Jersey Milk and Honey Ice Cream with Black Sesame Seeds

In a saucepan, combine the Jersey milk, Jersey double cream, grated Jersey Royal potato, and salt. Heat over medium heat, stirring occasionally, until just simmering. Do not boil.

In a separate bowl, whisk together the egg yolks and Jersey honey until pale and slightly thickened.

Slowly drizzle a small amount of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Continue adding the warm milk mixture in a slow stream until about half of the milk mixture has been incorporated.

Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon. This should take about 5-10 minutes. Be careful not to overheat the custard or it will curdle.

Remove the custard from the heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or grated potato bits. This ensures a smooth texture.

Cover the bowl with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.

Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions.

In the last few minutes of churning, add half of the toasted black sesame seeds to the ice cream maker.

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

Before serving, let the ice cream soften slightly at room temperature for a few minutes. Sprinkle with the remaining toasted black sesame seeds and serve.