Jersey Milk Ice Cream with Salted Caramel Ribbon

**Make the Caramel:** In a medium saucepan over medium heat, melt the sugar. Cook, swirling occasionally, until it turns into a deep amber caramel. Be careful not to burn it!

Remove the saucepan from the heat and immediately add the butter. It will bubble vigorously. Stir until the butter is melted and smooth.

Slowly pour in the warmed heavy cream, stirring constantly. The mixture will bubble up again. Stir until smooth.

Stir in the sea salt. Let the caramel cool slightly, then transfer it to a heatproof container.

**Make the Ice Cream Base:** In a medium saucepan, combine the Jersey milk, heavy cream, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved.

In a separate heatproof bowl, whisk the egg yolks until lightly colored.

Slowly pour a small amount of the warm 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 slightly and coats the back of the spoon. Be careful not to boil it.

Remove the saucepan from the heat and stir in the vanilla extract and mashed Jersey Royal potatoes.

Strain the custard through a fine-mesh sieve into a clean container to remove any lumps.

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

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

**Layer and Freeze:** While the ice cream is churning, line a freezer-safe container with parchment paper.

Once the ice cream is churned to a soft-serve consistency, spoon a layer of ice cream into the prepared container. Drizzle a generous amount of salted caramel over the ice cream.

Repeat the layers of ice cream and caramel until the container is full, creating a ribbon effect.

Gently swirl the caramel into the ice cream with a knife or skewer.

Cover the container tightly and freeze for at least 4 hours, or preferably overnight, to harden completely.

Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly.

Scoop and enjoy this taste of Jersey!