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1
Bring apple cider, maple syrup, butter, vinegar, and salt to a simmer in a large Dutch oven or other heavy pot over medium-low heat, stirring to melt butter. Add apples to pot in a single layer (you might need to cook in batches depending on the size of your pot) and return liquid to a very gentle simmer. Cook, turning apples halfway through, until a skewer (or the tip of a small knife) slides easily through flesh but apples stay intact, 20-25 minutes; set aside.
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2
Remove apples from pot with a slotted spoon and place, cut side up, on a rimmed baking sheet; set aside. Bring liquid in pot to a boil over medium-high heat. Cook, swirling occasionally, until reduced to a thick caramel with bubbles that slowly expand and then pop, 15-20 minutes. Add cream and stir until sauce is smooth. Reduce heat to low and keep sauce warm in pot while you brulee the caramel apples.
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3
Sprinkle cut sides of reserved apples with sugar and caramelize with kitchen torch (alternatively, you can brulee them under the broiler, about 3 minutes).
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4
To serve, scoop ice cream into bowls; place an apple half, bruleed side up, in each. Drizzle with warm caramel sauce and top with some nuts.
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5
Apples can be braised 1 day ahead. Let cool in liquid, then cover and chill. Reheat over low before continuing.
