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Ice Box Lemon Cream Sherbet

Mormon.Cook's picture
  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

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.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 329 Calories from Fat 142

% Daily Value*

Total Fat 16 g24.2%

Saturated Fat 10.2 g51.2%

Trans Fat 0 g

Cholesterol 62.8 mg20.9%

Sodium 100.2 mg4.2%

Total Carbohydrates 42 g13.9%

Dietary Fiber 0.35 g1.4%

Sugars 40.1 g

Protein 4 g7.2%

Vitamin A 1.6% Vitamin C 21%

Calcium 11.3% Iron 0.33%

*Based on a 2000 Calorie diet

Ice Box Lemon Cream Sherbet Recipe