Taylor Ham Ice Cream

In northern New Jersey, one creamery achieves an alluring balance of sweet and salty with an ice cream featuring the beloved state sandwich filler known as Taylor ham.

The Cow’s Brow Creamery begins with two and a half pounds of meat that, once caramelized, baked, pan-fried, and tossed in cinnamon-sugar, will form the salty spine of fresh ice cream. Along with the base of cream and egg custard, creamery staff mixes in local maple syrup and chewy challah bread. The result is a breakfast of ham and French toast, in a single scoop.

While those living outside New Jersey might not be familiar with Taylor ham, many locals consider the pressed pork product to be the unofficial state food. Invented by John Taylor in the 1850s, Taylor ham is a beloved breakfast sandwich topper across the Garden State. A debate about the meat’s name has preoccupied generations of pork lovers, with “pork roll” being the preferred nomenclature in southern New Jersey, and Taylor ham, or “tayham,” being the title of choice in northern Jersey, where the Cow’s Brow Creamery is located.