It’s Ramp Week here on the Living blog. Gather up every last ramp you can get your hands on before they disappear for the year and check in with the blog—we’ll be posting new recipes every day.
For the last day of ramp week, we decided to end it on a sweet note: with ice cream! Let it be known, this is not your run-of-the-mill sweet ice cream. Only slightly sweet but well-balanced (this will not be a kick of ramps in the face, I promise), this recipe is for those with a sweet-and-savory tooth who are obsessive about ramps, or for those people who like a side of adventure with their food.
Ramp Ice Cream
Makes a little over 1 pint
1 cup heavy cream
1 cup light cream
½ cup ramps, cleaned
2 egg yolks
Pinch of salt
½ cup sugar
Combine the creams and the cleaned ramps in a saucepan over medium heat. Cover, remove from heat, and let steep for about 20 minutes; the dairy should noticeably taste of ramps. Strain out the ramps.
Prepare an ice bath; set aside.
In a medium bowl, stir the egg yolks, salt, and sugar. Rewarm the cream mixture over medium heat until hot (not simmering), then slowly pour some of the dairy into the yolks ,whisking constantly as you pour. Scrape the warmed yolks and cream back into your saucepan.
Cook over low heat, stirring constantly with a wooden spoon and scraping the bottom of the pan so the yolks don’t cook (I like to stir alternating in one full circle and then one “8″ around the pan), until the mixture thickens enough to coat the back of the wooden spoon.
Strain into the smaller bowl in the ice bath and stir over the ice until the mixture has cooled. Cover and refrigerate overnight.
Churn the ice cream according to your ice cream maker’s directions.
For an ice cream sandwich: Take a 2-or-3-inch-thick slice of your favorite crusty bread (my favorite is pizza bianca, focaccia, or baguette) and slice it in half. Top with a scoop of ice cream and a sprinkle of finishing sea salt. Enjoy!