Jersey Milk Ice Cream with Jersey Blackberries and Lavender

In a medium saucepan, combine the Jersey milk, Jersey butter and heavy cream. Heat over medium heat until just simmering, stirring occasionally. Do not boil.

Remove the saucepan from the heat and add the dried lavender flowers. Let steep for 30 minutes to infuse the cream with lavender flavor.

While the cream is steeping, whisk together the sugar and egg yolks in a separate bowl until light and pale. The potatoes should be mashed at this point.

Strain the lavender-infused cream through a fine-mesh sieve into the egg yolk mixture, discarding the lavender flowers. Whisk constantly to prevent the eggs from cooking.

Add the mashed Jersey Royal potatoes, and stir well to combine thoroughly into the mixture.

Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 5-10 minutes). Be careful not to overheat and scramble the eggs.

Remove from heat and stir in the vanilla extract and lemon juice.

Pour the custard into a clean bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight, to chill completely.

While the custard is chilling, gently crush half of the blackberries with a fork. Leave the remaining blackberries whole.

Once the custard is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions.

During the last few minutes of churning, gently fold in the crushed and whole blackberries.

Transfer the ice cream to an airtight container and freeze for at least 2 hours to harden completely before serving.