Jersey Clotted Cream Ice Cream with Jersey Honeycomb Swirl

**Prepare the Ice Cream Base:** Gently heat the Jersey milk and double cream in a saucepan over medium heat until just simmering. Do not boil.

In a separate bowl, whisk together the egg yolks and caster sugar until pale and fluffy. Gradually whisk in the warm milk and cream mixture.

Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not boil.

Remove from the heat and stir in the mashed Jersey Royal potato and vanilla extract (if using). Mix until completely smooth.

Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the Jersey clotted cream. Cover 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.

**Make the Honeycomb:** Line a baking sheet with parchment paper. In a medium saucepan, heat the Jersey honey over medium heat until it begins to bubble and turn a deep amber color. Be careful, as it can burn easily.

Remove the saucepan from the heat and quickly whisk in the baking soda. The mixture will foam up dramatically.

Immediately pour the honeycomb onto the prepared baking sheet and spread it out into an even layer. Let it cool completely and harden. Break the honeycomb into small pieces.

**Churn the Ice Cream:** Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions.

Once the ice cream is churned, gently fold in the honeycomb pieces. Do not overmix, as the honeycomb will crumble.

Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving to allow it to firm up.