“Parma Ham” Ice Cream

“Parma Ham” Ice Cream / Karen E. Photography

“Parma Ham” Ice Cream / Karen E. Photography

The KwaZulu-Natal Midlands has the best suppliers of produce right here on our doorstep so it makes sense to be showcasing them. Locally-produced “Parma ham”, churned into a robust-flavoured ice cream, goes magically with a thick, bright, fresh pea soup. Add a few dried-out “Parma-ham” pieces for something special. It remains
one of my favourite soups.
— Jackie Cameron

Yields:+- 600ml


  • 200g “Parma Ham”
  • 500ml Cream
  • 6 Egg Yolks
  • 15ml Castor Sugar
  • 7.5ml Glucose Syrup


  1. Sauté the parma ham, add the cream and bring to the boil.
  2. Liquidise and strain.
  3. Cream the egg yolks and castor sugar together, add the glucose.
  4. Fold the warm cream mixture into the egg yolk mixture.
  5. Leave the savoury-egg custard in the fridge overnight to cool down.
  6. Churn in an ice-cream machine.  If an ice-cream machine isn't available place chilled mixture into a freezer. Whisk every 30 minutes until frozen to allow for a light, fluffy ice cream.  Serve within a fresh pea or green asparagus soup.