Jersey Clotted Cream & Black Butter Ice Cream Cake

**Potato Cake Base:** Preheat oven to 180°C (350°F). Grease and line the base of a 9-inch springform pan.

In a food processor, pulse the cooked and cooled Jersey Royal potatoes until smooth.

In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the potato puree.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Pour the batter into the prepared springform pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely in the pan before removing.

**Homemade Clotted Cream Ice Cream (if not using store-bought):** In a saucepan, gently heat the Jersey milk and cream until almost simmering. In a bowl, whisk together the egg yolks and sugar until pale and thick.

Slowly pour the warm milk and cream mixture over the egg yolks, whisking constantly to prevent curdling. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.

Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a bowl. Let cool completely, then chill in the refrigerator for at least 4 hours, or preferably overnight.

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

**Black Butter Sauce:** Melt the butter in a saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a dark amber color and smells nutty. Be careful not to burn it.

Stir in the brown sugar, cider vinegar, black treacle, chopped dried apple rings and mixed spice. Bring to a simmer and cook for 5-7 minutes, or until slightly thickened. Let cool slightly.

**Assemble the Cake:** Place the cooled potato cake base on a serving plate or cake stand. Spread a generous layer of the clotted cream ice cream over the cake base.

Drizzle a generous amount of the black butter sauce over the ice cream layer. Freeze for at least 4 hours, or preferably overnight, to allow the ice cream to set completely.

Before serving, let the ice cream cake sit at room temperature for 10-15 minutes to soften slightly. Decorate with fresh seasonal berries. Slice and serve immediately.