before scooping. Serve topped with homemade caramel and flaky sea salt.