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Sweet & Salty Ibérico Ham Ice Cream
Preparation
1. Render the fat off of the Jamón.
2. Place the Jamón, milk and cream in a pot over low heat to infuse the flavour. Remove from heat and puree in a blender with the salt and the stabilizer.
3. Temper the blended mixture into the eggs and place over a double boiler. Stir constantly until mixture thickens slightly. Cool mixture.
4. Once cool place in an ice cream maker and churn until desired consistency is reached.
Preparation: Rebekka Schmitt
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