Jersey Black Butter Ice Cream Sandwiches with Oatmeal Cookies

**Oatmeal Cookies:**

1. Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.

2. In a large bowl, cream together the softened Jersey butter, light brown sugar, and granulated sugar until light and fluffy.

3. Beat in the egg and vanilla extract. Stir in the mashed Jersey Royal potato.

4. In a separate bowl, whisk together the flour, rolled oats, baking soda, salt, and cinnamon.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.

7. Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

**Jersey Black Butter Ice Cream:**

1. If using seasonal fruit - prepare it as required. Gently simmer the fruit with a little sugar and water, till tender

2. Heat the Jersey milk and double cream in a saucepan over medium heat until almost simmering. Remove from heat.

3. In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick.

4. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan.

5. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 5-7 minutes). Be careful not to let it boil.

6. Remove from heat and stir in 60g of the Jersey Black Butter. Add the optional fruit too.

7. Let the custard cool slightly, then cover and chill in the refrigerator for at least 4 hours, or preferably overnight.

8. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions. If you do not have an ice cream maker, pour the custard into a freezer-safe container and freeze for 2-3 hours, stirring every 30 minutes to prevent ice crystals from forming. Stir in the final 60g of Black Butter when the ice cream is still soft.

9. Once churned to a soft serve consistency (or still semi soft if frozen), transfer to a freezer-safe container and freeze for at least 2 hours to firm up.

**Assemble the Ice Cream Sandwiches:**

1. Place a scoop of Jersey Black Butter ice cream between two oatmeal cookies.

2. Gently press the cookies together to create a sandwich.

3. Serve immediately or wrap in plastic wrap and freeze for later.