Oh California, paradise of produce, land of the Meyer lemon, a smooth-skinned fruit with a milder acidity and more complex flavor than the everyday lemon. In our L.A. kitchen, a glut of citrus inspired us to devise an ice cream that’s both super bright and super rich. The tang of lemon and buttermilk sets the stage for dense, egg yolk-fortified ice cream and sweet blueberry jam that’s swirled in to keep the push-pull of flavors going. If you can’t get Meyer lemons, this is still super yummy with regular ones.
(makes about 2 cups)