I like to make a big batch of lemons preserved in salt each winter to last me through the year. They are most commonly used in savory cooking, but in this recipe they add lovely sour and salty notes to rich lemon ice cream. Serve scoops of this sweet and salty treat in elegant little dishes with small pour of fruity olive oil and a sprinkle of sea salt on top for an unexpectedly complex treat. <br /> <br />Reprinted with permission from Sweeter Off the Vine, by Yossy Arefi, copyright 2016, published by Ten Speed Press, an imprint of Penguin Random House LLC.

Share: