Lemon cream sherbet

1 Servings

Ingredients

Quantity Ingredient
1½ cup Sugar
2 cups Water; boiling
2 eaches Lemons; juice
1 each Lemon; rind - grated
⅛ teaspoon Salt
2 eaches Egg yolks
2 cups Cream; whipped
2 eaches Egg whites

Directions

Dissolve sugar in boiling water, add grated rind, lemon juice and salt. Gradually pour over egg yolks, well beaten. Cool and freeze to a slush. Whip cream, fold in stiffly beaten egg whites. Add to half-frozen mixture and continue freezing until firm.

Source: Doris K. Reed, Kennonsburg Grange, Noble County, OH

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