Core apples and thinly slice, cutting each slice in half.

Spread sugar evenly in a large skillet set over medium heat. Let the sugar sit, untouched, until it begins to melt.

Using a fork, stir the sugar until completely it has completely melted and turned medium caramel brown.

Remove from the heat and slowly add the cream. Stand back a little because it will foam and may splatter a little.

Return to the heat and whisk until the sauce is smooth. Set over low heat, whisking occasionally, until ready to use.

In the meantime, melt butter in a medium skillet set over medium-high heat. Add the apples and cook until the apples are beginning to turn brown.

Add the apples to the caramel sauce and stir until they are coated.

Using four bowls or short glasses, layer the ice cream with the caramel apples, drizzling the extra caramel sauce over top. Serve immediately.