Jersey Milk and Lavender Ice Cream Sandwiches

**Cookie Preparation:** Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.

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

Beat in the egg and vanilla extract. Stir in the mashed Jersey Royal potatoes until well combined.

In a separate bowl, whisk together the plain flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

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

Bake for 12-15 minutes, or until the edges are golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

**Lavender Ice Cream Preparation:** Heat Jersey milk and double cream in a saucepan over medium heat. Add the dried lavender flowers and bring to a simmer. Remove from heat and let steep for 30 minutes.

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

Strain the lavender-infused milk and cream through a fine-mesh sieve to remove the lavender flowers. Discard the flowers.

Slowly pour the warm milk and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.

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 (about 5-7 minutes). Do not boil.

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.

**Assembly:** Once the cookies and ice cream are ready, gently sandwich a scoop of lavender ice cream between two cookies.

Serve immediately. Garnish with seasonal local fruits (like Jersey strawberries or raspberries) if desired.