Jersey Milk & Honey Ice Cream with Jersey Royal Potato Chip Toffee

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

Remove from heat and whisk in the honey and vanilla extract.

In a separate bowl, whisk together the egg yolks. Slowly drizzle a small amount of the warm milk mixture into the egg yolks, whisking constantly to temper them. This prevents them from scrambling.

Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a spatula, until the mixture thickens slightly and coats the back of a spoon. This should take about 5-10 minutes. Be careful not to let it boil.

Strain the custard through a fine-mesh sieve into a clean bowl. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, or preferably overnight.

**Potato Chip Toffee:** Line a baking sheet with parchment paper.

Crush the Jersey Royal potato chips into small pieces, but not a fine powder. Set aside.

In a heavy-bottomed saucepan, combine the Jersey butter and caster sugar. Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.

Continue to cook, without stirring, until the mixture turns a deep amber color and reaches 300°F (149°C) on a candy thermometer. This will take about 10-15 minutes. Be careful as the sugar will burn very easily.

Remove from heat and quickly stir in the crushed potato chips and sea salt. Immediately pour the mixture onto the prepared baking sheet and spread it into a thin, even layer.

Let the toffee cool completely and harden. Once hardened, break it into small pieces.

**Churning the Ice Cream:** Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions.

During the last few minutes of churning, add about two-thirds of the potato chip toffee pieces to the ice cream. The rest will be used as a garnish.

Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to harden further.

Serve the ice cream in bowls and garnish with the remaining potato chip toffee pieces.