Jersey Royal Ice Cream Recipe

Steve Smith

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.


  • 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


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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you