Recently, I have been working on a dessert version of a popular summer snack, prosciutto & melon. There's nothing quite like a cold, sweet juicy slice of melon wrapped in salty prosciutto while dining al fresco and sipping a chilled glass of prosecco. This idea occurred to me when, half-joking, a cook gave me prosciutto scraps and suggested I make ice cream out of it. Someone mentioned prosciutto and melon and BAM, I was taking them up on their offer of prosciutto scraps. I decided on a prosciutto ice cream, fresh honeydew melon, olive oil cake, balsamic reduction, and ricotta, yogurt, and mint sauce.The addition of balsamic, olive oil, and mint are reminiscent of the original prosciutto and melon. I fried the prosciutto until crispy, before infusing it in milk and heavy cream mixture overnight. The resulting liquid end up making a delicious sweet, salty, and bacon-esque eggy ice cream. I didn't want to put actual prosciutto pieces in the dessert, since those slivers of salty goodness can overpower all the other subtle flavors at work. Unfortunately, I'm still waiting for really amazing honeydew melon to pop up at the market before making it part of the dessert repertoire. Now everyone in the kitchen are offering me scraps chicken skin and pork blood and challenging me to make ice cream with them. Take note future pastry chefs, savory cooks will do this quite often. Sigh.