Jersey Milk & Cardamom Kulfi with Caramelised Jersey Royal Crumble

**Prepare the Kulfi:** In a heavy-bottomed saucepan, combine the Jersey milk, Jersey double cream and granulated sugar. Lightly crush the cardamom pods and add them to the mixture.

Bring the mixture to a simmer over medium heat, stirring constantly to prevent sticking and burning. Reduce the heat to low and continue simmering for about 45-60 minutes, or until the milk has reduced by about half and thickened slightly. It should coat the back of a spoon.

Remove the saucepan from the heat and let the mixture cool slightly. Remove the cardamom pods.

Using a blender or immersion blender, blend the mixture until smooth. This helps to create a creamier texture. Allow to cool completely.

Pour the cooled mixture into kulfi molds or small ramekins. Sprinkle chopped pistachios on top. Cover the molds with foil or plastic wrap and insert a popsicle stick or spoon into each.

Freeze for at least 6 hours, or preferably overnight, until completely solid.

**Prepare the Caramelised Jersey Royal Crumble:** Preheat oven to 180°C (160°C Fan/Gas Mark 4).

In a bowl, mix the cooked diced Jersey Royal potatoes with the brown sugar, and sea salt.

Melt the Jersey butter in a frying pan over medium heat. Add the potato mixture and cook, stirring occasionally, until the potatoes are caramelised and golden brown (about 10-15 minutes). Be careful not to burn them.

Spread the caramelised potatoes on a baking tray and bake for 5 minutes, this helps dry them out slightly and make them crispier

Remove from oven and allow to cool and become crispy.

**Assemble and Serve:** To unmold the kulfi, briefly dip the molds in warm water. Gently pull on the popsicle stick or spoon to release the kulfi. Serve immediately with the caramelised Jersey Royal crumble sprinkled around or underneath.