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Ice Box Lemon Cream Sherbet

Mormon.Cook's picture
Ingredients
  Sugar 1 Cup (16 tbs)
  Milk 2 Cup (32 tbs)
  Lemon juice 1⁄2 Cup (8 tbs)
  Egg whites 2
  Grated lemon rind 1 Tablespoon
  Whipping cream 1 Cup (16 tbs)
  Salt 1 Pinch
Directions

Stir sugar into milk until dissolved. Add grated lemon rind and juice. Blend well. Freeze for one hour in two freezer trays (or use loaf pans or a Pyrex bowl), or until ice crystals form around edge. Beat egg whites until stiff. Whip cream. Combine cream with egg whites; then add to frozen mixture in large bowl of electric mixer. Add salt. Beat just until the mixture is well blended. Return to freezer. Freeze for 3 hours, or until firm.

Recipe Summary

Cuisine: 
American
Servings: 
6

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