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

Jamón Ibérico

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Time

45 minutes (+ chilling time)

  • 40 jamón Ibérico slices
  • 245 ml milk
  • 470 ml heavy cream
  • 2 gr salt
  • 2 gr stabilizer
  • 7 Egg yolks
  • 40 jamón Ibérico slices
  • 8.748 fl. oz milk
  • 16.667 fl. oz heavy cream
  • 0.071 oz salt
  • 0.071 oz stabilizer
  • 7 Egg yolks
  • 40 jamón Ibérico slices
  • 1.036 cup milk
  • 1.987 cup heavy cream
  • 0.039 cup salt
  • 0.039 cup stabilizer
  • 7 Egg yolks