Jersey Black Butter Ice Cream Affogato

**Prepare the Black Butter Base:** Preheat oven to 150°C (300°F). In a large oven-safe pot or Dutch oven, combine potatoes, butter, milk, cream, brown sugar, cider vinegar, apple cider, mixed spice, treacle and salt.

**Bake the Black Butter:** Cover the pot and bake for 2-3 hours, stirring occasionally, until the mixture has thickened and darkened significantly. The potatoes should be very soft and almost dissolved.

**Blend and Strain (Optional):** For a smoother texture, blend the black butter mixture with an immersion blender until smooth. Strain through a fine-mesh sieve to remove any lumps. Allow to cool completely.

**Make the Ice Cream (Optional):** If using an ice cream maker, churn the cooled black butter mixture according to your machine's instructions. If not, place the mixture in a freezer-safe container and freeze for at least 4 hours, stirring every hour to break up ice crystals for a smoother texture.

**Prepare the Espresso:** Brew 4 shots of espresso using your espresso machine. Aim for a rich, strong flavor.

**Assemble the Affogato:** Scoop the Jersey Black Butter ice cream (homemade or store-bought) into individual serving bowls or glasses. Pour a hot shot of espresso over each scoop of ice cream immediately before serving.

**Garnish (Optional):** Add a few slices of local seasonal fruit, such as apples or blackberries, as a garnish.