5 egg yolk, 125g sugar, 500ml cream, 8 small figs, 100ml red wine, 40g honey, 80g cranberries, Starch, 3 slices of bacon
150g Black Forest Ham, ½ bay leaf, 1 pinch of ground coriander, 2 pinches of chilli powder, 100ml apple juice, 200ml water, 10ml Pernod, nutmeg, pepper
Fry the ham in a coated frying pan without any grease until it is very crispy. To make the ham stock, put all the ingredients in a pot and bring to a boil. Then put through a colander. Whip the egg yolks with the sugar until light and fluffy in a double boiler and let cool while stirring constantly. Fold in the whipped cream and then the stock and put everything in the ice cream machine for 40 minutes. After about half the time is up, add the crumbly bacon to the ice cream ingredients. Put the honey in a pot and heat. Add the figs and cranberries and glaze.
Deglaze with red wine, cook down and thicken with a bit of starch.
Recipe by Josef Fehrenbach, Waldhotel Fehrenbach, Hinterzarten