Foods Wines from SpainFEDER

Sweet and Salty Jamón Ice Cream


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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