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