In a medium-sized pot, pour in 2 cups of fresh apple cider. Over high heat, bring it to a boil, then reduce heat and simmer until thickened.

Stir in 1/2 cup of melted unsalted butter, 1 cup of brown sugar, and a pinch of salt and cinnamon. Cook 2-3 minutes until bubbling.

Let the caramel mixture cool, then whisk in 2 cups of heavy cream and 1 cup of whole milk until smooth.

Allow to cool to room temperature, then refrigerate for at least 6 hours.

Set up ice cream maker and churn the mixture until soft-serve consistency, about 20-25 minutes.

During the last minutes of churning, add melted caramelized white chocolate if desired.

Transfer to an airtight container and freeze for at least 4 hours.