Jersey Clotted Cream and Blackberry Ice Cream

Gently heat the Jersey milk, double cream, and sugar in a saucepan over medium heat, stirring until the sugar is dissolved. Do not boil.

In a separate bowl, mash the cooked Jersey Royal potato very finely. It is important that this is smooth, use a blender if necessary

Add the mashed potato and vanilla extract (if using) into the saucepan, stir through. Continue to cook for a further 5 minutes until slightly thickened.

Remove from the heat and allow to cool slightly.

While the mixture is cooling, prepare the blackberries. Gently heat 200g of blackberries in a separate pan until they begin to break down and release their juices. Stir in the lemon juice.

Strain the blackberry mixture through a fine-mesh sieve to remove the seeds. Discard the seeds and set the blackberry puree aside.

Once the milk mixture has cooled slightly, whisk in the Jersey clotted cream until fully combined and smooth.

Gently fold the blackberry puree into the cream mixture. Chop the remaining 100g of fresh blackberries and gently stir them in.

Pour the mixture into a container, cover and chill in the refrigerator for at least 4 hours, or preferably overnight.

Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, pour the mixture into a freezer-safe container and freeze for 3-4 hours, stirring every 30 minutes to break up ice crystals.

Once the ice cream has reached your desired consistency, transfer it to an airtight container and freeze for at least 2 hours before serving.