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