Lemon mint milk sherbet

Yield: 6 Servings

Measure Ingredient
1 \N Sprig fresh spearmint (4-6 leaves)
½ cup Lemon juice
1 cup Sugar
3 cups 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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