Title: Lemon mint milk sherbet
 Categories: Desserts
      Yield: 6 Servings
 
      1    Sprig fresh spearmint (4-6
           -leaves)
    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.