Oh Berkeley Bowl, how do I love thee? Let me count the gleaming bag of Meyer Lemons on sale for $1.79, just beckoning me to use our new-ish and still exciting ice cream maker.
But how to do you justice? Creaminess, yes, but nothing overbearing. Not too much coconut milk. And a savory flavor to mingle with.
What goes with Meyer lemon, I wonder? Google turns up a recipe for [non-vegan] Meyer Lemon Sage Olive Oil Cake. Yes! But that's easier done in cake than in ice cream. Olive oil and lemon sorbet seems basically like salad dressing on ice (minus the mustard), and what's to keep it from separating into unpleasant oily goo?
