Jersey Milk Ice Cream with Sea Salt Caramel Swirl

**Prepare the Ice Cream Base:** In a saucepan, whisk together the Jersey milk, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming, but not boiling.

In a separate bowl, whisk together the egg yolks and potato starch until smooth.

Temper the eggs: Gradually pour about 1/2 cup of the warm milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a spatula or wooden spoon, until the mixture thickens enough to coat the back of a spoon. This should take about 5-8 minutes. Be careful not to overheat the custard, or the eggs will curdle.

Remove the saucepan from the heat and stir in the vanilla extract.

Strain the custard through a fine-mesh sieve into a clean bowl. This will remove any lumps or cooked egg particles.

Cover the bowl 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.

**Prepare the Sea Salt Caramel:** In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula, until it melts and turns into a deep amber color. Be patient and careful not to burn the sugar.

Once the sugar is completely melted and amber-colored, carefully add the Jersey butter all at once. The mixture will bubble vigorously. Stir constantly until the butter is completely melted and incorporated.

Slowly pour in the heavy cream while stirring constantly. The mixture will bubble up again. Continue to stir until the caramel is smooth and creamy.

Remove the saucepan from the heat and stir in the sea salt. Let the caramel cool slightly.

**Churn the Ice Cream:** Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.

While the ice cream is churning, let the caramel cool completely. The caramel should be thick but pourable.

**Swirl in the Caramel:** Once the ice cream is churned, transfer about 1/3 of the ice cream to a freezer-safe container. Drizzle a layer of the sea salt caramel over the ice cream. Repeat with the remaining ice cream and caramel, creating layers.

Use a knife or skewer to gently swirl the caramel into the ice cream, being careful not to overmix.

Cover the container and freeze for at least 2 hours to allow the ice cream to harden completely before serving.