Jersey Milk Gelato with Roasted Hazelnuts

Preheat oven to 180°C (350°F). Spread hazelnuts on a baking sheet and toast for 10-12 minutes, or until fragrant and skins are cracked. Let cool slightly, then rub the hazelnuts in a clean kitchen towel to remove as much skin as possible. Coarsely chop the toasted hazelnuts.

In a saucepan, combine the Jersey milk, Jersey cream and half of the sugar (50g). Heat over medium heat, stirring occasionally, until just simmering.

Meanwhile, in a separate bowl, whisk together the egg yolks and the remaining sugar (50g) until pale and slightly thickened.

Temper the egg yolk mixture by slowly pouring a small amount of the hot milk mixture into the egg yolks, whisking constantly. This prevents the eggs from scrambling. Continue adding the hot milk mixture gradually until fully incorporated.

Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 5-8 minutes). Do not boil!

Remove from heat and stir in the vanilla extract.

Add the cooked Jersey Royal potato into a blender, then pour the custard mixture in on top, blitz until completely smooth and even. Ensure the potatoes are completely blended, you do not want potato lumps in your ice cream.

Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg particles.

Let the custard cool completely. 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. This could take up to 30 minutes.

Once churned, gently fold in the toasted, chopped hazelnuts. Spoon the gelato into a freezer-safe container and freeze for at least 2 hours to harden further.

Before serving, let the gelato soften slightly at room temperature for 5-10 minutes for easier scooping.