Jersey Milk and Black Butter Ice Cream with Salted Caramel Pecans

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

In a separate bowl, whisk together the egg yolks until light and frothy. Gradually drizzle a small amount of the hot milk mixture into the egg yolks, whisking constantly to temper them. This prevents the eggs from scrambling.

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 5-8 minutes. Do not boil.

Remove the custard from the heat and stir in the black butter, mashed Jersey Royal potatoes and vanilla extract (if using). Mix until the black butter is fully melted and incorporated. Use an immersion blender if you find it difficult to create a smooth mix.

Strain the custard through a fine-mesh sieve into a clean bowl. This will remove any cooked egg particles and ensure a smooth ice cream. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the custard to chill completely.

**Make the Salted Caramel Pecans:** Preheat oven to 350°F (175°C). Spread the pecans on a baking sheet and toast in the oven for 5-7 minutes, or until fragrant. Remove from oven and set aside.

In a medium saucepan, combine the sugar and water for the caramel. Cook over medium heat, without stirring, until the sugar melts and turns a deep amber color. Watch carefully, as the caramel can burn easily.

Remove the caramel from the heat and carefully whisk in the salted Jersey butter until melted and smooth. Then, slowly pour in the heavy cream, whisking constantly. Be careful, as the mixture will bubble up.

Stir in the toasted pecans and sea salt. Spread the salted caramel pecans on a parchment-lined baking sheet to cool and harden. Once cooled, break them into smaller pieces.

**Churn the Ice Cream:** Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.

Once the ice cream is churned to a soft-serve consistency, gently fold in about half of the salted caramel pecans. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to harden.

**Serve:** Scoop the ice cream into bowls and sprinkle with the remaining salted caramel pecans. Enjoy immediately!