Jersey Milk Ice Cream with Jersey Royal Potato Brittle

**Ice Cream Base:** In a saucepan, gently heat the Jersey milk and double cream until simmering. Remove from heat.

In a separate bowl, whisk together the egg yolks and caster sugar until pale and creamy.

Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.

Pour the mixture back into the saucepan and cook over low heat, stirring continuously with a wooden spoon, until the mixture thickens enough to coat the back of the spoon. Do not boil.

Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract.

Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely chilled.

Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.

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

**Jersey Royal Potato Brittle:** Preheat oven to 180°C (160°C fan/Gas Mark 4).

Thinly slice the Jersey Royal potatoes using a mandoline or a very sharp knife. Toss with a little oil and sea salt.

Spread the potato slices in a single layer on a baking sheet lined with parchment paper.

Bake for 20-25 minutes, or until the potatoes are golden brown and crispy. Let cool completely.

In a heavy-bottomed saucepan, combine the granulated sugar and honey. Cook over medium heat, stirring constantly, until the sugar melts and turns into a golden amber caramel.

Remove from heat and immediately stir in the baked potato chips and a pinch of sea salt flakes. Be careful, as the mixture will be very hot.

Quickly spread the mixture onto a sheet of parchment paper and let it cool completely until hardened.

Break the potato brittle into small pieces.

Serve the Jersey milk ice cream with the Jersey Royal potato brittle sprinkled on top.