In two medium and large mixing bowls whisk together the dry ingredients: flour, baking powder, baking soda, salt and sugar, cinnamon, nutmeg, ground cloves, and cardamom.
In a separate bowl whisk together egg and apple cider.
Whisk in wet mixture to dry mixture until just combined.
Heat ½ cup or small ladle full of waffle mixture into waffle iron until cooked.
Allow waffles to cool completely before sandwiching together with ice cream.
For the Caramel:
In a heavy bottom saucepan heat one cup of sugar until melted 5-10 minutes. Stir constantly with a wooden spoon and be VERY careful not to burn. The color should be an amber brown. Any darker and you have burned your sugar.
Add in butter slowly and stir until melted.
Very slowly add in heavy whipping cream. *Note the butter and cream will splatter and bubble up because they are a different temp to the sugar, so be careful!*
Continue to boil and stir for another 30 seconds to 1 minute. At this point we are just trying to thicken the caramel.
Remove pan from heat add in salt and bourbon and stir.
Transfer caramel to a glass jar and cool completely before refrigerating.
To reheat the caramel place jar in microwave for two 30 second increments, stirring after the first.
For the Ice Cream:
Soften caramel ice cream for 10-15 minutes on the counter and then spread a 1-inch layer into six inch cake tins lined with plastic wrap.
Return to the freezer for 2 hours or until completely hardened.
For the Sandwiches:
Layer up one ice cream disk between two waffles and slice with an extra sharp knife into triangles.
Freeze for another 1-2 hours (overnight is best) to give the sandwiches time to come together.