Lemon mint milk sherbet
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Sprig fresh spearmint (4-6 leaves) | |
| ½ | cup | Lemon juice |
| 1 | cup | Sugar |
| 3 | cups | Half & half |
Directions
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.