Black Butter and Sea Salt Ice Cream

In a saucepan, gently heat the Jersey milk and cream over medium heat until it almost simmers. Do not boil.

While the milk and cream are heating, whisk together the egg yolks and sugar in a separate bowl until pale and thick.

Slowly pour the warm milk and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This is called tempering the eggs.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon. This should take about 5-10 minutes. Do not let it boil.

Remove the saucepan from the heat and stir in the Black Butter and vanilla extract (if using) until well combined. Blend using an immersion blender to ensure a smooth, even consistency.

Pour the mixture into a bowl, cover with plastic wrap (pressing it directly onto the surface of the custard to prevent a skin from forming), and refrigerate for at least 4 hours, or preferably overnight, to allow it to chill completely.

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, you can pour the mixture into a freezer-safe container and freeze for 2-3 hours, stirring every 30 minutes to break up ice crystals.

Once the ice cream has reached your desired consistency (soft-serve or firmer), transfer it to a freezer-safe container and freeze for another 1-2 hours to harden completely.

Before serving, let the ice cream soften slightly at room temperature for a few minutes. Sprinkle with sea salt flakes just before serving.