Without fail, every year early spring at the farmer’s market brings disappointment. We dutifully pack our tote bags with high hopes for rhubarb and strawberries, asparagus and tender field greens, only to find piles of last year’s cellared roots and apples — the same ones that were there months ago and will continue to be there for a few more weeks.
It’s in these weeks that citrus is a saving grace. A bright note under a cover of clouds — a big bowl full of grapefruit, Cara Cara oranges, lemons and limes — is enough to tide over even the most seasonally affected souls.
This lemon olive oil ice cream is a taste of sunshine, even as a chill often hangs in the air. It’s sweet and creamy from the dairy and eggs, tart from lemon zest and juice, and a little savory, from a glug of olive oil and a bit more salt than you might be used to in your ice cream.
Serve it with even more olive oil, flaky salt and a shower of finely grated lemon zest while you wait for the weather to turn. If you are somewhere a little sunnier, where the spring bounty has arrived, a few sliced strawberries wouldn’t be out of place on top.
Recipe: Lemon Olive Oil Ice Cream
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