Jersey Milk and Honey Ice Cream Sandwiches with Oatmeal Cookies

**Ice Cream:** Heat Jersey milk and cream in a saucepan over medium heat until just simmering. Remove from heat.

In a separate bowl, whisk together egg yolks and caster sugar until pale and thick.

Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan.

Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon. Do not boil!

Remove from heat and stir in the honey and vanilla extract (if using).

Strain the custard through a fine-mesh sieve into a clean bowl. Cover and refrigerate 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 container and freeze for 2-3 hours, stirring every 30 minutes to break up ice crystals.

**Oatmeal Cookies:** Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

In a large bowl, cream together the softened Jersey butter, light brown sugar, and caster sugar until light and fluffy.

Beat in the egg until well combined.

In a separate bowl, whisk together the flour, oats, baking powder, cinnamon, and salt.

Stir the dry ingredients into the wet ingredients until just combined. Do not overmix.

Stir in the mashed Jersey Royal Potatoes until well combined.

Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.

Bake for 10-12 minutes, or until the edges are golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

**Assembly:** Once the cookies and ice cream are ready, let the ice cream soften slightly.

Scoop a generous amount of ice cream onto the flat side of one cookie. Top with another cookie, flat side down.

Serve immediately or wrap individually and freeze for later.