Foods Wines from SpainFEDER

Sweet and Salty Jamón 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
Cookies

This website uses cookies to deliver superior functionality and to enhance your experience. Continued use of this site indicates that you accept this policy.

TwitterFacebookYouTubeInstagramDownloads