In a medium saucepan, melt the butter, add the spices and apples, stir until completely coated.
Sautee for 6-8 minutes or until apples are fork tender and finish with lemon juice.
Set aside to cool.
Place in the refrigerator until cold
For the Ice Cream Base:
Whisk together the softened goat cheese, sweetened condensed milk, caramel sauce, small pinch of salt and vanilla extract until combined.
Using the whisk attachment or beaters, whip the heavy cream until stiff peaks form. The peaks should not fall when holding the whisk or beaters upside-down.
Fold the whipped cream into the sweetened condensed milk mixture in thirds, gently folding until all of the whipped cream is added and it’s completely combined
Pour a third of the mixture into a 9x5 loaf pan and drizzle a third of the caramel sauce over the ice cream mixture and a third of the apples over the ice cream mixture.
Repeat this process until finished.
Place in the freezer until completely frozen, about 6 hours.