Lemon mint milk sherbet
Lemon Mint Sherbet
Last updated 6/12/2012 1:22:01 AM. Recipe ID 54473. Report a problem with this recipe.
Title: Lemon mint milk sherbet
Yield: 6 Servings
1 Sprig fresh spearmint (4-6
1/2 c Lemon juice
1 c Sugar
3 c Half & half
Measure everything but 2 cups of the milk into blender. Blend until
sugar is dissolved. Add remaining milk and blend a few seconds to
mix. Pour in to 1 quart freezer and freeze according to directions.
(I use a Donvier.) I find that adults like this flavor and today's
kids hate it. I used to use an egg in it, till the salmonella and
cholesterol scares. I find I don't miss it.
When you make it, think of my poor grandmother, in the 1920's heating
up a goatsmilk lemon custard, trying hard to keep it from curdling,
hand-chopping the mint, and then turning the ice cream maker over to
4 sons to crank. She was an ex-missionary nurse and a heck of lady,
named Flossie Pease.
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