Jersey Clotted Cream Ice Cream with Lavender Honeycomb

**Ice Cream:** In a saucepan, gently heat the Jersey milk with half of the granulated sugar (75g) until the sugar is dissolved. Do not boil.

In a separate bowl, whisk the egg yolks with the remaining granulated sugar (75g) until pale and thickened.

Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.

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. Be careful not to let it boil.

Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl.

Stir in the Jersey clotted cream until well combined. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to chill completely.

Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.

Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden.

**Lavender Honeycomb:** Line a baking tray with parchment paper.

In a heavy-bottomed saucepan, combine the butter, granulated sugar (200g), honey and grated Jersey Royal. Cook over medium heat, stirring constantly, until the sugar is completely dissolved.

Continue to cook the mixture without stirring, until it reaches 300°F (150°C) on a sugar thermometer (hard crack stage).

Remove from heat and quickly whisk in the baking soda and the dried lavender flowers. The mixture will foam up rapidly.

Immediately pour the honeycomb mixture onto the prepared baking tray. Do not spread it out.

Let the honeycomb cool completely and harden. Once cooled, break it into small pieces.

**To Serve:** Scoop the Jersey clotted cream ice cream into bowls and top with the homemade lavender honeycomb candy. Serve immediately.