Melt butter in large saucepan on medium heat, then add brown sugar, cinnamon, and nutmeg. Stir in apple chunks and continue to cook until soft.
Remove from heat and let apple pie filling cool completely.
Meanwhile, make ice cream base.
In a medium saucepan, on medium heat, stir together cream, milk, ½ cup of sugar, and salt. Heat until warm, barely a bubble, and not boiling.
In a large bowl, hand whisk together egg yolks and remaining ½ cup of sugar. Whisk until light in color, about two minutes.
Slowly pour half of the hot mixture into the egg mixture, continually whisking.
Pour the egg and cream mixture (tempered eggs) back into saucepan with remaining cream mixture. Stir gently with a wooden spoon for 2-4 minutes, until thick enough to coat the back of the spoon. Remove from heat and stir in the lemon juice and almond extract.
Pour mixture through a sieve into a large bowl. Cover bowl with plastic wrap and refrigerate for 4 hours, until thoroughly chilled.
Pour chilled ice cream base into the ice cream maker and churn according to manufacturer's instructions. It should thicken and resemble soft serve ice cream. (about 25-30 minutes)
Once thickened fold in the apple pie filling chunks. Transfer to an airtight freezer safe container, by alternating with a layer of apple pie ice cream and drizzles of caramel sauce. You will not use all the caramel sauce, so save some for drizzling on ice cream when served.
Freeze for 5-6 hrs or overnight.