- 1 kg Finely sliced Jersey Royals
- 500g Borbier unsalted butter
- 500ml Skimmed milk
- 60g Pro crema
- 500ml whole milk
- 120ml Creme Fraiche/fromage blanc
- 2 tbspn brown butter
- 2 tspn Salt
Jersey Royal Ice Cream Recipe
Steve Smith
11th June 2018
Jersey Royal Ice Cream Recipe
Head Chef Steve Smith of Michelin starred Bohemia Bar and Restaurant has shared his unique recipe for Jersey Royal ice cream.
Ingredients
Method
1. Caramelise the sliced Jersey Royals in the butter until completely golden brown.
2. Drain from the butter.
3. Add the milk to the pro crema and bring to the boil.
4. Add the drained potatoes and allow to steep for 45 minutes.
5. Keep 500g of the potatoes. Blend the kept potatoes, milk mix, creme fraiche, brown butter and salt.
6. Blend until completely smooth then place into a Paco jet beaker and freeze.
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