Jersey Clotted Cream and Raspberry Swirl Ice Cream

**Prepare the Raspberry Puree:** Gently simmer the raspberries in a small saucepan over medium heat for 5-7 minutes, until softened and juicy. Push the cooked raspberries through a fine-mesh sieve to remove the seeds. Discard the seeds and set the puree aside to cool.

**Make the Custard Base:** In a medium saucepan, combine the Jersey heavy cream, Jersey full fat milk, and caster sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming but not boiling.

**Temper the Egg Yolks:** In a separate bowl, whisk together the egg yolks. Slowly drizzle a small amount of the hot cream mixture into the egg yolks, whisking constantly to prevent them from scrambling. Repeat this process a few times until the egg yolks are warmed.

**Combine and Cook:** Pour the warmed egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the mixture thickens enough to coat the back of a spoon. This should take about 5-8 minutes. Be careful not to let the mixture boil.

**Strain and Chill:** Remove the saucepan from the heat and immediately strain the custard base through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract and mashed Jersey Royal potatoes. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight.

**Churn the Ice Cream:** Once the custard base is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions. This usually takes about 20-30 minutes.

**Incorporate Clotted Cream and Swirl Raspberry:** Once the ice cream has reached a soft-serve consistency, gently fold in the Jersey Clotted Cream, breaking it into small pieces. Then, gently swirl in the cooled raspberry puree, being careful not to overmix. You want to maintain distinct swirls of raspberry throughout the ice cream.

**Freeze:** Transfer the ice cream to a freezer-safe container and freeze for at least 2-3 hours, or until firm.