Jersey Royal Ice Cream by Bohemia Head Chef Steve Smith


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.
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