Jersey Royal Potato and Jersey Clotted Cream Ice Cream Sundae with Black Butter Caramel

**Jersey Royal Potato Ice Cream:**

1. Boil the Jersey Royal potatoes in salted water until tender (about 15-20 minutes). Drain well and let them cool slightly.

2. Blend the cooked potatoes with the milk until smooth. This might require a few pulses and scraping down the sides of the blender.

3. In a saucepan, whisk together the egg yolks and sugar until pale and slightly thickened.

4. Gradually whisk in the potato and milk mixture. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.

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

6. Strain the mixture through a fine-mesh sieve to remove any lumps. This will give you a super-smooth ice cream.

7. Chill the mixture in the refrigerator for at least 4 hours, or preferably overnight. This allows the flavors to meld.

8. Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions. If you don't have an ice cream maker, pour the mixture into a shallow container and freeze. Stir every 30 minutes for the first 2-3 hours to break up ice crystals.

9. Once churned or semi-frozen, transfer the ice cream to an airtight container and freeze until solid.

**Black Butter Caramel:**

1. Melt the butter in a saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a deep brown color and has a nutty aroma. Be careful not to burn it.

2. Immediately add the caster sugar and stir constantly until the sugar dissolves and the mixture is smooth.

3. Remove from the heat and stir in the apple cider vinegar. The caramel will bubble up, so be careful.

4. Let the caramel cool slightly before using. It will thicken as it cools.

**Sundae Assembly:**

1. In each serving bowl, place a scoop or two of the Jersey Royal potato ice cream.

2. Top with a generous dollop of Jersey clotted cream.

3. Drizzle liberally with the black butter caramel.

4. Arrange the seasonal Jersey berries around the ice cream.

5. Serve immediately and enjoy!