Dessert
Black Forest ham ice cream with figs
Ingredients for 4 people:
For the ham stock:
150 g Black Forest ham
½ bay leaf
1 msp. ground coriander
2 msp. chili powder
100 ml apple juice
200 ml water
10 ml Pernod
nutmeg, pepper
5 egg yolks
125 g sugar
500 ml cream
8 small figs
100 ml red wine
40 g honey
80 g cranberries
cornflour
3 slices of bacon
Preparation:
Fry the bacon in a non-stick pan without fat until it is crispy. For the ham stock, put all the ingredients in a pan and bring to the boil. Then pass through a sieve. Beat the egg yolks with the sugar over a bain-marie until frothy and leave to cool while stirring. Fold in the whipped cream. Fold in the stock and place everything in the ice cream maker for 40 minutes. After about half the time, add the crumbled bacon to the ice cream mixture. Place the honey in a pan and heat up. Add the figs and cranberries and glaze everything briefly. Deglaze with red wine, reduce and thicken with a little starch.
Arrange the ice cream on plates and garnish with the figs and sauce.
Recipe by Josef Fehrenbach, Waldhotel Fehrenbach, Hinterzarten