Glacé au Nièr Beurre - Jersey black butter ice cream

Name: Glacé au Nièr Beurre - Jersey black butter ice cream
Total time: 3600 s
Yield: 3/4 litre
Cuisine: British
Ingredients: 400 ml Jersey whole milk; 400 ml Jersey double cream; 100 g caster sugar; 5 egg yolks; 1 tbsp vanilla extract or 1 vanilla pod; 100 g Jersey black butter

Laura @FeelBetter

Milton Keynes, England

There used to be many orchards growing apples in Jersey back in the day before they discovered that the climate was perfect for growing potatoes, in particular the much prized Jersey Royals.

Jersey is in the Channel Islands and is a small island and a British Crown Dependency closer to France than England and only 9 miles long by 5 miles wide. It’s absolutely stunning with a rugged coastline, lots of history with castles and remnants of WWII (when it was occupied by the Germans) and a tomb called La Hougue Bie dating back some 6000 years - older than the Pyramids and Stonehenge!

La Mare Wine Estate is on the north coast of the island. Here wine, cider, gin and liqueurs are produced along with black butter, a spread made from apples grown in their orchards. Black butter is made from cider, apples, sugar, lemon and treacle and flavoured with liquorice, cinnamon, ginger, nutmeg, clove and black pepper.

Jersey cows were developed over 200 years ago from Norman and Breton cattle brought from nearby France. Recognized as a distinct breed around 1700, they were protected by a 1789 law prohibiting foreign cattle imports, ensuring genetic purity. Jersey milk is renowned for being exceptionally rich, creamy and nutritious due to higher concentrations of fat, protein and calcium compared to standard milk. Its distinct golden yellow is from high beta-carotene levels.

Jersey black butter and Jersey ice cream is a match made in heaven.

#April2027 #CookpadApron2026

There used to be many orchards growing apples in Jersey back in the day before they discovered that the climate was perfect for growing potatoes, in particular the much prized Jersey Royals.

Jersey black butter and Jersey ice cream is a match made in heaven.

#April2027 #CookpadApron2026

Laura @FeelBetter

Milton Keynes, England

There used to be many orchards growing apples in Jersey back in the day before they discovered that the climate was perfect for growing potatoes, in particular the much prized Jersey Royals.

Jersey black butter and Jersey ice cream is a match made in heaven.

#April2027 #CookpadApron2026

There used to be many orchards growing apples in Jersey back in the day before they discovered that the climate was perfect for growing potatoes, in particular the much prized Jersey Royals.

Jersey black butter and Jersey ice cream is a match made in heaven.

#April2027 #CookpadApron2026

Saved

Ingredients

1 hour plus chilling/freezing time

3/4 litre

400 mlJersey whole milk
400 mlJersey double cream
100 gcaster sugar
5egg yolks
1 tbspvanilla extract or 1 vanilla pod
100 gJersey black butter

Saved

Steps

1 hour plus chilling/freezing time

1

Add the milk and cream to a saucepan. Add the vanilla essence (or scraped seeds from a vanilla pod). Bring to a gentle simmer, then remove from heat and let it cool for 15 minutes.
2

Whisk the egg yolks and sugar until pale and fluffy. Gradually pour the cream mixture into the eggs, whisking constantly to prevent curdling.
3

Return the mixture to the saucepan and cook over gentle heat, stirring constantly, until it thickens and coats the back of a spoon. Should take around 10 - 15 minutes.
4

Strain the custard into a bowl, cover and chill thoroughly in the fridge for at least 4 hours.
5

Pour into an ice cream maker and churn until thick. Stir through the black butter. Transfer to a container and freeze for 2 hours for a firmer texture. Serve as is or with warm apple pie.
6

Note: this black butter was set like jelly unlike when I tried it at the wine estate so I chopped it and stirred it through the ice cream but it fell to the bottom during freezing so I served it upturned onto a plate and sliced it to serve.