Jersey Milk Ice Cream with Black Butter Ripple

**Make the Black Butter:** Melt the butter in a large, heavy-bottomed saucepan over medium heat. Add the cooked potatoes, apples, pears, golden syrup, cider vinegar, mixed spice, and a pinch of salt.

Bring to a simmer, then reduce the heat to low and cook gently for at least 30 minutes, or up to an hour, stirring occasionally. The mixture should thicken and darken considerably. Stir more frequently towards the end to prevent sticking. If you prefer a smoother texture, blend the Black Butter with a food processor or blender.

Set aside the Black Butter to cool completely.

**Make the Ice Cream Base:** In a medium saucepan, gently heat the milk, cream, and sugar over medium heat, stirring until the sugar is dissolved. Do not boil.

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

Slowly pour a small amount of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. 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 wooden spoon, until the mixture thickens enough to coat the back of the spoon (nappe). Be careful not to let it boil. It should reach about 82-85°C (180-185°F).

Remove from heat and stir in the vanilla extract (if using).

Strain the custard through a fine-mesh sieve into a clean bowl. This will remove any lumps and ensure a smooth texture.

Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.

Chill the custard in the refrigerator for at least 4 hours, or preferably overnight.

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

**Ripple with Black Butter:** Once the ice cream is churned to a soft-serve consistency, gently fold in the cooled Black Butter, creating swirls and ripples. Do not mix it in completely – you want distinct ribbons of Black Butter running through the ice cream.

Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or until firm.