Jersey Milk and Honey Ice Cream with Jersey Royal Potato Chip Crumble

**Ice Cream Base:** In a saucepan, gently heat the Jersey milk and cream over medium heat until just simmering. Do not boil.

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

Slowly pour a little of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. This prevents them from scrambling.

Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Do not boil.

Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract (if using).

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, until completely chilled.

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

While the ice cream is churning, prepare the potato chip crumble.

**Jersey Royal Potato Chip Crumble:** Preheat your oven to 180°C (350°F).

In a bowl, toss the thinly sliced Jersey Royal potatoes with the melted Jersey butter and light brown sugar.

Spread the potato slices in a single layer on a baking sheet lined with parchment paper.

Bake for 15-20 minutes, or until the potatoes are golden brown and crispy. Watch carefully to prevent burning.

Remove from the oven and sprinkle immediately with sea salt flakes.

Let the potato chips cool completely, then roughly chop them into a crumble.

Once the ice cream is churned to a soft-serve consistency, transfer it to an airtight container and freeze for at least 2 hours to harden.

To serve, scoop the ice cream into bowls and top generously with the Jersey Royal potato chip crumble. Garnish with fresh local seasonal fruit if desired.