I can only wish to emulate this ice cream in the way I present myself to the world: refreshing, sweet (but not too sweet), slightly tart and inarguably classy with tons of depth. Make it immediately, and be sure to use sweet Meyer lemons rather than the regular variety.

• ingredients
• 1 pint (2 cups) half-and-half $1.50
• 2 Meyer lemons, juiced and zested $1.50
• 4 egg yolks $1.50 for 12 eggs
• 1/3 cup sugar Pantry
• pinch of salt Pantry
• 1/2 cup extra virgin olive oil, plus more for garnish Pantry
• optional: coarse sea or Kosher salt, for garnish Pantry

Total Cost of Ingredients $4.50

Directions

In a medium pot, heat the half-and-half and lemon zest together over medium heat. Bring to a light simmer. In a mixing bowl, whisk the egg yolks until smooth. Add 1/2 cup of the hot half-and-half mixture to the egg yolks and whisk until smooth. Add the yolk mixture to the saucepan of liquid, add the sugar and whisk until combined. Bring the liquid back to simmer and continue to cook for 4 to 6 minutes, whisking throughout, until the mixture is thick enough to coat the back of a spoon.

Remove from the heat and gently whisk in the lemon juice and salt. Let mixture cool in the refrigerator (15-20 minutes).

Once mixture has cooled, transfer to an ice cream maker. Begin churning and stream in the olive oil. Freeze ice cream, according to ice cream maker manufacturer’s instructions.

Serve immediately (the custard will be frozen but soft) or freeze until firm before scooping. Serve drizzled with a little olive oil and a few granules of coarse salt.

Makes about 3 cups ice cream.